At that comfortable tavern on Pontchartrain we had a bouillabaisse than which a better was never eaten at Marseilles; and not the… — William Makepeace Thackeray Copy Share Image
“Between culinary school, a year and a half of apprentice stages all over the world in amazing restaurants, ten years as the… — Stacey Ballis Copy Share Image
In Zurich, in a cafe overlooking the Limmat, I ate butter-drenched white asparagus pulled from the ground that morning; it had the… — J. R. Moehringer Copy Share Image
I don't know if you've ever noticed this, but first impressions are often entirely wrong. You can look at a painting for… — Anonymous Copy Share Image
“SERVES 6 TO 8 AS AN APPETIZER Two 10-ounce packages large white stuffing mushrooms (about 24 mushrooms) ½ cup finely chopped… — Lidia Matticchio Bastianich Copy Share Image
Food is less important to me because I've learned to control my appetite to a great extent, simply by having my mind… — George Harrison Copy Share Image
The high spot of my day has always been getting home to have my dinner with my family. It still is: to… — Terry Wogan Copy Share Image
The strands of spaghetti were vital, almost alive in my mouth, and the olive oil was singing with flavor. It was hard… — Ruth Reichl Copy Share Image
I'm all for a healthy diet. I don't eat junk very often, and I try not to have too much sugar or… — John Whaite Copy Share Image
“He tended to the ovens, but was allowed to help the other chefs for a few hours, warming butter and measuring out… — Laura Madeleine Copy Share Image
This is what London's all about for me: good local restaurants. It's what makes a civilised city. For me, as a country… — Rick Stein Copy Share Image
I can perfectly well afford to buy food. 'Freeganism' for me is a protest, demonstrating that much of this food should not… — Tristram Stuart Copy Share Image
Food feeds both the body and soul - there are clear reasons to eat a balanced diet, but there are also reasons… — Michael Mina Copy Share Image
For many of us, it's too difficult to jump in to vegan full on because it's just so different than the way… — Kathy Freston Copy Share Image
I like how food can look incredible more than I like eating it. I started moving food around the plate to make… — Noel Fielding Copy Share Image
There was a time not too long ago when American seniors were too often forced to go without food, medicine, and quality… — Mike Quigley Copy Share Image
“Today, it isn't unusual for meat to travel almost halfway around the globe to reach your supermarket. The average distance our meat… — Jonathan Safran Foer Copy Share Image
You don't go to school to become the best chef in the world right after you graduate. School is always a starting… — Roy Yamaguchi Copy Share Image
I would love to eat my body weight in chocolate chip cookies, french fries, and peanut butter, but I don't. I choose… — Gunnar Peterson Copy Share Image
“I've named my cookies Snowballs, but not because that's what they look like. It's the way they make you feel. You know… — Ruth Reichl Copy Share Image
“ Getting together Social gatherings are popular with Italians, and it is common to invite relatives and friends for a meal, even… — Marilyn Tolhurst Copy Share Image
Cows eat grass and silage. This is melting the ice caps and killing us all. So they need a new foodstuff: something… — Jeremy Clarkson Copy Share Image
Almost everyone who loves to cook has at least one recipe handed down to them from a member of their family or… — Melissa Leong Copy Share Image
I think in times of bizarre strangeness, what you can and should do is spend time with your family eating lunch or… — Mario Batali Copy Share Image
I became a vegetarian in 1995. I had some fried chicken, and my teeth hit the bone. My mind said, 'Dead bird,… — Rza Copy Share Image
A lot of people in this country are obese because of a form of malnutrition. One thing I'd like to do is… — Lori Silverbush Copy Share Image
“2-3 times daily for a total of 1 to 1½ teaspoons of the mixture: ¼ teaspoon of fermented cod liver oil -… — Ramiel Nagel Copy Share Image
After a two-year stint at Stars, I wanted to start my own full-service restaurant, but I didn't have the funds to do… — Steve Ells Copy Share Image
I found great rewards in cooking a dish and feeding it to someone. It was a means of communicating. I was giving… — Lidia Bastianich Copy Share Image
I spent some time at a university for traditional Chinese medicine. There's a resurgence of people eating according to traditional Chinese medicine.… — Indra Nooyi Copy Share Image
“She had witnessed in nauseating detail how the human world worked: its rituals of comfort (television, food, religion); its appetite for poison… — Clive Barker Copy Share Image
“Well, you can't really force him to eat the veggies, guys, but your job is to make sure they're on his plate.… — R.J. Palacio Copy Share Image
My mother-in-law is an awesome cook, but I have grown up eating the food cooked by my mother. I must say that… — Ashish Vidyarthi Copy Share Image
Gogol remembers having to do the same thing when he was younger, when his grandparents died...He remembers, back then, being bored by… — Jhumpa Lahiri Copy Share Image
“And yes, in decades past being vegan was hard. It took a great deal of self-discipline as you were depriving yourself of… — Timothy Pyke Copy Share Image
“Sour cream brownies, banana pie made with vanilla wafers, lemon poppy-seed pound cake, strawberry shortcake, almond-scented tapioca, pecan blondies (oh... my... God,… — Sarah Strohmeyer Copy Share Image
McDonald's has been extraordinary at site selection; it was a pioneer in studying the best places for retail locations. One of the… — Eric Schlosser Copy Share Image
It may be safely averred that good cookery is the best and truest economy, turning to full account every wholesome article of… — Eliza Acton Copy Share Image
“The Warrior's Diet Three Rules of Eating: Rule #1: Always start with subtle-tasting foods and move to the more aggressive foods. Rule… — Ori Hofmekler Copy Share Image
“Eating should be an enjoyable and worry-free experience, and shouldn’t rely on deprivation. Keeping it simple is essential if we are to… — T. Colin Campbell Copy Share Image
![“The strands of spaghetti were vital, almost alive in my mouth, and the olive oil was singing with flavor. It was hard to imagine that four simple ingredients [olive oil, pasta, garlic and cheese] could marry so perfectly.” quote by Ruth Reichl](https://sms4smile.com/quotes/i/638/ruth-reichl-13523_alive_the-strands-of-spaghetti-were-vital-almo_1667240.jpg)
