Cooking Quotes - Page 26

• But beef is rare within these oxless isles; Goat's flesh there is, no doubt, and kid, and mutton; And, when a holiday upon them smiles, A joint upon their barbarous spits they put on.

  Lord Byron

  Food, Kids, Holiday

  Lord Byron (2015). “Don Juan”, p.71, Sheba Blake Publishing

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• Eating takes a special talent. Some people are much better at it than others. In that way, it is like sex, and as with sex, it's more fun with someone who really likes it. I can't imagine having a lasting friendship with anyone who is not interested in food.

  Alan King

  Sex, Fun, Food

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• Hell is probably quite similar to most Paris bistros ... a bit overheated, somewhat too crowded, and a little too noisy for my tastes. The waiters will surely treat you rudely and the cashiers will always add a few extra francs to your bill but ... and this is the important part ... the food will be marvelous.

  Henry Miller

  Food, Paris, Important

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• How simple life is. We buy a fish. We are fed. We sit close to each other, we talk and then we go to bed.

  Gary Johnson

  Food, Simple, Bed

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• I always plan dinner first thing in the morning. That's the only way I can get through the day, having a specific meal to look forward to at night.

  Alan King

  Morning, Food, Night

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• I don't go for the nouvelle approach - serving a rabbit rump with coffee extract sauce and a slice of kiwi fruit.

  Jeff Smith

  Coffee, Food, Rabbits

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• I prefer the Chinese method of eating.... You can do anything at the table except arm wrestle.

  Jeff Smith

  Food, Chinese, Tables

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• If a body could just find oot the exac' proper proportion and quantity that ought to be drunk every day, and keep to that, I verily trow that he might leeve for ever, without dying at a', and that doctors and kirkyards would og oot o' fashion.

  James Hogg

  Fashion, Food, Doctors

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• It is an oldish question, but not perhaps a very interesting one, whether cooking is an art or not.

  Robert Hughes

  Art, Food, Interesting

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• Looks can be deceiving; it's eating that's believing.

  James Thurber

  Believe, Food, Looks

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• Please understand the reason why Chinese vegetables taste so good. It is simple. The Chinese do not cook them, they just threaten them!

  Jeff Smith

  Food, Simple, Vegetables

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• Take care to chop the onion fine.

  Laura Esquivel

  Food, Onions, Care

  Laura Esquivel (1994). “Like water for chocolate: a novel in monthly installments, with recipes, romances, and home remedies”, Anchor

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• Tea at college was served on long tables with an urn at the end of each. Long baguettes of bread, three to a table, were set out with meagre portions of butter and jam; the china was coarse to withstand the schoolboy-clutch and the tea strong. At the Hôtel de Paris I was astonished at the fragility of the cups, the silver teapot, the little triangular savoury sandwiches, the éclairs stuffed with cream.

  Graham Greene

  Strong, Food, College

  Graham Greene (1966). “The Comedians”

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• The roe of the Russian sturgeon has probably been present at more important international affairs than have all the Russian dignitaries of history combined. This seemingly simple article of diet has taken its place in the world along with pearls, sables, old silver, and Cellini cups.

  James Beard

  Food, Taken, Simple

  James Beard (2015). “Hors d'Oeuvre and Canapés”, p.43, 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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• The way I feel about it is: Beat me or feed me, but don't tease me. It's toy food; who needs it? Serve it to toy people.

  Jeff Smith

  Food, People, Needs

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• What comforted me? That is easy. It was a strong cold chicken jelly so very, very thick. My mother's Chinese cook would fix it. He would cook it down, condense it-this broth with all sorts of feet in it, then it would gell into sheer bliss. It kept me alive once for three weeks when I was ill as a child. And I've always craved it since.

  James Beard

  Mother, Strong, Children

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• Wine, one of the noblest cordials in nature.

  John Wesley

  Food, Wine, Culinary

  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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• I was studying international business and instead of doing what I should have been doing which was studying for exams and figuring out what type of business I really wanted to do I was cooking for all of my friends and reading cookbooks and really inspired by the idea of travel and types of foods around the world and I wanted to cook them.

  David Myers

  Reading, Should Have, Ideas

  Source: www.signaturemagazine.com.au

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• My travels and everything that I do where travel has inspired and influenced not only the cooking that I do but also the restaurants that I create.

  David Myers

  Inspired, Restaurants

  Source: www.signaturemagazine.com.au

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• When you meet someone, ask about what hobby they have, not what they do. People always ask me about cooking, but I prefer to talk about tennis or boxing.

  Wolfgang Puck

  People, Boxing, Tennis

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• In recent years, I've been writing because I'm fortunate enough to work in the world of food television, to travel and taste and learn about cooking from the best chefs in the business.

  Ted Allen

  Travel, Writing, Years

  "Biography/Personal Quotes". www.imdb.com.

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• In your actor's heart, you know when you're playing well. Others may not always agree with you, but I'm always aware of when the scene is cooking or not. You have an instinct about that from years of doing scenes and plays, and I think it stands you in good stead even in the TV world.

  Michael Emerson

  Heart, Thinking, Play

  Source: www.avclub.com

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• We all have to draw some lines. To preserve my sanity, I steer clear of cooking, professional sports and most imports, unless imported to us via PBS, Sundance, etc.

  Hank Stuever

  Sports, Pbs, Lines

  "What to Watch: TV chat with Hank Stuever". Live Chat, live.washingtonpost.com. October 15, 2015.

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• One of the biggest challenges in the past for me in working on the networks was that audiences have grown accustomed to television being something that keeps you company-background music, something that you have on while you're flipping through a magazine, cooking dinner, talking on the phone, putting the kids to bed.

  Aaron Sorkin

  Kids, Past, Cooking Dinner

  Source: www.interviewmagazine.com

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