The natural term of an apple-pie is but twelve hours. It reaches its highest state about one hour after it comes from… — Henry Ward Beecher Copy Share Image
People have been cooking and eating for thousands of years, so if you are the very first to have thought of adding… — Fran Lebowitz Copy Share Image
A philosopher is a person who doesn't care which side his bread is buttered on; he knows he eats both sides anyway. — Joyce Brothers Copy Share Image
In a day and age when there are so many culinary competitions - ranging from contests of taste to those of technique… — Adam Richman 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
Classic Recipe for Roast Beef: 1 large Roast of beef 1 small Roast of beef Take the two roasts and put them… — Gracie Allen Copy Share Image
Lyon is full of temperamental gourmets, eternally engaged in a never-ending search for that imaginary, perfect, unknown little back-street bistro, where one… — Roy Andries De Groot Copy Share Image
The dinner table is the center for the teaching and practicing not just of table manners but of conversation, consideration, tolerance, family… — Judith Martin 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
They put arsenic in his meat And stared aghast to watch him eat; They poured strychnine in his cup And shook to… — A. E. Housman Copy Share Image
You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients. — Julia Child Copy Share Image
Be careful not to be the first to put your hands in the dish. What you cannot hold in your hands you… — Desiderius Erasmus Copy Share Image
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. — Sally Edwards Copy Share Image
A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice… — Fernand Point Copy Share Image
Braising eggs in a flavoursome, aromatic sauce is all the rage. It is warming and comforting, ideal for the morning when you… — Yotam Ottolenghi Copy Share Image
Memories are like mulligatawny soup in a cheap restaurant. It is wiser not to stir them. — P. G. Wodehouse Copy Share Image
She set about preparing her supper. It would have to be one of those classically simple meals, the sort that French peasants… — Barbara Pym Copy Share Image
The difference between a gourmet and a gourmand we take to be this: a gourmet is he who selects, for his nice… — Abraham Hayward Copy Share Image
Despite everything I've achieved in my life, the culinary awards, the military commendations, the honorary degrees, I have never, ever lost sight… — Andrew Schneider Copy Share Image
A cook is creative, marrying ingredients in the way a poet marries words. — Roger Verge Copy Share Image
Bread, milk and butter are of venerable antiquity. They taste of the morning of the world. — Leigh Hunt Copy Share Image
What does cookery mean? It means the knowledge of Medea and of Circe, and of Calypso, and Sheba. It means knowledge of… — John Ruskin Copy Share Image
...shellfish are the prime cause of the decline of morals and the adaptation of an extravagant lifestyle. Indeed of the whole realm… — Pliny the Elder Copy Share Image
