And through the hall there walked to and fro A jolly yeoman, marshall of the same, Whose name was Appetite; he did… — Edmund Spenser Copy Share Image
It is part of the novelist's convention not to mention soup and salmon and ducklings, as if soup and salmon and ducklings… — Virginia Woolf Copy Share Image
A white truffle, which elsewhere might sell for hundreds of dollars, seemed easier to come by than something fresh and green. What… — Bill Buford 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
The jelly - the jam and the marmalade, And the cherry-and quince-'preserves' she made! And the sweet-sour pickles of peach and pear,… — James Whitcomb Riley Copy Share Image
Drink wine every day, at lunch and dinner, and the rest will take care of itself. — Waverley Root Copy Share Image
There are two Italies.... The one is the most sublime and lovely contemplation that can be conceived by the imagination of man;… — Percy Bysshe Shelley Copy Share Image
Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition,… — John Thorne Copy Share Image
Cooking is one of the oldest arts and one which has rendered us the most important service in civic life. — Jean Anthelme Brillat-Savarin Copy Share Image
The goose we retained until this morning, when there were signs that, in spite of the slight frost, it would be well… — Arthur Conan Doyle Copy Share Image
I plant rosemary all over the garden, so pleasant is it to know that at every few steps one may draw the… — Gertrude Jekyll Copy Share Image
I dont think a really good pie can be made without a dozen or so children peeking over your shoulder as you… — John Gould Copy Share Image
The onion tribe is prophylactic and highly invigorating, and even more necessary to cookery than parsley itself. — George Ellwanger Copy Share Image
Ultimately, I realized that in order to write about food you need to understand everything about cooking, so I moved to New… — Gail Simmons Copy Share Image
While we Brits love a curry, the French get their spicy kicks from the culinary traditions bestowed by their North African population. — Rachel Khoo Copy Share Image
I was on the board of Andre Agassi's foundation, and seeing the way it operated blew my mind. In 2002, I told… — Emeril Lagasse Copy Share Image
I have no truck with lettuce, cabbage, and similar chlorophyll. Any dietitian will tell you that a running foot of apple strudel… — S. J. Perelman Copy Share Image
"Next," said Mrs Wilfer with a wave of her gloves, expressive of abdication under protest from the culinary throne, "I would recommend… — Charles Dickens Copy Share Image
Cooking Tip: Wrap turkey leftovers in aluminum foil and throw them out. — Nicole Hollander Copy Share Image
