Best 2531 quotes in «food quotes» category

An Englishman teaching an American about food is like the blind leading the one-eyed.

An epicure is one who gets nothing better than the cream of everything but cheerfully makes the best of it.

An egg is always an adventure; the next one may be different.

An entomologist is not a bug.

A newborn baby has only three demands. They are warmth in the arms of its mother, food from her breasts, and security in the knowledge of her presence. Breastfeeding satisfies all three.

Animal crackers, and cocoa to drink That is the finest of suppers, I think When I'm grown up and can have what I please, I think I shall always insist upon these.

An onion can make people cry but there's never been a vegetable that can make people laugh.

Another sad comestive truth is that the best foods are the products of infinite and wearying trouble. The trouble need not be taken by the consumer, but someone, ever since the Fall, has had to take it.

A number of rare or newly experienced foods have been claimed to be aphrodisiacs. At one time this quality was even ascribed to the tomato. Reflect on that when you are next preparing the family salad.

Anti-alcoholics are unfortunates in the grip of water, that terrible poison, so corrosive that out of all substances it has been chosen for washing and scouring, and a drop of water added to a clear liquid like Absinthe, muddles it.

An understanding of what food is and how cooking works does no violence to the art of cuisine, destroys no delightful mystery. Instead, the mystery expands from matters of expertise and taste to encompass the hidden patterns and wonderful coincidences of nature.

Any of us would kill a cow rather than not have beef.

Anyone who eats three meals a day should understand why cookbooks outsell sex books three to one.

Anything that is white is sweet. Anything that is brown is meat. Anything that is grey, don't eat.

Anytime a person goes into a delicatessen and orders a pastrami on white bread, somewhere a Jew dies.

Any two meals at a boarding-house are together less than two square meals.

A pasty costly-made, Where quail and pigeon, lark and leveret lay, Like fossils of the rock, with golden yolks Imbedded and injellied.

A person who can get a good table at Chez Panisse at the last minute is a very important person indeed. Royalty begins with Alice Waters.

A philosopher is a person who doesn't care which side his bread is buttered on; he knows he eats both sides anyway.

A potato is a poor thing, poorly treated. More often than not it is cooked in so unthinking and ignorant a manner as to make one feel that it has never before been encountered in the kitchen.

Approaching the stove, she would don a voluminous apron, toss some meat on a platter, empty a skillet of its perfectly cooked a point vegetables, sprinkle a handful of chopped parsley over all, and then, like a proficient striptease artist, remove the apron, allowing it to fall to the floor with a shake of her hips.

Appetite, a universal wolf.

As a rule they will refuse even to sample a foreign dish, they regard such things as garlic and olive oil with disgust, life is unliveable to them unless they have tea and puddings.

A restaurant is a fantasy-a kind of living fantasy in which diners are the most important members of the cast.

A recipe has no soul. You, as the cook, must bring soul to the recipe.

Artichoke: That vegetable of which one has more at the finish than at the start of dinner.

A recipe is not meant to be followed exactly - it is a canvas on which you can embroider.

A rich and varied menu is for people who have no work to do.

As for butter versus margarine, I trust cows more than chemists.

A small amount of wine such as three or four glasses is of benefit for the preservation of the health of human beings and an excellent remedy for most illnesses.

As for the garden of mint, the very smell of it alone recovers and refreshes our spirits, as the taste stirs up our appetite for meat.

A significant part of the pleasure of eating is in one’s accurate consciousness of the lives and the world from which food comes.

A soup so thick you could shake its hand and stroll with it before dinner.

Asparagus inspires gentle thoughts.

As for those grapefruit and buttermilk diets, I'll take roast chicken and dumplings.

As if a cookbook had anything to do with writing.

A soup like this is not the work of one man. It is the result of a constantly refined tradition. There are nearly a thousand years of history in this soup.

A true gourmet - a judge - has the wisdom to know when to stop eating.

As the colonel and I sat swapping stories in the plane, a jet aircraft buzzed past our window. I asked the colonel what type of aircraft it was, and he said, "Don't worry about it, Bob. . . if you can see it, it's obsolete.

As you get older, you shouldn't waste time drinking bad wine.

A tiny radish of passionate scarlet, tipped modestly in white.

At that comfortable tavern on Pontchartrain we had a bouillabaisse than which a better was never eaten at Marseilles; and not the least headache in the morning, I give you my word; on the contrary, you only wake with a sweet refreshing thirst for claret and water.

A taste older than meat, older than wine. A taste as old as cold water.

At the table of a gentleman living in the Chausee d'Antin was served up an Arles sausage of enormous size. "Will you accept a slice?" the host asked a lady who was sitting next to him; "you see it has come from the right factory."It is really very large," said the lady, casting on it a roguish glance; "What a pity it is unlike anything.

At the working man’s house, hunger looks in but dares not enter.

At the time I write, the glory of the truffle has now reached its culmination. Who would dare to say that he has been at a dinner where there was not a pièce truffée? Who has not felt his mouth water in hearing truffles a la provencale spoken of? In fine, the truffle is the very diamond of gastronomy.

A vegetable garden in the beginning looks so promising and then after all little by little it grows nothing but vegetables, nothing, nothing but vegetables.

Avoidance is a great tool to get away from food in my face all day long.

A woman should never be seen eating or drinking, unless it be lobster salad and Champagne, the only true feminine and becoming viands.

A white truffle, which elsewhere might sell for hundreds of dollars, seemed easier to come by than something fresh and green. What could be got from the woods was free and amounted to a diurnal dining diary that everyone kept in their heads. May was wild asparagus, arugula, and artichokes. June was wild lettuce and stinging nettles. July was cherries and wild strawberries. August was forest berries. September was porcini.