Cooking Quotes - Page 11

• 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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• 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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• 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 receives comfort like cold porridge.

  William Shakespeare

  Food, Comfort, Cold

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

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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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• 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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• Here is a rural fellow that will not be denied your Highness' presence: he brings you figs.

  William Shakespeare

  Food, Culinary, Figs

  William Shakespeare (1868). “The Works of William Shakspeare. Life, Glossary, &c. Reprinted from the Original Edition, and Compared with All Recent Commentators”, p.531

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• History celebrates the battlefields whereon we meet our death, but scorns to speak of the plowed fields whereby we thrive. It knows the names of the king's bastards but cannot tell us the origin of wheat. This is the way of human folly.

  Jean-Henri Fabre

  Kings, Food, Names

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

  Noel Coward

  Food, Dry, Slipping

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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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• 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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• 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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• I am the emperor of Germany, but you are the emperor of chefs.

  Wilhelm II

  Food, Germany, Chef

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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 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 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 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 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 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 hate with a bitter hatred the names of lentils haricots - those pretentious cheats of the appetite, those tabulated humbugs, those certified aridites calling themselves human food!

  George Gissing

  Hate, Food, Names

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• I have always maintained that there is nothing wrong with nursery food now that we are grown up and can have a glass of wine with it.

  Elizabeth Ray

  Food, Wine, Glasses

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• I know a good woman who thinks that her son lost his life because he took to drinking water only.

  Henry David Thoreau

  Drinking, Food, Son

  Henry David Thoreau (2004). “Walden: 150th Anniversary Illustrated Edition of the American Classic”, p.58, Houghton Mifflin Harcourt

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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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