Squirrel was a thing people ate where I lived. It was part of the culinary lexicon. — Steven Rinella Copy Share Image
Artichoke: That vegetable of which one has more at the finish than at the start of dinner. — Lord Chesterfield Copy Share Image
“A culinary triumph: the ingenious use of food as an offensive weapon.” — James Hamilton-Paterson Copy Share Image
A soup so thick you could shake its hand and stroll with it before dinner. — Robert Crawford Copy Share Image
A good eater must be a good man; for a good eater must have a good digestion, and a good digestion depends… — Benjamin Disraeli Copy Share Image
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has… — George Bernard Shaw Copy Share Image
Nothing is more useful than wine for strengthening the body and also more detrimental to our pleasure if moderation be lacking. — Pliny the Elder Copy Share Image
A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice… — Fernand Point Copy Share Image
Almost every profession has an outstanding training ground. The military has West Point, music has Juilliard, and the culinary arts has The… — Craig Claiborne Copy Share Image
There's rosemary and rue. These keep Seeming and savor all the winter long. Grace and remembrance be to you. — William Shakespeare Copy Share Image
“Nothing mitigates the throes of depression like a steaming plate of spaghetti and meatballs with marinara sauce and grated parmasan cheese, with… — Paul Clayton Copy Share Image
The way I feel about it is: Beat me or feed me, but don't tease me. It's toy food; who needs it?… — Jeff Smith Copy Share Image
The kitchen, reasonably enough, was the scene of my first gastronomic adventure. I was on all fours. I crawled into the vegetable… — James Beard Copy Share Image
I moved to Louisiana to become the executive Chef at Commander's Place. And I must say I had some encouragement from friends… — Emeril Lagasse Copy Share Image
Goat cheese... produced a bizarre eating era when sensible people insisted that this miserable cheese produced by these miserable creatures reared on… — Russell Baker Copy Share Image
Summer in Seattle allows me to indulge in some of the region's top culinary delights - I'm talking about wild king salmon… — Tom Douglas Copy Share Image
Cabbage as a food has problems. It is easy to grow, a useful source of greenery for much of the year. Yet… — Jane Grigson Copy Share Image
Let us candidly admit that there are shameful blemishes on the American past, of which the worst by far is rum. Nevertheless,… — Bernard DeVoto Copy Share Image
What comforted me? That is easy. It was a strong cold chicken jelly so very, very thick. My mother's Chinese cook would… — James Beard Copy Share Image
Fame is a fickle food Upon a shifting plate, Whose table once a Guest, but not The second time, is set. Whose… — Emily Dickinson Copy Share Image
