You cannot get an influence from the cuisine of a country if you don't understand it. You've got to study it. — Ferran Adria Copy Share Image
Drunkenness is deplorably destructive, but her demurer sister Gluttony destroys a hundred to her one. — William Kitchiner Copy Share Image
It's very important to me that people who are actual chefs and other professionals in the culinary world, understand that I'm not,… — Ted Allen Copy Share Image
RAREBIT n. A Welsh rabbit, in the speech of the humorless, who point out that it is not a rabbit. To whom… — Ambrose Bierce Copy Share Image
Banquet: a plate of cold, hairy chicken and artificially coloured green peas completely surrounded by dreary speeches and appeals for donations. — Bennett Cerf 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
Half of the receipts in our cookbooks are mere murder to such constitutions and stomachs as we grow here. ...in America, owing… — Catharine Beecher Copy Share Image
On spinach: I dislike it, and am happy to dislike it because if I liked it I would eat it, and I… — Gustave Flaubert Copy Share Image
MANNA, n. A food miraculously given to the Israelites in the wilderness. When it was no longer supplied to them they settled… — Ambrose Bierce Copy Share Image
When we lose, I eat. When we win, I eat. I also eat when we're rained out. — Tommy Lasorda Copy Share Image
Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome, though its ideal consumer is… — Julia Child Copy Share Image
When you have a chef that wants to be in the spotlight, maybe after one or two appearances on a show, they… — Geoffrey Zakarian Copy Share Image
For each glass, liberally large, the basic ingredients begin with ice cubes in a shaker and three or four drops of Angostura… — Isaac Stern Copy Share Image
Those from whom nature has withheld taste invented trousers. — Jean Anthelme Brillat-Savarin Copy Share Image
Turkey is undoubtedly one of the best gifts that the New World has made to the Old. — Jean Anthelme Brillat-Savarin Copy Share Image
On behalf of my native Japan, I am grateful to the culinary community and hospitality industry for working together to raise much-needed… — Masaharu Morimoto Copy Share Image
Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless. — Alton Brown Copy Share Image
The white Aylesbury duck is, and deservedly, a universal favourite. Its snowy plumage and comfortable comportment make it a credit to the… — Isabella Beeton Copy Share Image
The so-called nouvelle cuisine usually means not enough on your plate and too much on your bill. — Paul Bocuse Copy Share Image
