Culinary Quotes - Page 24

• The receipts of cookery are swelled to a volume; but a good stomach excels them all.

  William Penn

  Food, Cooking, Volume

  William Penn (1782). “The Select Works of William Penn: In Five Volumes. ...”, p.127

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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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• This has got to be the most expensive food ever laminated.

  Marian Burros

  Food, Cooking, Expensive

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• This stuff tastes awful; I could have made a fortune selling it in my health-food store.

  Woody Allen

  Stuff, Awful, Taste

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• This [the movie Babe] is the way Americans want to think of pigs. Real-life 'Babes' see no sun in their limited lives, with no hay to lie on, no mud to roll in. The sows live in tiny cages, so narrow they can't even turn around. They live over metal grates, and their waste is pushed through slats beneath them and flushed into huge pits.

  Morley Safer

  Real, Lying, Food

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• Tis not her coldness, father, That chills my labouring breast; It's that confounded cucumber I've ate and can't digest.

  Richard Harris Barham

  Father, Food, Cooking

  Richard Harris Barham (1847). “The Ingoldsby Legends Or Mirth and Marvels”, p.357

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• Miss Child is never bashful with butter.

  Phil Donahue

  Children, Food, Missing

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• Almost every person has something secret he likes to eat.

  M. F. K. Fisher

  Food, Cooking, Secret

  Joan Reardon, M.F.K. Fisher (2014). “The Art of Eating”, p.61, Houghton Mifflin Harcourt

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• Between the ages of twenty and fifty, John Doe spends some twenty thousand hours chewing and swallowing food, more than eight hundred days and nights of steady eating. The mere contemplation of this fact is upsetting enough.

  M. F. K. Fisher

  Food, Night, Eight

  Joan Reardon, M.F.K. Fisher (2014). “The Art of Eating”, p.43, Houghton Mifflin Harcourt

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• Central heating, French rubber goods and cookbooks are three amazing proofs of man's ingenuity in transforming necessity into art, and, of these, cookbooks are perhaps most lastingly delightful.

  M. F. K. Fisher

  Art, Food, Men

  Joan Reardon, M.F.K. Fisher (2014). “The Art of Eating”, p.52, Houghton Mifflin Harcourt

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• Cheese has always been a food that both sophisticated and simple humans love.

  M. F. K. Fisher

  Food, Simple, Cooking

  Joan Reardon, M.F.K. Fisher (2014). “The Art of Eating”, p.375, Houghton Mifflin Harcourt

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• No matter how thin you slice it it's still baloney.

  Rube Goldberg

  Food, Cooking, Matter

  "The New York Comics And Picture-story Symposium: Jennifer George And Charles Kochman", therumpus.net. March 4, 2014.

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• I eat merely to put food out of my mind.

  N. F. Simpson

  Food, Cooking, Mind

  N. F. Simpson (2013). “N. F. Simpson: Collected Plays: A Resounding Tinkle; The Hole; Gladly Otherwise; One Way Pendulum; The Cresta Run; Was He Anyone?; If So, Then Yes”, p.87, Faber & Faber

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• The fact is that it takes more than ingredients and technique to cook a good meal. A good cook puts something of himself into the preparation - he cooks with enjoyment, anticipation, spontaneity, and he is willing to experiment.

  Pearl Bailey

  Cooking, Preparation, Ingredients

  Pearl Bailey (1973). “Pearl's Kitchen: An Extraordinary Cookbook”, Harcourt

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• NECTAR, n. A drink served at banquets of the Olympian deities. The secret of its preparation is lost, but the modern Kentuckians believe that they come pretty near to a knowledge of its chief ingredient.

  Ambrose Bierce

  Believe, Preparation, Secret

  Ambrose Bierce (2012). “The Devil's Dictionary”, p.84, Courier Corporation

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• Cooking is one of the oldest arts and one which has rendered us the most important service in civic life.

  Jean Anthelme Brillat-Savarin

  Art, Food, Cooking

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• In the hands of an able cook, fish can become an inexhaustible source of perpetual delight.

  Jean Anthelme Brillat-Savarin

  Food, Hands, Cooking

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• Poultry is for the cook what canvas is for a painter, or the cap of Fortunatus for a conjurer.

  Jean Anthelme Brillat-Savarin

  Inspirational, Food, Cooking

  "The Physiology of Taste: or Meditations on Transcendental Gastronomy".

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• The kitchen, reasonably enough, was the scene of my first gastronomic adventure. I was on all fours. I crawled into the vegetable bin, settled on a giant onion and ate it, skin and all. It must have marked me for life, for I have never ceased to love the hearty flavor of raw onions.

  James Beard

  Food, Heart, Adventure

  James Beard (2015). “Delights and Prejudices”, p.8, Open Road Media

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• The savor of the water mint rejoiceth the heart of men.

  John Gerard

  Food, Heart, Men

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• Wine, one of the noblest cordials in nature.

  John Wesley

  Food, Wine, Cooking

  John Wesley (1827). “The Works of the Rev. John Wesley: The twelfth, thirteenth, fourteenth, fifteenth, sixteenth, seventeenth, and part of the eighteenth, numbers of his journal”, p.332

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• It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute the progressive cooking we do at Alinea.

  Grant Achatz

  Understanding, Cooking, Sound

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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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• 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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• 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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