Give me the provisions and whole apparatus of a kitchen, and I would starve. — Michel de Montaigne Copy Share Image
If thou rise with an Appetite, thou art sure never to sit down without one. — William Penn Copy Share Image
Pigs may not be as cuddly as kittens or puppies, but they suffer just as much. — James Cromwell Copy Share Image
The so-called nouvelle cuisine usually means not enough on your plate and too much on your bill. — Paul Bocuse Copy Share Image
TABLE D'HOTE, n. A caterer's thrifty concession to the universal passion for irresponsibility. — Ambrose Bierce Copy Share Image
Food: Part of the spiritual expression of the French, and I do not believe that they have ever heard of calories. — Beverley Baxter Copy Share Image
Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements. — Marcel Boulestin 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
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
If any one element of French cooking can be called important, basic and essential, that element is soup. — Louis Diat Copy Share Image
How simple life is. We buy a fish. We are fed. We sit close to each other, we talk and then we… — Gary Johnson Copy Share Image
If pale beans bubble for you in a red earthenware pot, you can often decline the dinners of sumptuous hosts. — Martial Copy Share Image
A person who can get a good table at Chez Panisse at the last minute is a very important person indeed. Royalty… — Willard Spiegelman Copy Share Image
From the moment I stepped foot in Music City I have had a love affair with the people and burgeoning culinary scene.… — Maneet Chauhan Copy Share Image
American Danish can be doughy, heavy, sticky, tasting of prunes and is usually wrapped in cellophane. Danish Danish is light, crisp, buttery… — R. W. Apple Copy Share Image
The white Aylesbury duck is, and deservedly, a universal favourite. Its snowy plumage and comfortable comportment make it a credit to the… — Isabella Beeton Copy Share Image
What is a turducken? An exclusive culinary creation available by special order from some little Cajun town down south. Entirely deboned, a… — S.A. Bodeen Copy Share Image
Food is an implement of magic, and only the most coldhearted rationalist could squeeze the juices of life out of it and… — Thomas More Copy Share Image
At Babbo, each dish grew out of a conversation, trying to put something forth that was new and different. It was a… — Joe Bastianich 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
A Georgia peach, a real Georgia peach, a backyard great-grandmother's orchard peach, is as thickly furred as a sweater, and so fluent… — Melissa Fay Greene Copy Share Image
I thought tamarinds were made to eat, but that was probably not the idea. I ate several, and it seemed to me… — Mark Twain Copy Share Image
Before Noah, men having only water to drink, could not find the truth. Accordingly...they became abominably wicked, and they were justly exterminated… — Benjamin Franklin Copy Share Image
Hospitality has never been about having House Beautiful with perfectly coordinated accessories and the most up-to-date equipment, nor is it dependent upon… — Dorothy Kelley Patterson 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
The French are not rude. They just happen to hate you. But that is no reason to bypass this beautiful country, whose… — Dave Barry Copy Share Image
Any part of the piggy Is quite all right with me Ham from Westphalia, ham from Parma Ham as lean as the… — Noel Coward Copy Share Image
Tea at college was served on long tables with an urn at the end of each. Long baguettes of bread, three to… — Graham Greene Copy Share Image
As for bread, I count that for nothin'. We always have bread and potatoes enough; but I hold a family to be… — James F. Cooper Copy Share Image
