Cooking Quotes - Page 17

• 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.

  Florence Fabricant

  Summer, Food, Winter

  21 Copy quote

• No matter what kind of diet you are on, you can usually eat as much as you want of anything you don't like.

  Walter Slezak

  Food, Want, Matter

  4 Copy quote

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

  Pliny the Elder

  Food, Wine, Body

  16 Copy quote

• Oh thrice and four times happy... those who plant cabbages.

  Francois Rabelais

  Food, Four, Cabbage

  5 Copy quote

• 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.

  Gustave Flaubert

  Food, Culinary, Spinach

  8 Copy quote

• One of these nuts is a meal for a man, both meat and drink.

  Marco Polo

  Food, Men, Nuts

  Marco Polo, Ronald Latham (2007). “The Customs of the Kingdoms of India”, Penguin Group USA

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• Only when a chef changed the way you saw the world, through cooking, did food truly become art, and that was rare indeed.

  Michael Ruhlman

  Art, Food, World

  6 Copy quote

• Talking of Pleasure, this moment I was writing with one hand, and with the other holding to my Mouth a Nectarine - how good how fine. It went down all pulpy, slushy, oozy, all its delicious embonpoint melted down my throat like a large, beatified Strawberry.

  John Keats

  Food, Writing, Hands

  John Keats (1820). “The Complete Works of John Keats”, p.96

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• PORTUGUESE, n.pl. A species of geese indigenous to Portugal. They are mostly without feathers and imperfectly edible, even when stuffed with garlic.

  Ambrose Bierce

  Food, Portugal, Garlic

  Ambrose Bierce (2001). “The Unabridged Devil's Dictionary”, p.185, University of Georgia Press

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• RAREBIT n. A Welsh rabbit, in the speech of the humorless, who point out that it is not a rabbit. To whom it may be solemnly explained that the comestible known as toad-in-a-hole is really not a toad, and that riz-de-veau à la financière is not the smile of a calf prepared after the recipe of a she banker.

  Ambrose Bierce

  Food, Bankers, Rabbits

  4 Copy quote

• Lentils are friendly - the Miss Congeniality of the bean world.

  Laurie Colwin

  Food, Missing, Friendly

  26 Copy quote

• Rhubarb: essence of stomach ache.

  Ambrose Bierce

  Food, Essence, Culinary

  4 Copy quote

• She ate so many clams that her stomach rose and fell with the tide.

  Louis Kronenberger

  Food, Rose, Tides

  Louis Kronenberger (1970). “The Cutting Edge”

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• She knows no difference 'twixt head and privities who devours immense oysters at midnight.

  Juvenal

  Food, Oysters, Differences

  15 Copy quote

• Shiatsu, deep-tissue or maybe even Rolfing: Which manner of pummeling becomes a cephalopod most?

  Frank Bruni

  Food, Tissues, Culinary

  4 Copy quote

• Some guy invented Vitamin A out of a carrot. I'll bet he can't invent a good meal out of one.

  Will Rogers

  Food, Guy, Meals

  4 Copy quote

• Sometimes the table was graced with immense apple-pies, or saucers full of preserved peaches and pears; but it was always sure to boast an enormous dish of balls of sweetened dough, fried in hog's fat, and called doughnuts, or olykoeks - a delicious kind of cake, at present scarce known in this city, except in genuine Dutch families.

  Washington Irving

  Food, Apples, Pie

  Washington Irving (1854). “The Works”

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• TABLE D'HOTE, n. A caterer's thrifty concession to the universal passion for irresponsibility.

  Ambrose Bierce

  Food, Passion, Tables

  Ambrose Bierce (2001). “The Unabridged Devil's Dictionary”, p.223, University of Georgia Press

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• Take advantage of the gracious condescension of the elegant calf's kidney, multiply its metamorphoses: you can without giving it any offence, call it the chameleon of cuisine.

  Emmanuel des Essarts

  Food, Giving, Kidneys

  7 Copy quote

• The benevolence of wrapping the partridge in a vine leaf brings out its quality, just as the barrel of Diogenes brought forth the qualities of the great thinker.

  Emmanuel des Essarts

  Food, Quality, Vines

  4 Copy quote

• The best thing about liver is how virtuous it makes you feel after you've eaten some.

  Bruce Jay Friedman

  Food, Culinary, Virtuous

  Bruce Jay Friedman (1978). “The Lonely Guy: And, The Slightly Older Guy”, p.33, Grove Press

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• The camembert with its venison scent defeats the Marolles and Limbourg dull smells; It spreads its exhalation, smothering the other scents under its surprising breath abundance.

  Emile Zola

  Food, Smell, Scent

  5 Copy quote

• The codfish is a staple food For which I'm seldom in the mood. This fish is such an utter loss That people eat it with egg sauce.

  Ogden Nash

  Food, Loss, Eggs

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• The English will agree with me that there are plenty of good things for the table in America; but the old proverb says: 'God sends meat and the devil sends cooks.'

  Frederick Marryat

  Food, America, Devil

  Frederick Marryat (1839). “A Diary in America: With Remarks on Its Institutions”

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• The first of all considerations is that our meals shall be fun as well as fuel.

  Andre Simon

  Fun, Food, Meals

  4 Copy quote