Cooking Quotes - Page 28

• How about slipping out of those wet things and into a dry Martini?

  Noel Coward

  Food, Dry, Slipping

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• Home-made bread rubbed with garlic and sprinkled with olive oil, shared-with a flask of wine-between working people, can be more convivial than any feast.

  Patience Gray

  Food, Home, Wine

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• Goat cheese... produced a bizarre eating era when sensible people insisted that this miserable cheese produced by these miserable creatures reared on miserable hardscrabble earth was actually superior to the magnificent creamy cheeses of the noblest dairy animals bred in the richest green valleys of the earth.

  Russell Baker

  Food, Animal, People

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• Given the clientele, the restaurants on Capri might resemble those fancy Northern Italian places on the East Side of Manhattan where the captain has taken bilingual sneering lessons from the maitre d' at the French joint down the street and the waiter, whose father was born in Palermo, would deny under torture that tomato sauce has ever touched his lips.

  Calvin Trillin

  Father, Taken, Food

  Calvin Trillin (1984). “Third Helpings”, Viking Press

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• Give us this day our daily taste. Restore to us soups that spoons will not sink in and sauces which are never the same twice. Raise up among us stews with more gravy than we have bread to blot it with... Give us pasta with a hundred fillings.

  Robert Farrar Capon

  Food, Giving, Spoons

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• From my table inside I watch the glamorous women outside who are lunching on Spa Cobb salads without blue cheese or dressing. The man with the bread basket wanders from table to table, lonesome as a cloud. When he comes to me his basket is full and perfectly arranged. He gives me a smile of sincere pleasure when I tell him I will take both the sourdough roll and the cheese stick.

  Ann Patchett

  Food, Men, Clouds

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• He describes it as a large apartment, with a red brick floor and a capacious chimney; the ceiling garnished with hams, sides of bacon, and ropes of onions.

  Charles Dickens

  Food, Ceilings, Rope

  Charles Dickens (1870). “The Posthumous Papers of the Pickwick Club”, p.41

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• He walked out of the hospital into the sun, into open air for the first time in months, out of the green-lit rooms that lay like glass in his mind. He stood there breathing everything in, the hurry of everyone. First, he thought, I need shoes with rubber on the bottom. I need gelato.

  Michael Ondaatje

  Food, Glasses, Air

  Michael Ondaatje (2011). “The English Patient”, p.27, Vintage

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• He receives comfort like cold porridge.

  William Shakespeare

  Food, Comfort, Cold

  'The Tempest' (1611) act 2, sc. 1, l. 10

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• He added that a Frenchman in the train had given him a great sandwich that so stank of garlic that he had been inclined to throw it at the fellow's head.

  Ford Madox Ford

  Food, Sandwiches, Garlic

  Ford Madox Ford (1971). “The Bodley Head Ford Madox Ford: Memories and impressions”

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• HASH: There is no definition for this word - nobody knows what hash is.

  Ambrose Bierce

  Food, Definitions, Culinary

  Ambrose Bierce (1958). “The Devil's Dictionary: A Selection of the Bitter Definitions of Ambrose Bierce”, p.70, Prabhat Prakashan

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• Hunger finds no fault with the cookery.

  Henry George Bohn

  Food, Faults, Hunger

  Henry George Bohn, John Ray (1893). “A Hand-book of Proverbs: Comprising Ray's Collection of English Proverbs, with His Additions from Foreign Languages”

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

  Herman Melville

  Food, Ideas, Apples

  Herman Melville (1892). “Moby Dick”, p.86

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• Here is a kitchen improvement, in return for Peacock. For roasting or basting a chicken, render down your fat or butter with cider: about a third cider. Let it come together slowly, till the smell of cider and the smell of fat are as one. This will enliven even a frozen chicken.

  Sylvia Townsend Warner

  Food, Smell, Kitchen

  Sylvia Townsend Warner, David Garnett, Richard Garnett (1994). “Sylvia and David: the Townsend Warner/Garnett letters”, Sinclair-Stevenson Ltd

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• Ham's substantial, ham is fat. Ham is firm and sound. Ham's what God was getting at When He made pigs so round.

  Roy Blount, Jr.

  Food, Pigs, Sound

  Roy Blount, Jr. (2016). “Save Room for Pie: Food Songs and Chewy Ruminations”, p.86, Macmillan

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• FRYING-PAN, n. One part of the penal apparatus employed in that punitive institution, a woman's kitchen. The frying-pan was invented by Calvin, and by him used in cooking span-long infants that had died without baptism; and observing one day the horrible torment of a tramp who had incautiously pulled a fried babe from the waste-dump and devoured it, it occurred to the great divine to rob death of its terrors by introducing the frying-pan into every household in Geneva. Thence it spread to all corners of the world, and has been of invaluable assistance in the propagation of his sombre faith.

  Ambrose Bierce

  Long, Baptism, Kitchen

  Ambrose Bierce (2001). “The Unabridged Devil's Dictionary”, p.91, University of Georgia Press

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• I come from food the way some people come from money. Food was the medium I grew up in, what we talked about, what shaped our days.

  Elizabeth McCracken

  Food, People, Way

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• I do not think anything serious should be done after dinner, as nothing should be before breakfast.

  George Saintsbury

  Food, Thinking, Done

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• I devoured hot-dogs in Baltimore 'way back in 1886, and they were then very far from newfangled...They contained precisely the same rubber, indigestible pseudo-sausages that millions of Americans now eat, and they leaked the same flabby, puerile mustard. Their single point of difference lay in the fact that their covers were honest German Wecke made of wheat-flour baked to crispiness, and not the soggy rolls prevailing today, of ground acorns, plaster-of-Paris, flecks of bath-sponge, and atmospheric air all compact.

  H. L. Mencken

  Dog, Food, Differences

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• I am utterly against those confused Olios, into which men put almost all kinds of meats and Roots.

  John Evelyn

  Confused, Food, Men

  John Evelyn (1997). “John Evelyn, Cook: The Manuscript Receipt Book of John Evelyn”, Prospect Books (UK)

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

  Red Skelton

  Food, Limits, Culinary

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• I had rather munch a crust of brown bread and an onion in a corner, without any more ado, or ceremony, than feed upon turkey at another man's table.

  Miguel de Cervantes

  Food, Men, Turkeys

  Miguel de Cervantes Saavedra (1848). “Don Quixote”, p.30

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• I forget the name of the place; I forget the name of the girl; but the wine was Chambertin.

  Hilaire Belloc

  Girl, Food, Wine

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• I always ask at once, 'Do you drink?' and if she says 'No,' I bow politely and say I am sorry but I fear she will not suit. All good cooks drink.

  James Whistler

  Sorry, Food, Bows

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• Huge lemons, cut in slices, would sink like setting suns into the dusky sea, softly illuminating it with their radiating membranes, and its clear, smooth surface aquiver from the rising bitter essence.

  Rainer Maria Rilke

  Food, Cutting, Sea

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