At that comfortable tavern on Pontchartrain we had a bouillabaisse than which a better was never eaten at Marseilles; and not the… — William Makepeace Thackeray Copy Share Image
“Between culinary school, a year and a half of apprentice stages all over the world in amazing restaurants, ten years as the… — Stacey Ballis Copy Share Image
In Zurich, in a cafe overlooking the Limmat, I ate butter-drenched white asparagus pulled from the ground that morning; it had the… — J. R. Moehringer Copy Share Image
The strands of spaghetti were vital, almost alive in my mouth, and the olive oil was singing with flavor. It was hard… — Ruth Reichl Copy Share Image
Food is less important to me because I've learned to control my appetite to a great extent, simply by having my mind… — George Harrison Copy Share Image
The high spot of my day has always been getting home to have my dinner with my family. It still is: to… — Terry Wogan Copy Share Image
“SERVES 6 TO 8 AS AN APPETIZER Two 10-ounce packages large white stuffing mushrooms (about 24 mushrooms) ½ cup finely chopped… — Lidia Matticchio Bastianich Copy Share Image
I don't know if you've ever noticed this, but first impressions are often entirely wrong. You can look at a painting for… — Anonymous Copy Share Image
I'm all for a healthy diet. I don't eat junk very often, and I try not to have too much sugar or… — John Whaite Copy Share Image
“He tended to the ovens, but was allowed to help the other chefs for a few hours, warming butter and measuring out… — Laura Madeleine Copy Share Image
I can perfectly well afford to buy food. 'Freeganism' for me is a protest, demonstrating that much of this food should not… — Tristram Stuart Copy Share Image
Food feeds both the body and soul - there are clear reasons to eat a balanced diet, but there are also reasons… — Michael Mina Copy Share Image
This is what London's all about for me: good local restaurants. It's what makes a civilised city. For me, as a country… — Rick Stein Copy Share Image
For many of us, it's too difficult to jump in to vegan full on because it's just so different than the way… — Kathy Freston Copy Share Image
“Slacking is the process of moderating the temperature of frozen foods before preparation such as deep fat frying. For example, if you… — Ruby Parker Puckett Copy Share Image
“She would not admit she was making a mess. Unfazed by bacon already shriveled and coffee stone-cold, she poured her mixings onto… — Truman Capote Copy Share Image
“Iceberg wedges with a homemade Thousand Island dressing and bacon bits. Prime rib, slow roasted in a very forgiving technique I developed… — Stacey Ballis Copy Share Image
And if you worry that not finishing the food on your plate is a slap in the face of all the hungry… — Geneen Roth Copy Share Image
“Just be ordinary and nothing special. Eat your food, move your bowels, pass water, and when you're tired, go and lie down.… — Bruce Lee Copy Share Image
Creating a meal for my friends and family, sitting together, eating, laughing and talking - that is when I am so happy.… — Gwyneth Paltrow Copy Share Image
“Nine balls of julienned vegetables sit above a dense chicken vinaigrette. The plate looks like a game of noughts and crosses (tic-tac-toe).… — Massimo Bottura Copy Share Image
In the late 1960s, there were alarming predictions that worldwide famine was around the corner. I wondered if humans had already lost… — Frances Moore Lappé Copy Share Image
I wake up every morning happy for where I am in life. It's not all about the cooking, but the fact that… — Paula Deen Copy Share Image
I always like trying something new, something thats part of the local food scene. If I go to another country, I want… — Paul Wahlberg Copy Share Image
A much larger value is consumed in lettuces than in pineapples,throughout Europe at large; and the superb shawls of Cachemere are, in… — Jean-Baptiste Say Copy Share Image
Arthritis, Crohn's disease, psoriasis, depression - all of those diseases are a result of our neglected biochemistry. We need to be stimulated… — Wim Hof Copy Share Image
When the chickpeas are still warm from boiling, you get warm hummus, which feels more like a meal. And it's not that… — Molly Yeh Copy Share Image
“I made you something to eat if you’re hungry.” Leigh peered at the steaming pile on the plate on the tray, then… — Lynsay Sands Copy Share Image
“Fukuoka, more than any other city in Japan, is responsible for ramen's rocket-ship trajectory, and the ensuing shift in Japan's cultural identity… — Matt Goulding Copy Share Image
“She had witnessed in nauseating detail how the human world worked: its rituals of comfort (television, food, religion); its appetite for poison… — Clive Barker Copy Share Image
I spent some time at a university for traditional Chinese medicine. There's a resurgence of people eating according to traditional Chinese medicine.… — Indra Nooyi Copy Share Image
After a two-year stint at Stars, I wanted to start my own full-service restaurant, but I didn't have the funds to do… — Steve Ells Copy Share Image
I found great rewards in cooking a dish and feeding it to someone. It was a means of communicating. I was giving… — Lidia Bastianich Copy Share Image
“Well, you can't really force him to eat the veggies, guys, but your job is to make sure they're on his plate.… — R.J. Palacio Copy Share Image
My mother-in-law is an awesome cook, but I have grown up eating the food cooked by my mother. I must say that… — Ashish Vidyarthi Copy Share Image
Gogol remembers having to do the same thing when he was younger, when his grandparents died...He remembers, back then, being bored by… — Jhumpa Lahiri Copy Share Image
“And yes, in decades past being vegan was hard. It took a great deal of self-discipline as you were depriving yourself of… — Timothy Pyke Copy Share Image
“Sour cream brownies, banana pie made with vanilla wafers, lemon poppy-seed pound cake, strawberry shortcake, almond-scented tapioca, pecan blondies (oh... my... God,… — Sarah Strohmeyer Copy Share Image
“Eating should be an enjoyable and worry-free experience, and shouldn’t rely on deprivation. Keeping it simple is essential if we are to… — T. Colin Campbell Copy Share Image
You know how you feel when you get full? Well, I don't get full. I can eat a lot. Mike and I… — Carrie Underwood Copy Share Image
![“The strands of spaghetti were vital, almost alive in my mouth, and the olive oil was singing with flavor. It was hard to imagine that four simple ingredients [olive oil, pasta, garlic and cheese] could marry so perfectly.” quote by Ruth Reichl](https://sms4smile.com/q/img-quotes/638/ruth-reichl-13523_alive_the-strands-of-spaghetti-were-vital-almo_1667240.jpg)
