Poultry is for the cook what canvas is for a painter, or the cap of Fortunatus for a conjurer. — Jean Anthelme Brillat-Savarin Copy Share Image
Chicago is a world-class culinary center. We need to guard that reputation and status. — Danny K. Davis Copy Share Image
Mexican food is one of the best culinary experiences that people can have. — Karla Souza Copy Share Image
To get enough to eat was regarded as an achievement. To get drunk was a victory. — Brendan Behan Copy Share Image
Why, you might just as well say that, I see what I eat, is the same as, I eat what I see. — Lewis Carroll Copy Share Image
The key dietary messages are stunningly simple: Eat less, move more, eat more fruits and vegetables, and don't eat too much junk… — Marion Nestle Copy Share Image
Central heating, French rubber goods and cookbooks are three amazing proofs of man's ingenuity in transforming necessity into art, and, of these,… — M. F. K. Fisher 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
It is a very poor consolation to be told that the man who has given one a bad dinner, or poor wine,… — Oscar Wilde Copy Share Image
If we breathe the scent of goodly grass, the fragrance of spices, the aroma of good fruits, we pronounce a blessing over… — Shmuel Yosef Agnon Copy Share Image
He added that a Frenchman in the train had given him a great sandwich that so stank of garlic that he had… — Ford Madox Ford Copy Share Image
The American does not drink at meals as a sensible man should. Indeed, he has no meals. He stuffs for ten minutes… — Rudyard Kipling Copy Share Image
The English will agree with me that there are plenty of good things for the table in America; but the old proverb… — Frederick Marryat Copy Share Image
“Building and supporting these local economies is critical to our bottom line. As repeatedly proven by Building Alliances for Local Living Economies… — Richard W. Jelier Ph.D Copy Share Image
I would stand transfixed before the windows of the confectioners' shops, fascinated by the luminous sparkle of candied fruits, the cloudy lustre… — Simone de Beauvoir Copy Share Image
We ought to know about our culinary past. Food and identity is terribly important ... I don't mean we should go out… — Tom Jaine Copy Share Image
And Mocha's berry, from Arabia pure, In small fine china cups, came in at last. Gold cups of filigree, made to secure… — Lord Byron Copy Share Image
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
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 biggest bit of advice would be to spend some time actually helping caterers or Chefs, even if it has to be… — Giada De Laurentiis 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
In that chocolate side of town, in my blessed city of Sacramento, California - that was beginning of my death shudders, that's… — Cornel West 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
There are two kinds of people in this world: the ones who don't cook out of and have NEVER cooked out of… — Peg Bracken 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
When I'm asked to define "Southern food," I usually turn that question back to my audience and ask them what they think.… — Marcie Cohen Ferris 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
In the light of what Proust wrote with so mild a stimulus, it is the world's loss that he did not have… — A. J. Liebling 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
