One of the many advantages of having a boyfriend who is half French is that his culinary repertoire extends beyond mac and… — Meg Cabot Copy Share Image
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living… — Lee Iacocca Copy Share Image
My grandfather had a wonderful funeral... On the buffet table there was a replica of the deceased in potato salad. — Woody Allen Copy Share Image
We’re beings toward death, we’re … two-legged, linguistically-conscious creatures born between urine and feces whose body will one day be the culinary… — Cornel West 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're eating something and your palate tells you what's missing, that's when you start combining. — Justin Quek 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
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 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
On 'Chopped,' the time goes down a bit and there are several ingredients, usually one that makes no sense whatsoever with the… — Michael Symon Copy Share Image
When I first started cooking, I was very much an intuitive cook when it came to taste, but that didn't mean I… — Carla Hall Copy Share Image
It's born of sheer laziness. My signature dishes are salads, hamburgers and popcorn. That's not the kind of stuff that gets you… — Paul Newman Copy Share Image
I started culinary school at a very young age, and really I wanted to be out working, cooking, more than I wanted… — Anonymous Copy Share Image
The French fried potato has become an inescapable horror in almost every public eating place in the country. 'French fries', say the… — Russell Baker Copy Share Image
All the charming and beautiful things, from the Song of Songs, to bouillabaisse, and from the nine Beethoven symphonies to the Martini… — H. L. Mencken Copy Share Image
For 'Around the World in 80 Plates' we got to travel all over, having what was like a cross between a culinary… — Curtis Stone 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
The onion tribe is prophylactic and highly invigorating, and even more necessary to cookery than parsley itself. — George Ellwanger Copy Share Image
At culinary school, none of the things we use to define ourselves outside that world - actor, producer, student - none of… — Eric Christian Olsen Copy Share Image
It doesn't matter who you are, or what you've done, or think you can do. There's a confrontation with destiny awaiting you.… — Daniel Pinkwater Copy Share Image
A man, doubtful of his dinner, or trembling at a creditor, is not much disposed to abstracted meditation, or remote enquiries. — Samuel Johnson Copy Share Image
The friendly cow, all red and white, I love with all my heart; She gives me cream with all her might, To… — Robert Louis Stevenson Copy Share Image
A school culinary education is a militant operation. In that world, everything depends on grading and competition. The emotional element is extracted,… — John Whaite 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
People also respected my culinary acumen and my intelligence, and that was their whole thing. They flew me over, and it was… — Adam Richman Copy Share Image
Animal crackers, and cocoa to drink That is the finest of suppers, I think When I'm grown up and can have what… — Christopher Morley Copy Share Image
CARNIVOROUS, adj. Addicted to the cruelty of devouring the timorous vegetarian, his heirs and assigns. — Ambrose Bierce 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
Eggs are very much like small boys. If you overheat them or over beat them, they will turn on you and no… — Irena Chalmers Copy Share Image
We (the Chinese) eat food for its texture, the elastic or crisp effect it has on our teeth, as well as for… — Lin Yutang Copy Share Image
And what shall I tell you, lady, of the natural secrets I have discovered while cooking? And I often say, when observing… — Juana Inés de la Cruz Copy Share Image
A chop is a piece of leather skillfully attached to a bone and administered to the patients at restaurants. — Ambrose Bierce Copy Share Image
Family dinners are more often than not an ordeal of nervous indigestion, preceded by hidden resentment and ennui and accompanied by psychosomatic… — M. F. K. Fisher Copy Share Image
All the great villainies of history, from the murder of Abel onward, have been perpetrated by sober men, chiefly by Teetotalers. — H. L. Mencken 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
I always ask at once, 'Do you drink?' and if she says 'No,' I bow politely and say I am sorry but… — James Whistler Copy Share Image
Frying gives cooks numerous ways of concealing what appeared the day before and in a pinch facilitates sudden demands, for it takes… — Jean Anthelme Brillat-Savarin Copy Share Image
Skiing consists of wearing $3,000 worth of clothes and equipment and driving 200 miles in the snow in order to stand around… — P. G. Wodehouse Copy Share Image
It gives men courage and ambition and the nerve for anything. It has the colour of gold, is clear as a glass… — O. Henry Copy Share Image
The culinary world is a fascinating place that has been influenced over the centuries by culture, religion, fashion, war, art, science and,… — John Torode Copy Share Image
