What moistens the lip and what brightens the eye? What calls back the past like the rich pumpkin pie? — John Greenleaf Whittier 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
Spain has some of the richest culinary traditions and truly appreciates food that is simply prepared with top-notch ingredients. — Emeril Lagasse 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
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes… — Leslie Newman Copy Share Image
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've… — Henny Youngman Copy Share Image
The duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced. — Fernand Point Copy Share Image
You cannot sell a blemished apple in the supermarket, but you can sell a tasteless one provided it is shiny, smooth, even,… — Elspeth Huxley Copy Share Image
A complete lack of caution is perhaps one of the true signs of a real gourmet: he has no need for it,… — M. F. K. Fisher Copy Share Image
Dear Lord, I've been asked, nay commanded, to thank Thee for the Christmas turkey before us... a turkey which was no doubt… — Berkeley Breathed Copy Share Image
I didn't realize I was living in a very unique situation until I became a culinary professional. For me, there was nothing… — Marcela Valladolid Copy Share Image
In Singapore, there is this life and locals and restaurants and then big casinos and an array of chefs, and even Miami… — Daniel Boulud Copy Share Image
Lyon is full of temperamental gourmets, eternally engaged in a never-ending search for that imaginary, perfect, unknown little back-street bistro, where one… — Roy Andries De Groot Copy Share Image
RAREBIT n. A Welsh rabbit, in the speech of the humorless, who point out that it is not a rabbit. To whom… — Ambrose Bierce Copy Share Image
Despite everything I've achieved in my life, the culinary awards, the military commendations, the honorary degrees, I have never, ever lost sight… — Andrew Schneider Copy Share Image
“There are divisions between a culinary chef and a dessert chef, also called a pastry chef. At Zomick's are specializations within the… — Ron Ben-Israel Copy Share Image
I always plan dinner first thing in the morning. That's the only way I can get through the day, having a specific… — Alan King Copy Share Image
One of the biggest dishes in Sicily is couscous, and there's always been a North African influence on Italian culture, culinary culture… — Jonas Carpignano Copy Share Image
At 15, I had to choose a vocational school, and I was delighted, of course, to go to culinary school. But learning… — Eric Ripert Copy Share Image
A carbonated wine foisted upon Americans (who else would drink it?) by winery ad agencies as a way of getting rid of… — John Ciardi Copy Share Image
Culinary science? You elected culinary science? That's the most brainless class ever. -Rose to Christian — Richelle Mead Copy Share Image
You are offered a piece of bread and butter that feels like a damp handkerchief and sometimes, when cucumber is added to… — Compton Mackenzie Copy Share Image
After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. — Emily Luchetti Copy Share Image
In Baltimore, soft crabs are always fried (or broiled) in the altogether, with maybe a small jock-strap of bacon added. — H. L. Mencken Copy Share Image
The truffle is not a positive aphrodisiac, but it can upon occasion make women tenderer and men more apt to love. — Jean Anthelme Brillat-Savarin 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
I think the great Mexican cuisine is dying because there are fast foods now competing, because there are supermarkets, and supermarkets can't… — Alma Guillermoprieto Copy Share Image
Wine is a splendid thing in and of itself, but it is nonetheless proper to examine the high nutritional and hygienic values… — Pope Pius XII 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
It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps… — Grant Achatz Copy Share Image
A banquet is probably the most fatiguing thing in the world except ditchdigging. It is the insanest of all recreations. The inventor… — Mark Twain Copy Share Image
It is odd how all men develop the notion, as they grow older, that their mothers were wonderful cooks. I have yet… — Robertson Davies Copy Share Image
Wine was given us by God, not that we might be drunken, but that we might be sober. It is the best… — Saint John Chrysostom Copy Share Image
I was watching TV and saw the 'Emeril' show, and it spoke to me. I went out and started researching the culinary… — Roy Choi Copy Share Image
It is only by softening and disguising dead flesh by culinary preparation that it is rendered susceptible of mastication or digestion, and… — Percy Bysshe Shelley Copy Share Image
Speaking of food, English cuisine has received a lot of unfair criticism over the years, but the truth is that it can… — Dave Barry Copy Share Image
When evening quickens in the street, comes a pause in the day's occupation that is known as the cocktail hour. It marks… — Bernard DeVoto Copy Share Image
Being American is to eat a lot of beef steak, and boy, we've got a lot more beef steak than any other… — Kurt Vonnegut Copy Share Image
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
My mother didn't really cook. But she did make key lime pie, until the day the top of the evaporated milk container… — William of Norwich Copy Share Image
