Food Quotes - Page 27

If this is coffee, please bring me some tea; but if this is tea, please bring me some coffee.

England and all civilised nations stand in deadly peril of not having enough to eat. As mouths multiply, food resources dwindle. Land is a limited quantity, and the land that will grow wheat is absolutely dependent on difficult and capricious natural phenomena... I hope to point a way out of the colossal dilemma. It is the chemist who must come to the rescue of the threatened communities. It is through the laboratory that starvation may ultimately be turned into plenty... The fixation of atmospheric nitrogen is one of the great discoveries, awaiting the genius of chemists.

[P]opulation, when unchecked, goes on doubling itself every twenty-five years, or increases in a geometrical ratio. ... [T]he means of subsistence, under circumstances the most favorable to human industry, could not possibly be made to increase faster than in an arithmetical ratio.

Crackers, toasted or hard bread may be added a short time before the soup is wanted; but do not put in those libels on civilized cookery, called DUMPLINGS! One might about as well eat, with the hope of digesting, a brick from the ruins of Babylon, as one of the hard, heavy masses of boiled dough which usually pass under this name.

Carob is a brown powder made from the pulverized fruit of a Mediterranean evergreen. Some consider carob an adequate substitute for chocolate because it has some similar nutrients (calcium, phosphorus), and because it can. when combined with vegetable fat and sugar, be made to approximate the colour and consistency of chocolate. Of course, the same arguments can as persuasively be made in favour of dirt.

The feeling of friendship is like that of being comfortably filled with roast beef; love, like being enlivened with champagne.

I am a hardened and shameless tea drinker, who has, for twenty years, diluted his meals with only the infusion of this fascinating plant; whose kettle has scarcely time to cool; who with tea amuses the evening, with tea solaces the midnight, and, with tea, welcomes the morning.

Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite.

I know my limit. I just keep passing out before I reach it.

Miss Child is never bashful with butter.

Not everyone can become a great artist; but a great artist *can* come from *anywhere*.

I don't eat friggin' lobster or anything like that. Because they're alive when you kill it.

There's no sauce in the world like hunger.

Since we have a good loaf, let us not look for cheesecakes.

In France, cooking is a serious art form and a national sport.

Cooking is one failure after another, and that's how you finally learn.

What moistens the lip and what brightens the eye? What calls back the past like the rich pumpkin pie?

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.

You first parents of the human race...who ruined yourself for an apple, what might you have done for a truffled turkey?

An orange on the table, your dress on the rug, and you in my bed, sweet present of the present, cool of night, warmth of my life.

The first law of dietetics seems to be: if it tastes good, it's bad for you.

How simple life is. We buy a fish. We are fed. We sit close to each other, we talk and then we go to bed.

No dish changes quite so much from season to season as soup. Summer's soups come chilled, in pastel colors strewn with herbs. If hot they are sheer insubstantial broths afloat with seafood. In winter they turn steaming and thick to serve with slabs of rustic, crusty bread.

In the orchestra of a great kitchen, the sauce chef is a soloist.

Serve the dinner backward, do anything - but for goodness sake, do something weird.