Grilling, broiling, barbecuing - whatever you want to call it - is an art, not just a matter of building a pyre… — James Beard Copy Share Image
In taking soup, it is necessary to avoid lifting too much in the spoon, or filling the mouth so full as almost… — Jean-Baptiste de La Salle Copy Share Image
I like to say, Chop sueys the biggest culinary joke that one culture has ever played on another, because chop suey, if… — Jennifer Lee Copy Share Image
PIG, n. An animal ("Porcus omnivorus") closely allied to the human race by the splendor and vivacity of its appetite, which, however,… — Ambrose Bierce Copy Share Image
Oh, I adore to cook. It makes me feel so mindless in a worthwhile way. — Truman Capote Copy Share Image
There is something in the red of a raspberry pie that looks as good to a man as the red in a… — E. W. Howe Copy Share Image
From my table inside I watch the glamorous women outside who are lunching on Spa Cobb salads without blue cheese or dressing.… — Ann Patchett Copy Share Image
My son would walk to the refrigerator-freezer and fling both doors open and stand there until the hairs in his nose iced… — Erma Bombeck Copy Share Image
The same intelligence is required to marshal an army in battle and to order a good dinner. The first must be as… — Plutarch Copy Share Image
When you think about a barbecue, most people think of slabs of ribs, but you don't need to do that in today's… — G. Garvin Copy Share Image
Cantonese will eat anything in the sky but airplanes, anything in the sea but submarines, and anything with four legs but the… — Amanda Bennett Copy Share Image
The ambition of every good cook must be to make something very good with the fewest possible ingredients. — Urbain Dubois Copy Share Image
Large, naked, raw carrots are acceptable as food only to those who live in hutches eagerly awaiting Easter. — Fran Lebowitz Copy Share Image
Here is a rural fellow that will not be denied your Highness' presence: he brings you figs. — William Shakespeare Copy Share Image
SATIETY, n. The feeling that one has for the plate after he has eaten its contents, madam. — Ambrose Bierce Copy Share Image
If I were a headmaster, I would get rid of the history teacher and get a chocolate teacher instead and my pupils… — Roald Dahl Copy Share Image
“I'm not a purist. Coffee drinking minus cream and sugar is an acquired taste. I'm still not sure it isn't like telling… — Kevin Sinnott Copy Share Image
It is precisely because no one needs soup, fish, meat, salad, cheese, and dessert at one meal that we so badly need… — Robert Farrar Capon Copy Share Image
I hate with a bitter hatred the names of lentils haricots - those pretentious cheats of the appetite, those tabulated humbugs, those… — George Gissing Copy Share Image
Everybody loves to have things which please the palate put in their way, without trouble or preparation. — Samuel Johnson Copy Share Image
Dine we must and we may as well dine elegantly as well as wholesomely. — Isabella Beeton Copy Share Image
