Food Quote by Francine Segan

“Some pigeons, Davy, a couple of short-legged hens, a joint of mutton, and any pretty little tiny kickshaws, tell William cook. KING HENRY IV,…

— Francine Segan

“At the kneading trough in the bakehouse, he and Philip pummeled maslin dough until the dull-skinned clods stretched and sprang. A scowling Vanian showed…

— Lawrence Norfolk

“The banquet proceeded. The first course, a mince of olives, shrimp and onions baked in oyster shells with cheese and parsley was followed by…

— Jack Vance

“Sal and Henry return with a gust of warm garden air and I settle down to create miniature roses from sugarpaste using tiny ivory…

— Martine Bailey

“Now alongside Scovell, John eased preserved peaches out of galliot pots of syrup and picked husked walnuts from puncheons of salt. He clarified butter…

— Lawrence Norfolk

The problem for cookery-bookery writers like me is to understand the extent of our readers' experience. I hope have solved that riddle in my…

— Julia Child

“Romans introduced the practice of gelding to England, changing chickens into tender, plump capons. In The Castle of Health, William Elyot wrote, “The capon…

— Francine Segan

to "set the standard for beauty in classical and modem cookery, and attest to the distant future that the French chefs of the 19th…

— Marie-Antoine Careme

“The table was covered with food like roast chicken, roast potatoes, roast parsnips, roast turkey, roast liquorice and, the centrepiece, a roasted knight.”

— Elias Zapple

It was slowly beginning to dawn upon Henry that nothing is any fun if you can get as much of it as you want.…

— Roald Dahl

“Preparing vegetables, I had discovered, was an exacting art, almost as rigorous as closely reading Shakespeare, but the latter was a solitary occupation, while…

— Judith Newton

Cooking is an art form, a creative thing.

— Clarence Clemons