Food Quotes - Page 32

When in doubt, ingest carbs.

American Danish can be doughy, heavy, sticky, tasting of prunes and is usually wrapped in cellophane. Danish Danish is light, crisp, buttery and often tastes of marzipan or raisins; it is seldom wrapped in anything but loving care.

Nothing is more useful than wine for strengthening the body and also more detrimental to our pleasure if moderation be lacking.

I like to serve chocolate cake, because it doesn't show the dirt.

I definitely love kimchi. The biggest influence that eating so much Korean food growing up had on me was that I have no limit for spiciness. The hotter the better.

All I ask of food is that it doesn't harm me.

I know the look of an apple that is roasting and sizzling on the hearth on a winter's evening, and I know the comfort that comes of eating it hot, along with some sugar and a drench of cream... I know how the nuts taken in conjunction with winter apples, cider, and doughnuts, make old people's tales and old jokes sound fresh and crisp and enchanting.

There are people who strictly deprive themselves of each and every eatable, drinkable, and smokable which has in any way acquired a shady reputation. They pay this price for health. And health is all they get for it. How strange it is. It is like paying out your whole fortune for a cow that has gone dry.

A gourmet knows that the best part is not always the expensive part, and he will find that part, and then he will share it. A gourmet should want to share.

The egg creams of Avenue A in New York and the root beer float....are among the high points of American gastronomic inventiveness.

In America, I would say New York and New Orleans are the two most interesting food towns. In New Orleans, they don't have a bad deli. There's no mediocrity accepted.

When from a long distant past nothing subsists after the things are broken and scattered, the smell and taste of things remain.

Soup of the evening, beautiful Soup!

We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow.

I'm into mellow dates with really good food.

A cookbook is only as good as its poorest recipe.

Breaking a glass in the northwest is rather like belching in Arabia, for it appears to be done as a mark of appreciation or elation.

The first zucchini I ever saw I killed it with a hoe.

History celebrates the battlefields whereon we meet our death, but scorns to speak of the plowed fields whereby we thrive. It knows the names of the king's bastards but cannot tell us the origin of wheat. This is the way of human folly.

Shape is a good part of the fig's delight.

Grilling, broiling, barbecuing - whatever you want to call it - is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.

You ask me how, with so much study, I manage to retene my health. Morpheus is my last companion; without 8 or 9 hours of him yr correspondent is not worth one scavenger's peruke. My practices did at ye first hurt my stomach, but now I eat heartily enou' as y' will see when I come down beside you.

Hell is an idea first born on an undigested apple dumpling.

You needn't tell me that a man who doesn't love oysters and asparagus and good wines has got a soul, or a stomach either. He's simply got the instinct for being unhappy highly developed.

For much of the female half of the world, food is the first signal of our inferiority. It lets us know that our own families may consider female bodies to be less deserving, less needy, less valuable.