Culinary Quotes - Page 2

It is not 'only' food, I said heatedly. There's meaning hidden underneath each dish.

If people take the trouble to cook, you should take the trouble to eat.

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

Mexican food is one of the best culinary experiences that people can have.

The receipts of cookery are swelled to a volume; but a good stomach excels them all.

The soufflé is considered the prima donna of the culinary world. The timbale is her more even-tempered relative. On closer acquaintance, both become quite tractable and are great glamorizers for leftover foods.

On spinach: I dislike it, and am happy to dislike it because if I liked it I would eat it, and I cannot stand it.

Who riseth from a feast With that keen appetite that he sits down?

Drunkenness is deplorably destructive, but her demurer sister Gluttony destroys a hundred to her one.

Isn't there any other part of the matzo you can eat?

Clam chowder is one of those subjects, like politics or religion, that can never be discussed lightly. Bring it up even incidentally, and all the innumerable factions of the clam bake regions raise their heads and begin to yammer.

Until I discovered cooking, I was never really interested in anything.

I come from a musical family as well as a culinary family.

It is contrary to the will of God to eat delicate food hastily.

Ethnic, cultural, artistic and culinary diversity. LA...a feast for the senses.

Appetite, a universal wolf.

I never met a Cab I didn't like.

Each city has its own culinary landscape.

Seafood on the grill can be intimidating if you don't know what you are doing. It's really quite easy

I like to cook. I would probably go to culinary school in France if I had time.

Luncheon: as much food as one's hand can hold.

The refectory is a cenacle in which the taking of food is transfigured almost into a sacrament.

This has got to be the most expensive food ever laminated.

Food doesn't exist, but can only be invented. And reinvented.

When I started to write culinary mysteries, I did it because nobody was doing it anymore.