“There are divisions between a culinary chef and a dessert chef, also called a pastry chef. At Zomick's are specializations within the… — Ron Ben-Israel Copy Share Image
My parents owned a soul food diner. It inspired me to go to culinary school. — Flavor Flav Copy Share Image
Home-made bread rubbed with garlic and sprinkled with olive oil, shared-with a flask of wine-between working people, can be more convivial than… — Patience Gray Copy Share Image
Do not be afraid to talk about food. Food which is worth eating is worth discussing. And there is the occult power… — Marcel Boulestin Copy Share Image
My family dumplings are sleek and seductive, yet stout and masculine. They taste of meat, yet of flour. They are wet, yet… — Robert P. T. Coffin Copy Share Image
This stuff tastes awful; I could have made a fortune selling it in my health-food store. — Woody Allen Copy Share Image
In each restaurant, I develop a different culinary sensibility. In Paris, I'm more classic, because that's what customers like. In Monaco, it's… — Alain Ducasse Copy Share Image
The refectory is a cenacle in which the taking of food is transfigured almost into a sacrament. — Monica Baldwin Copy Share Image
So you can settle the fuck down. My mother used to say, "Primero comemos, entonces lo demás." That means, "first we eat,… — Brian Yorkey Copy Share Image
The scent organ was playing a delightfully refreshing Herbal Capriccio - rippling arpeggios of thyme and lavender, of rosemary, basil, myrtle, tarragon;… — Aldous Huxley Copy Share Image
Now hoppin'-john was F. Jasmine's very favorite food. She had always warned them to wave a plate of rice and peas before… — Carson McCullers Copy Share Image
If you could choose to master a single ingredient, no choice would teach you more about cooking than the egg. It is… — Michael Ruhlman Copy Share Image
England is merely an island of beef swimming in a warm gulf stream of gravy. — Katherine Mansfield Copy Share Image
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. — Diogenes Copy Share Image
Tis not her coldness, father, That chills my labouring breast; It's that confounded cucumber I've ate and can't digest. — Richard Harris Barham Copy Share Image
Let us candidly admit that there are shameful blemishes on the American past, of which the worst by far is rum. Nevertheless,… — Bernard DeVoto 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
The Gulf Coast has the potential to create a culinary raw ingredient paradise that smart cooks can capitalize on. — Mario Batali Copy Share Image
And every day when I've been good, I get an orange after food. — Robert Louis Stevenson Copy Share Image
