Culinary Quotes - Page 38

• The world is made of sugar and dirt.

  Alfred Doblin

  Food, Cooking, World

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• When you think about a barbecue, most people think of slabs of ribs, but you don't need to do that in today's culinary barbecue world. Short ribs, barbecue chicken, skewered shrimp, vegetable kebabs, lobster mac and cheese with or without the lobster, and a donut bread pudding for dessert that's absolutely amazing. These are things that are safe whether you're a novice or a professional. Be creative and stay within your culinary pantheon.

  G. Garvin

  Thinking, Vegetables, Bread Pudding

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• ... the agent provocateur of a good dinner.

  Marie-Antoine Careme

  Food, Cooking, Agents

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• EAT, v.i. To perform successively (and successfully) the functions of mastication, humectation, and deglutition. 'I was in the drawing-room, enjoying my dinner,' said Brillat-Savarin, beginning an anecdote. 'What!' interrupted Rochebriant; 'eating dinner in a drawing-room?' 'I must beg you to observe, monsieur,' explained the great gastronome, 'that I did not say I was eating my dinner, but enjoying it. I had dined an hour before.'

  Ambrose Bierce

  Food, Drawing, Cooking

  Ambrose Bierce (2013). “Delphi Complete Works of Ambrose Bierce (Illustrated)”, p.2387, Delphi Classics

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• Good cookery is not an extravagance but an economy, and many a tasty dish is made by our Continental friends out of materials which would be discarded indignantly by the poorest tramp in Whitechapel.

  William Booth

  Food, Cooking, Would Be

  William Booth (2014). “In Darkest England and the Way Out”, p.135, Cambridge University Press

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• Having examined three thousand haiku poems - two persimmons.

  Masaoka Shiki

  Food, Two, Cooking

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• If pale beans bubble for you in a red earthenware pot, you can often decline the dinners of sumptuous hosts.

  Martial

  Food, Cooking, Dinner

  Martial (2014). “Delphi Complete Works of Martial (Illustrated)”, Delphi Classics

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• It is well known among physicians that the best of the nourishing foods is the one that the Moslem religion forbids, i.e., Wine. It contains much good and light nourishment. It is rapidly digested and helps to digest other foods.

  Maimonides

  Food, Wine, Light

  Moses Maimonides (2014). “The Preservation of Youth: Essays on Health”, p.12, Open Road Media

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• 'It is very small for its age,' said Gnathaena.

  Athenaeus

  Food, Cooking, Age

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• You take romance - I'll take Jell-O.

  Ella Fitzgerald

  Food, Romance, Cooking

  Song: A Fine Romance, Album: Ella and Louis Again

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• 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.

  James Beard

  Art, Food, Sacrifice

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• Cookery is become an art, a noble science; cooks are gentlemen.

  Robert A. Burton

  Art, Food, Science

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• How can people say they don't eat eggplant when God loves the color and the French love the name? I don't under'stand.

  Jeff Smith

  Food, Godly, Eggplant

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• Most seafoods should be simply threatened with heat and then celebrated with joy.

  Jeff Smith

  Joy, Cooking, Heat

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• You can travel fifty thousand miles in America without once tasting a piece of good bread.

  Henry Miller

  Food, America, Cooking

  Henry Miller (1959). “The Intimate Henry Miller”

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• I dont think a really good pie can be made without a dozen or so children peeking over your shoulder as you stoop to look in at it every little while.

  John Gould

  Children, Food, Thinking

  John Gould (2015). “The House That Jacob Built”, p.124, Down East Books

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• I am still convinced that a good, simple, homemade cookie is preferable to all the store-bought cookies one can find.

  James Beard

  Food, Simple, Cooking

  James Beard (2015). “The New James Beard”, p.533, Open Road Media

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• I've long said that if I were about to be executed and were given a choice of my last meal, it would be bacon and eggs. There are few sights that appeal to me more than the streaks of lean and fat in a good side of bacon, or the lovely round of pinkish meat framed in delicate white fat that is Canadian bacon. Nothing is quite as intoxicating as the smell of bacon frying in the morning, save perhaps the smell of coffee brewing.

  James Beard

  Morning, Coffee, Food

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• Nothing spoils lunch any quicker than a rogue meatball rampaging through your spaghetti.

  Jim Davis

  Food, Lunch, Cooking

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• I went to this restaurant last night that was set up like a big buffet in the shape of an Ouija board. You'd think about what kind of food you want, and the table would move across the floor to it.

  Steven Wright

  Kindness, Food, Moving

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• Animal crackers, and cocoa to drink That is the finest of suppers, I think When I'm grown up and can have what I please, I think I shall always insist upon these.

  Christopher Morley

  Food, Animal, Thinking

  Christopher Morley (2007). “Chimneysmoke”, p.52, Wildside Press LLC

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

  John Gould

  Food, Zucchini, Hoe

  John Gould (1963). “Monstrous Depravity: A Jeremiad and a Lamentation [about Things to Eat]”

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• Omit and substitute! That's how recipes should be written. Please don't ever get so hung up on published recipes that you forget that you can omit and substitute.

  Jeff Smith

  Food, Cooking, Recipes

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• Man is a carnivorous production, And must have meals, at least one meal a day; He cannot live, like woodcocks, upon suction, But, like the shark and tiger, must have prey; Although his anatomical construction Bears vegetables, in a grumbling way, Your laboring people think beyond all question, Beef, veal, and mutton better for digestion.

  Lord Byron

  Food, Men, Thinking

  Lord Byron (2017). “Don Juan”, p.102, BookRix

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• According to the Spanish proverb, four persons are wanted to make a good salad: a spendthrift for oil, a miser for vinegar, a counsellor for salt and a madman to stir it all up.

  John Gerard

  Food, Oil, Cooking

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