We used to be referred to as bakers and then we became known as cake decorators and now we are known as… — Ron Ben-Israel Copy Share Image
'Monsieur,' Madame d'Arestel, Superior of the convent of the Visitation at Belley, once said to me more than fifty years ago, 'whenever… — Jean Anthelme Brillat-Savarin Copy Share Image
There must be some good in the cocktail party to account for its immense vogue among otherwise sane people. — E. W. Howe Copy Share Image
One of the problems with writing a cookbook is that recipes exist in the moment. — Thomas Keller Copy Share Image
The confection made of Cacao called Chocolate or Chocoletto which may be had in diverse places in London, at reasonable rates, is… — William H. Coles Copy Share Image
Truffles must come to the table in their own stock and as you break open this jewel sprung from a poverty-stricken soil,… — Sidonie Gabrielle Colette Copy Share Image
“Craving is a good thing.In matters of culinary art, craving creates wonders.” — Andy Paula Copy Share Image
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the… — William Ralph Inge Copy Share Image
Wine refreshes the stomach, sharpens the appetite, blunts care and sadness, and conduces to slumber. — Pliny the Elder Copy Share Image
Beasts feed. Man eats. Only the man of intellect knows how to eat. — Jean Anthelme Brillat-Savarin Copy Share Image
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards… — Jane Grigson Copy Share Image
It isn't so much what's on the table that matters, as what's on the chairs. — W. S. Gilbert Copy Share Image
There is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel, that will leave you emptier of… — M. F. K. Fisher Copy Share Image
Larousse Gastronomique has always been the first and last word on classic European techniques and recipes. I love that it has expanded… — Marcus Samuelsson Copy Share Image
When I turned 15, I left school having failed to make the minimum grade. With little direction I enlisted at the local… — Rene Redzepi Copy Share Image
How can people say they don't eat eggplant when God loves the color and the French love the name? I don't under'stand. — Jeff Smith Copy Share Image
And you stagger down to break your fast. Greasy bacon and lacquered eggs And coffee composed of frigid dregs. — Ogden Nash Copy Share Image
Las Vegas is Everymans cut-rate Babylon. Not far away there is, or was, a roadside lunch counter and over it a sign… — Alistair Cooke Copy Share Image
The way I feel about it is: Beat me or feed me, but don't tease me. It's toy food; who needs it?… — Jeff Smith Copy Share Image
First,” he said, coming behind me and placing his hands on the counter, just outside of mine, “choose your tomato.” He dipped… — Becca Fitzpatrick Copy Share Image
Breaking a glass in the northwest is rather like belching in Arabia, for it appears to be done as a mark of… — Jonathan Aitken Copy Share Image
Just how destructive does a culinary preference have to be before we decide to eat something else? If contributing to the suffering… — Jonathan Safran Foer Copy Share Image
