To see the butcher slap the steak before he laid it on the block, and give his knife a sharpening, was to… — Charles Dickens Copy Share Image
“Not only was the best time of day to eat outlined, but also what foods to eat at the different times of… — Francine Segan Copy Share Image
“The French dine to gratify, we to appease appetite,” observed John Sanderson. “We demolish dinner, they eat it.” The general misconception back… — David McCullough Copy Share Image
Gastronomers of the year 1825, who find sateity in the lap of abundance, and dream of some newly-made dishes, you will not… — Jean Anthelme Brillat-Savarin Copy Share Image
“Oh! I also made a late-late night dinner for us,” she exclaimed, reaching for the picnic basket. Now, I don’t want you… — Brittainy C. Cherry 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
“Dr. Jules Hilbert: Hell Harold, you could just eat nothing but pancakes if you wanted. Harold Crick: What is wrong with you?… — Zach Helm Copy Share Image
I'm buying a Cinnabonat the airportI arrived at. You understand why that's extra disgusting, right? Because when you're at the airport you're… — Louis CK Copy Share Image
Beaten biscuits: This is the most laborious of cakes, and also the most unwholesome, even when made in the best manner. We… — Eliza Leslie Copy Share Image
Many chefs of a certain caliber do not see me as a chef. I don't have a restaurant. They see me as… — Giada De Laurentiis Copy Share Image
“I ate and drank slowly as one should (cook fast, eat slowly) and without distractions such as (thank heavens) conversation or reading.… — Iris Murdoch Copy Share Image
Chefs hate desserts. The smartest thing a chef can do is hire a great pastry chef. Cooking savory food is all about… — Michael Symon Copy Share Image
“I’m baking a cake. I’m making a Taste Food Cake just for taste, one with white crust with flecks of butter, a… — Grace Krilanovich Copy Share Image
“Meditteranean Summer Salad Serves: 5 Ingredients: 2 tablespoons lime juice 1 teaspoon oregano Pepper to taste ½ teaspoon salt 3 tablespoons olive… — Anonymous Copy Share Image
“the National Research Council (NRC) hired a team of anthropologists, led by the venerable Margaret Mead, to study American food habits. How… — Mary Roach Copy Share Image
“Soon you catch your first glimpse of a vineyard basking in the sun, its broad leaves silently turning sunlight into sugar, ripening… — Jane Taylor Starwood Copy Share Image
“The aroma from Mom’s chopped herbs and sprinkled spices swims through the house. The pots are shaking to a boil; the oven… — Renée Watson Copy Share Image
What's this?" "That's a mango." Simon stared at Jace. Sometimes it really is like Shadowhunters were from an alien planet. "I don't… — Cassandra Clare Copy Share Image
Smoke says the beef is much better than the squawky white birds. Her expression changed from annoyed to dismayed. Squawky white birds?… — Anne Bishop Copy Share Image
“Use the following Meal Plan Equations to create your daily menus: STAT BREAKFAST: 1 Breakfast Protein + 1 STAT Fruit STAT LUNCH:… — Travis Stork Copy Share Image
“Capitalism tends to do to art what value meals do to cuisine. Think of what the food industry in our nation has… — Michael Gungor Copy Share Image
“And did anyone here bring me food? I'm famished." [Gregor's] fingers found a stray fortune cookie from the night before and he… — Suzanne Collins Copy Share Image
“It had taken Jack awhile to get used to Spanish cooking. They never served the great joints of beef, legs of pork… — Ken Follett Copy Share Image
“Something must be done about the food.” Seeing his speculative glance Clare laid down her fork and gave him a warning scowl.… — Mary Jo Putney Copy Share Image
“I remember an hypothesis argued upon by the young students, when I was at St. Omer's, and maintained with much learning and… — Charles Lamb Copy Share Image
Cooking professionally is a dominant act, at all times about control. Eating well, on the other hand, is about submission. It's about… — Anthony Bourdain Copy Share Image
You sit down at Katz's and you eat the big bowl of pickles and you're eating the pastrami sandwich, and halfway through… — Mario Batali Copy Share Image
I think that there's some brainwashing going on with this idea that we don't have time to cook anymore. We have made… — Michael Pollan Copy Share Image
“Cooking is an art and patience a virtue... Careful shopping, fresh ingredients and an unhurried approach are nearly all you need. There… — Keith Floyd Copy Share Image
When 85% of the kids in America don't have one meal with their family, just imagine what that means. Just imagine, life… — Alice Waters Copy Share Image
“I was in a fast-food restaurant for the first time in my adult life, an enormous and garish place just around the… — Gail Honeyman Copy Share Image
We have certain demons who are motivated by the smell of food. They tend to get rather violent whenever they smell it.… — Sherrilyn Kenyon Copy Share Image
Food is "everyday"-it has to be, or we would not survive for long. But food is never just something to eat. It… — Margaret Visser Copy Share Image
“Apprentices have asked me, what is the most exalted peak of cuisine? Is it the freshest ingredients, the most complex flavors? Is… — Liang Wei Copy Share Image
“dinner. I would climb over the farmer’s fence and toss back to my father samples of the crop I was harvesting. It… — Charles Brandt Copy Share Image
Our holiday food splurge was a small crate of tangerines, which we found ridiculously thrilling after an eight-month abstinence from citrus.... Lily… — Barbara Kingsolver Copy Share Image
Pounding fragrant things - particularly garlic, basil, parsley - is a tremendous antidote to depression. But it applies also to juniper berries,… — Patience Gray Copy Share Image
If my wife is cooking a meal at home, which is not often, thankfully, but you know, she's doing (oh, she's good… — Ken Robinson Copy Share Image
Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative… — Waverley Root Copy Share Image
“Portions Are Bigger You tend to eat more when you’re served a bigger portion. That means you’ll take in more calories and… — Alex Brecher Copy Share Image
![“And did anyone here bring me food? I'm famished." [Gregor's] fingers found a stray fortune cookie from the night before and he pulled it out. "Here," he said. Ripred reacted with exaggerated amazement. "Oh, heavens, is this whole thing for me?" "Look, I didn't even know --" Gregor began. "No…” quote by Suzanne Collins](https://sms4smile.com/quotes/img-quotes/2fd/suzanne-collins-60_food_and-did-anyone-here-bring-me-food-i-m-fa_268032.jpg)
