Culinary Quotes - Page 18

• The goose we retained until this morning, when there were signs that, in spite of the slight frost, it would be well that it should be eaten without delay. Its finder has carried it off therefore to fulfil the ultimate destiny of a goose.

  Arthur Conan Doyle

  Morning, Food, Destiny

  Arthur Conan Doyle (2015). “The Adventures of Sherlock Holmes”, p.110, Zillmann Publishing

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• Having been to culinary school, the single greatest asset I learned there was how to cut and chop properly. It's an investment of money that will save you hours of time down the road, and hopefully some cut fingers.

  Daphne Oz

  School, Cutting, Investment

  "Daphne Oz’s cookbook aims for weekend cooking on weekdays". Interview with Lynn Elber, bigstory.ap.org. September 23, 2016.

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• The soup, thin and dark and utterly savorless, tasted as if it had been drained out of the umbrella stand.

  Margaret Halsey

  Food, Dark, Cooking

  Margaret Halsey (1938). “With Malice Toward Some”

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• The worst drug of today is not smack or pot - it's refined sugar.

  George Hamilton

  Food, Drug, Cooking

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• They put arsenic in his meat And stared aghast to watch him eat; They poured strychnine in his cup And shook to see him drink it up.

  A. E. Housman

  Food, Cooking, Meat

  A. E. Housman (2012). “A Shropshire Lad”, p.43, Courier Corporation

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• Wine from long habit has become an indispensable for my health

  Thomas Jefferson

  Food, Wine, Long

  Thomas Jefferson, J. Jefferson Looney (2004). “The Papers of Thomas Jefferson, Retirement Series, Volume 9: 1 September 1815 to 30 April 1816”, p.263, Princeton University Press

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• People also respected my culinary acumen and my intelligence, and that was their whole thing. They flew me over, and it was this immersive experience.

  Adam Richman

  People, Acumen, Flew

  Source: www.avclub.com

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• I fell in love with food because of my mother. So, I will definitely be sharing and expanding more recipes from my culture (as well as many other cultures), and will be sharing recipes that I have experienced from my whole culinary life.

  Wolfgang Puck

  Mother, Other Cultures, Recipes

  "An Interview With Master Chef, Wolfgang Puck". Interview with David Murphy, foodnservice.com. January 29, 2016.

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• I'd say that my identity is really a culinary identity, so the way I relate to my national heritage is through its cuisine.

  Princess Tatiana of Greece and Denmark

  Identity, Heritage, Way

  Source: www.marieclaire.com

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• At 15, I had to choose a vocational school, and I was delighted, of course, to go to culinary school. But learning the basics was not as exciting as being the chef I am today.

  Eric Ripert

  School, Today, Chef

  Source: www.harpersbazaar.com

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• In that chocolate side of town, in my blessed city of Sacramento, California - that was beginning of my death shudders, that's why Kierkegaard and Kafka began to make sense to me when I was very, very young - that radical sense fragility of life and inevitability of death; those trucks coming, if the truck came at a same time I was on the bridge, I was in the creek -my body would be the culinary delight of terrestrial worms.

  Cornel West

  Blessed, California, Inevitability Of Death

  "Cornel West, 'Living And Loving Out Loud'". "Talk of the Nation" with Neal Conan, www.npr.org. October 29, 2009.

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• I want order and taste. A well displayed meal is enhanced one hundred per cent in my eyes.

  Marie-Antoine Careme

  Food, Eye, Order

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• At Babbo, each dish grew out of a conversation, trying to put something forth that was new and different. It was a combination of culinary adventurism and the dining-room experience with respect for the classic but with an eye toward innovation. And it was about eating locally, whether produce or fish or meat.

  Joe Bastianich

  Eye, Innovation, Trying

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• I thought tamarinds were made to eat, but that was probably not the idea. I ate several, and it seemed to me that they were rather sour that year. They pursed up my lips, till they resembled the stem-end of a tomato, and I had to take my sustenance through a quill for twenty-four hours. They sharpened my teeth till I could have shaved with them, and gave them a 'wire edge' that I was afraid would stay; but a citizen said 'no, it will come off when the enamel does' - which was comforting, at any rate. I found, afterward, that only strangers eat tamarinds - but they only eat them once.

  Mark Twain

  Years, Ideas, Comforting

  Zane Grey, Max Brand, Owen Wister, James Fenimore Cooper, B. M. Bower (2017). “60 WESTERNS: Cowboy Adventures, Yukon & Oregon Trail Tales, Famous Outlaws, Gold Rush Adventures & much more: Riders of the Purple Sage, The Night Horseman, The Last of the Mohicans, Rimrock Trail, The Hidden Children, The Law of the Land, Heart of the West, A Texas Cow-Boy, The Prairie…”, p.4057, e-artnow

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• In taking soup, it is necessary to avoid lifting too much in the spoon, or filling the mouth so full as almost to stop the breath.

  Jean-Baptiste de La Salle

  Food, Cooking, Spoons

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• Stephanie Izard. She is extremely talented but super-humble at the same time. And she was the first female Top Chef. I remember cheering her on when she competed. At that time I just started in my culinary career. Watching her cook was very inspiring.

  Shirley Chung

  Cheer, Humble, Careers

  Source: www.sheknows.com

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

  Karla Souza

  People, Mexican, Mexican Food

  Source: www.sheknows.com

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• Each city has its own culinary landscape.

  Padma Lakshmi

  Cities, Landscape

  "'Tangy, Tart, Hot & Sweet': Padma's Passport to Flavors". Interview With Brad Thomas Parsons, www.amazonbookreview.com. November 27, 2007.

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

  Louis Kronenberger

  Food, Rose, Cooking

  Louis Kronenberger (1970). “The Cutting Edge”

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

  Jessica Alba

  School, France, Cooks

  "Hollywood Honey". www.cosmopolitan.com. October 26, 2005.

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• I love fruit, when it is expensive.

  Arthur Wing Pinero

  Food, Cooking, Fruit

  Arthur Wing Pinero (2007). “The Second Mrs. Tanqueray”, p.77, Broadview Press

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• I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'

  Henny Youngman

  Funny, Food, Humor

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• Never eat Chinese food in Oklahoma.

  Bryan Q. Miller

  Food, Oklahoma, Cooking

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• It's born of sheer laziness. My signature dishes are salads, hamburgers and popcorn. That's not the kind of stuff that gets you an entry in the distinguished book of culinary records. Being known for great soufflé is one thing but a good hamburger? What would they say? "Yeah, he really knew how to put the cheese on."

  Paul Newman

  Book, Popcorn, Records

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• Some of the greatest chefs in the world aren't classically trained. Thomas Keller - probably the greatest American chef ever to walk the earth - never went to culinary school. You know?

  Michael Symon

  School, World, Earth

  Source: www.esquire.com

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