I can't cook, at all. I would not know how to make coffee. I took cooking classes, so I know how to… — Barbra Streisand Copy Share Image
“He felt an appetite for once, one that it'd take more than a drink or two to satisfy. He strolled along for… — Terry Pratchett Copy Share Image
It seems to me that our three basic needs, for food and security and love, are so mixed and mingled and entwined… — Anonymous Copy Share Image
“Rome We stopped for lunch at a sidewalk café. Like the Italians, we started with an antipasto (appetizer) of grilled vegetables. I… — Lisa Halvorsen Copy Share Image
In publishing books and winning awards, it's like you've enjoyed this meal, you know, two months ago. How long can you be… — Shirley Geok-lin Lim Copy Share Image
Rice and peas fit into that category of dishes where two ordinary foods, combined together, ignite a pleasure far beyond the capacity… — John Thorne Copy Share Image
“We instinctively feel an overwhelming desire to take sides: organic or conventional, fair or free trade, "pure" or genetically engineered food, wild… — James McWilliams Copy Share Image
I'll tell you something about tough things. They just about kill you, but if you decide to keep working at them, you'll… — Joan Bauer 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
I definitely write about things that are universal, that everyone can identify with. You're supposed to write about things you're passionate about… — Jim Gaffigan Copy Share Image
“Using the context and stuff of our daily lives to create an atmosphere of comfort prepares the ground for moments of unexpected… — Louisa Thomsen Brits Copy Share Image
“It’s also important to eat what most people would typically recognize as a “balanced meal”: some protein, some fat, and some carbohydrates,… — Sarah Ballantyne Copy Share Image
...the act of eating,which hath by several wise men been considered as extremely mean and derogatory from the philosophic dignity, must be… — Henry Fielding Copy Share Image
So many of my memories are generated by and organized around food: what I ate, what people cooked, what I cooked, what… — Kate Christensen Copy Share Image
“Even connoisseurship can have politics, Slow Food wagers, since an eater in closer touch with his senses will find less pleasure in… — Michael Pollan Copy Share Image
In America, even your menus have the gift of language.... The Chef's own Vienna Roast. A hearty, rich meat loaf, gently seasoned… — Laurie Lee Copy Share Image
Food and sex have been bound together for a long time. I guess this is due to the intimate connection between the… — Ori Hofmekler Copy Share Image
When you go into a fast food restaurant, you may just think about how good your meal tastes while you're eating it.… — Eric Schlosser Copy Share Image
There are chefs who are spectacular technicians, and often their food is worth eating once or twice, but if there's no heart… — Anthony Bourdain Copy Share Image
“We need a genuine desire to eat less, one that isn’t dependent on weight loss as a reward. This requires each of… — Robin Phipps Woodall Copy Share Image
“There'll never be a perfect breakfast eaten until some man grows arms long enough to stretch down to New Orleans for his… — O. Henry Copy Share Image
“The preparation of food also serves the soul in a number of ways. In a general sense, it gives us a valuable,… — Thomas Moore Copy Share Image
“I cannot enjoy food around my family, but to be fair, food is not something I can enjoy around most people. To… — Roxane Gay Copy Share Image
I love to bake. I like to bake with wheat and try not to eat sugar so I use applesauce instead, which… — Brenda Song Copy Share Image
“For supper Jill cooks a filet of sole, lemony, light, simmered in sunshine, skin flaky brown; Nelson gets a hamburger with wheatgerm… — John Updike Copy Share Image
“The trend in modern American culture is toward ever more individualized eating... and with every food added to the list of things… — Margaret Kim Peterson Copy Share Image
Now, everyone is excited about food - cooking, growing, learning - watching it on TV, buying books, trying things at home. It's… — Jamie Oliver Copy Share Image
“Let a woman learn only a handful of basic finishes for her meat, and she will become a cook instead of a… — Robert Farrar Capon Copy Share Image
I talk about the food issue, I'm really coming at it from pre-White House times, when I was a working mother with… — Michelle Obama Copy Share Image
Eating reveals the characteristic grossness of the human race and also the in-built failure of its satisfactions. We arrive eager, we stuff… — Iris Murdoch Copy Share Image
“Traditional histories of technology do not pay much attention to food. They tend to focus on hefty industrial and military developments: wheels… — Bee Wilson Copy Share Image
“We don’t use knives and forks,” Pranay replied, leaning forward, “because we are not at war with our food. We don’t need… — Camron Wright Copy Share Image
“We ate the lunch with painful politeness and avoided discussing its taste. I made sure not to apologize for it. This was… — Julia Child Copy Share Image
Cookbooks hit you where you live. You want comfort; you want security; you want food; you want to not be hungry and… — Laurie Colwin Copy Share Image
“In return for their faithful service, they would receive Red Army food rations, which amounted to a generous ladle, twice daily, from… — Alan Furst Copy Share Image
“The sight of all the food stacked in those kitchens made me dizzy. It's not that we hadn't enough to eat at… — Sylvia Plath Copy Share Image
It is a curious fact that no man likes to call himself a glutton, and yet each of us has in him… — M. F. K. Fisher Copy Share Image
“Eliminate the concept of division by class, skills, race, income, and nationality. We are all equals with a common pulse to survive.… — Suzy Kassem Copy Share Image
Our clients wanted the restaurant experience, not their mother's buffet dinner - so we reached out to that world and hired a… — David Castle Copy Share Image
I wrote a mad, passionate letter to the best restaurant in the UK, Le Gavroche in London, and asked if I could… — Paul Rankin Copy Share Image
