He describes it as a large apartment, with a red brick floor and a capacious chimney; the ceiling garnished with hams, sides… — Charles Dickens Copy Share Image
...the true spirit of gastronomic joylessness. Porridge fills the Englishman up, and prunes clear him out. — E. M. Forster Copy Share Image
Ham's substantial, ham is fat. Ham is firm and sound. Ham's what God was getting at When He made pigs so round. — Roy Blount, Jr Copy Share Image
Seafood on the grill can be intimidating if you don't know what you are doing. It's really quite easy — Kevin Steele Copy Share Image
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am… — Ralph Waldo Emerson Copy Share Image
Cooking is an observation-based process that you can't do if you're so completely focused on a recipe. — Alton Brown Copy Share Image
Everybody loves to have things which please the palate put in their way, without trouble or preparation. — Samuel Johnson Copy Share Image
It has been said of garlic that everyone knows its odor save he who has eaten it, and who wonders why everyone… — George Ellwanger Copy Share Image
Huge lemons, cut in slices, would sink like setting suns into the dusky sea, softly illuminating it with their radiating membranes, and… — Rainer Maria Rilke Copy Share Image
Stephanie Izard. She is extremely talented but super-humble at the same time. And she was the first female Top Chef. I remember… — Shirley Chung Copy Share Image
My mother didn't really cook. But she did make key lime pie, until the day the top of the evaporated milk container… — William of Norwich Copy Share Image
I wonder if I love the communal act of eating so much because throughout my childhood, with four older brothers and a… — Thomas Keller Copy Share Image
The Momofuku Culinary Lab started as a space where we could focus on creating and innovating. I didn't want us to worry… — David Chang Copy Share Image
Being American is to eat a lot of beef steak, and boy, we've got a lot more beef steak than any other… — Kurt Vonnegut Copy Share Image
And through the hall there walked to and fro A jolly yeoman, marshall of the same, Whose name was Appetite; he did… — Edmund Spenser Copy Share Image
When evening quickens in the street, comes a pause in the day's occupation that is known as the cocktail hour. It marks… — Bernard DeVoto Copy Share Image
The culinary world is a fascinating place that has been influenced over the centuries by culture, religion, fashion, war, art, science and,… — John Torode Copy Share Image
The chef that grew up with the grandma who cooks tends to always beat the chef that went to the culinary institute.… — Gary Vaynerchuk Copy Share Image
It gives men courage and ambition and the nerve for anything. It has the colour of gold, is clear as a glass… — O. Henry Copy Share Image
Skiing consists of wearing $3,000 worth of clothes and equipment and driving 200 miles in the snow in order to stand around… — P. G. Wodehouse Copy Share Image
Frying gives cooks numerous ways of concealing what appeared the day before and in a pinch facilitates sudden demands, for it takes… — Jean Anthelme Brillat-Savarin Copy Share Image
I always ask at once, 'Do you drink?' and if she says 'No,' I bow politely and say I am sorry but… — James Whistler Copy Share Image
All the great villainies of history, from the murder of Abel onward, have been perpetrated by sober men, chiefly by Teetotalers. — H. L. Mencken Copy Share Image
PIG, n. An animal ("Porcus omnivorus") closely allied to the human race by the splendor and vivacity of its appetite, which, however,… — Ambrose Bierce Copy Share Image
And what shall I tell you, lady, of the natural secrets I have discovered while cooking? And I often say, when observing… — Juana Inés de la Cruz Copy Share Image
Family dinners are more often than not an ordeal of nervous indigestion, preceded by hidden resentment and ennui and accompanied by psychosomatic… — M. F. K. Fisher Copy Share Image
A chop is a piece of leather skillfully attached to a bone and administered to the patients at restaurants. — Ambrose Bierce Copy Share Image
We (the Chinese) eat food for its texture, the elastic or crisp effect it has on our teeth, as well as for… — Lin Yutang Copy Share Image
Eggs are very much like small boys. If you overheat them or over beat them, they will turn on you and no… — Irena Chalmers Copy Share Image
The longer I work in nutrition, the more convinced I become that for the healthy person all foods should be delicious. — Adelle Davis Copy Share Image
Animal crackers, and cocoa to drink That is the finest of suppers, I think When I'm grown up and can have what… — Christopher Morley Copy Share Image
CARNIVOROUS, adj. Addicted to the cruelty of devouring the timorous vegetarian, his heirs and assigns. — Ambrose Bierce Copy Share Image
When I turned 15, I left school having failed to make the minimum grade. With little direction I enlisted at the local… — Rene Redzepi Copy Share Image
People also respected my culinary acumen and my intelligence, and that was their whole thing. They flew me over, and it was… — Adam Richman Copy Share Image
The friendly cow, all red and white, I love with all my heart; She gives me cream with all her might, To… — Robert Louis Stevenson Copy Share Image
A man, doubtful of his dinner, or trembling at a creditor, is not much disposed to abstracted meditation, or remote enquiries. — Samuel Johnson Copy Share Image
At culinary school, none of the things we use to define ourselves outside that world - actor, producer, student - none of… — Eric Christian Olsen Copy Share Image
The onion tribe is prophylactic and highly invigorating, and even more necessary to cookery than parsley itself. — George Ellwanger Copy Share Image
It doesn't matter who you are, or what you've done, or think you can do. There's a confrontation with destiny awaiting you.… — Daniel Pinkwater Copy Share Image
If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is… — Fernand Point Copy Share Image
