I did toy with the idea of doing a cook-book . . . The recipes were to be the routine ones: how… — Groucho Marx Copy Share Image
In the light of what Proust wrote with so mild a stimulus, it is the world's loss that he did not have… — A. J. Liebling Copy Share Image
In the abstract art of cooking, ingredients trump appliances, passion supersedes expertise, creativity triumphs over technique, spontaneity inspires invention, and wine makes… — Bob Blumer Copy Share Image
It is the sign of a dull mind to dwell upon the cares of the body, to prolong exercise, eating and drinking… — Epictetus Copy Share Image
To make a good salad is to be a brilliant diplomatist - the problem is entirely the same in both cases. To… — Oscar Wilde 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
And then you bit onto them, and learned once again that Cut-me-own-Throat Dibbler could find a use for bits of an animal… — Terry Pratchett Copy Share Image
The world is progressing and resources are becoming more abundant. I'd rather go into a grocery store today than a king's banquet… — Bill Gates Copy Share Image
We thought of wine as something as healthy and normal as food and also as a great giver of happiness and well… — Ernest Hemingway 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 think in terms of educated palates, and you'd be right to assume most folks here wouldn't know a panna cotta from… — Donna Kauffman 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
Only when a chef changed the way you saw the world, through cooking, did food truly become art, and that was rare… — Michael Ruhlman Copy Share Image
First, knife skills. Then, knowing how to control heat. Most important is choosing the right product .. the rest is simple. — Justin Quek Copy Share Image
I'd say that my identity is really a culinary identity, so the way I relate to my national heritage is through its… — Princess Tatiana of Greece and Denmark 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
With cult foods, there is an underlying assumption that the best cooking ideas came generations ago. Yet culinary innovation is nothing to… — Nathan Myhrvold Copy Share Image
Vegetarianism can easily reach religious proportions. Refraining from meat on moral grounds serves to dignify feelings of guilt toward sad-eyed, furry creatures… — Bill Griffith Copy Share Image
