The ambition of every good cook must be to make something very good with the fewest possible ingredients. — Urbain Dubois Copy Share Image
In Baltimore, soft crabs are always fried (or broiled) in the altogether, with maybe a small jock-strap of bacon added. — H. L. Mencken Copy Share Image
The truffle is not a positive aphrodisiac, but it can upon occasion make women tenderer and men more apt to love. — Jean Anthelme Brillat-Savarin Copy Share Image
You are offered a piece of bread and butter that feels like a damp handkerchief and sometimes, when cucumber is added to… — Compton Mackenzie Copy Share Image
After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. — Emily Luchetti Copy Share Image
Culinary science? You elected culinary science? That's the most brainless class ever. -Rose to Christian — Richelle Mead Copy Share Image
A carbonated wine foisted upon Americans (who else would drink it?) by winery ad agencies as a way of getting rid of… — John Ciardi Copy Share Image
One of the biggest dishes in Sicily is couscous, and there's always been a North African influence on Italian culture, culinary culture… — Jonas Carpignano Copy Share Image
It is only by softening and disguising dead flesh by culinary preparation that it is rendered susceptible of mastication or digestion, and… — Percy Bysshe Shelley Copy Share Image
Speaking of food, English cuisine has received a lot of unfair criticism over the years, but the truth is that it can… — Dave Barry Copy Share Image
I was watching TV and saw the 'Emeril' show, and it spoke to me. I went out and started researching the culinary… — Roy Choi Copy Share Image
It is odd how all men develop the notion, as they grow older, that their mothers were wonderful cooks. I have yet… — Robertson Davies Copy Share Image
Wine was given us by God, not that we might be drunken, but that we might be sober. It is the best… — Saint John Chrysostom Copy Share Image
A banquet is probably the most fatiguing thing in the world except ditchdigging. It is the insanest of all recreations. The inventor… — Mark Twain Copy Share Image
It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps… — Grant Achatz Copy Share Image
Las Vegas is Everymans cut-rate Babylon. Not far away there is, or was, a roadside lunch counter and over it a sign… — Alistair Cooke Copy Share Image
At 15, I had to choose a vocational school, and I was delighted, of course, to go to culinary school. But learning… — Eric Ripert Copy Share Image
I always plan dinner first thing in the morning. That's the only way I can get through the day, having a specific… — Alan King Copy Share Image
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've… — Henny Youngman Copy Share Image
You cannot sell a blemished apple in the supermarket, but you can sell a tasteless one provided it is shiny, smooth, even,… — Elspeth Huxley Copy Share Image
The duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced. — Fernand Point Copy Share Image
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes… — Leslie Newman Copy Share Image
The Spanish wine, my God, it is foul, catpiss is champagne compared, this is the sulphurous urination of some aged horse. — D. H. Lawrence Copy Share Image
Spain has some of the richest culinary traditions and truly appreciates food that is simply prepared with top-notch ingredients. — Emeril Lagasse Copy Share Image
Cantonese will eat anything in the sky but airplanes, anything in the sea but submarines, and anything with four legs but the… — Amanda Bennett Copy Share Image
What moistens the lip and what brightens the eye? What calls back the past like the rich pumpkin pie? — John Greenleaf Whittier Copy Share Image
Americans may be drinking fewer alcoholic beverages, but they are certainly eating more of them than ever before. Wittingly or un. — Marian Burros Copy Share Image
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? — Anita Manning Copy Share Image
I think one of the terrible things today is that people have this deathly fear of food: fear of eggs, say, or… — Julia Child Copy Share Image
Breaking a glass in the northwest is rather like belching in Arabia, for it appears to be done as a mark of… — Jonathan Aitken Copy Share Image
I loved my mother very much, but she was not a good cook. Most turkeys taste better the day after; my mother's… — Rita Rudner Copy Share Image
Take advantage of the gracious condescension of the elegant calf's kidney, multiply its metamorphoses: you can without giving it any offence, call… — Emmanuel des Essarts Copy Share Image
I hate with a bitter hatred the names of lentils haricots - those pretentious cheats of the appetite, those tabulated humbugs, those… — George Gissing Copy Share Image
Gourmandise is an impassioned, rational, and habitual preference for all objects which flatter the sense of taste. — Jean Anthelme Brillat-Savarin Copy Share Image
The art of dining well is no slight art, the pleasure not a slight pleasure; neither the greatest captains nor the greatest… — Michel de Montaigne Copy Share Image
Next to jazz music, there is nothing that lifts the spirit and strengthens the soul more than a good bowl of chili. — Harry James Copy Share Image
A home cook who relies too much on a recipe is sort of like a pilot who reads the plane's instruction manual… — Alton Brown Copy Share Image
A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something brussel sprouts… — P. J. O'Rourke Copy Share Image
Drunkenness is deplorably destructive, but her demurer sister Gluttony destroys a hundred to her one. — William Kitchiner Copy Share Image
Never trust the food in a restaurant on top of the tallest building in town that spends a lot of time folding… — Andy Rooney Copy Share Image
