Culinary Quotes - Page 26

• One of these nuts is a meal for a man, both meat and drink.

  Marco Polo

  Food, Men, Nuts

  Marco Polo, Ronald Latham (2007). “The Customs of the Kingdoms of India”, Penguin Group USA

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• Physically he was the connoisseur's connoisseur. He was a giant panda, Santa Claus and the Jolly Green Giant rolled into one. On him, a lean and slender physique would have looked like very bad casting.

  Craig Claiborne

  Food, Cooking, Giants

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• On Thanksgiving, you realize you're living in a modern world. Millions of turkeys baste themselves in millions of ovens that clean themselves.

  George Carlin

  Food, Turkeys, Cooking

  George Carlin (1998). “Brain Droppings”, Hyperion

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• On spinach: I dislike it, and am happy to dislike it because if I liked it I would eat it, and I cannot stand it.

  Gustave Flaubert

  Food, Cooking, Spinach

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• My grandfather had a wonderful funeral... On the buffet table there was a replica of the deceased in potato salad.

  Woody Allen

  Food, Funeral, Cooking

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• My favorite word is 'pumpkin.' You can't take it seriously. But you can't ignore it, either. It takes ahold of your head and that's it. You are a pumpkin. Or you are not. I am.

  Harrison Salisbury

  Food, Favorite Words, Cooking

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• Do you know what breakfast cereal is made of? It's made of all those little curly wooden shavings you find in pencil sharpeners!

  Roald Dahl

  Food, Home Cooking, Cereal

  Roald Dahl (2007). “Charlie and the Chocolate Factory”, p.126, Penguin

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• I know the look of an apple that is roasting and sizzling on the hearth on a winter's evening, and I know the comfort that comes of eating it hot, along with some sugar and a drench of cream... I know how the nuts taken in conjunction with winter apples, cider, and doughnuts, make old people's tales and old jokes sound fresh and crisp and enchanting.

  Mark Twain

  Food, Taken, Winter

  Mark Twain, Milton Meltzer (2002). “Mark Twain Himself: A Pictorial Biography”, p.10, University of Missouri Press

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• Lucy took a single plain donut from the bag and held it for me to take a bite. Tender and light and still warm from the frying. Not too sugary.

  Robert Crais

  Food, Light, Cooking

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• Lyon is full of temperamental gourmets, eternally engaged in a never-ending search for that imaginary, perfect, unknown little back-street bistro, where one can dine in the style of Louis XIV for the price of a pack of peanuts.

  Roy Andries De Groot

  Food, Dine In, Perfect

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• Shiatsu, deep-tissue or maybe even Rolfing: Which manner of pummeling becomes a cephalopod most?

  Frank Bruni

  Food, Cooking, Tissues

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• Marmalade in the morning has the same effect on taste buds that a cold shower has on the body.

  Jeanine Larmoth

  Morning, Food, Cooking

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• She set about preparing her supper. It would have to be one of those classically simple meals, the sort that French peasants are said to eat and that enlightened English people sometimes enjoy rather self-consciously - a crusty French loaf, cheese, and lettuce and tomatoes from the garden. Of course there should have been wine and a lovingly prepared dressing of oil and vinegar, but Dulcie drank orange squash and ate mayonnaise that came from a bottle.

  Barbara Pym

  Food, Wine, Simple

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• She knows no difference 'twixt head and privities who devours immense oysters at midnight.

  Juvenal

  Food, Oysters, Differences

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• Mine eyes smell onions: I shall weep anon.

  William Shakespeare

  Food, Eye, Smell

  William Shakespeare, Barbara Hodgdon (2010). “The Taming of The Shrew: Third Series”, p.148, A&C Black

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• 'Monsieur,' Madame d'Arestel, Superior of the convent of the Visitation at Belley, once said to me more than fifty years ago, 'whenever you want to have a really good cup of chocolate, make it the day before, in a porcelain coffeepot, and let it set. The night's rest will concentrate it and give it a velvety quality which will make it better. Our good God cannot possibly take offense at this little refinement, since he himself is everything that is most perfect.'

  Jean Anthelme Brillat-Savarin

  Food, Night, Years

  Jean Anthelme Brillat-Savarin (2009). “The Physiology of Taste: or Meditations on Transcendental Gastronomy”, p.124, Vintage

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• Seating themselves on the greensward, they eat while the corks fly and there is talk, laughter and merriment, and perfect freedom, for the universe is their drawing room and the sun their lamp. Besides, they have appetite, Nature's special gift, which lends to such a meal a vivacity unknown indoors, however beautiful the surroundings.

  Jean Anthelme Brillat-Savarin

  Beautiful, Laughter, Food

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• Scotch Whisky is about the only thing left that is guaranteed to bring comfort to mankind.

  Robert Boothby, Baron Boothby

  Food, Scotch Whisky, Cooking

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• Sauces in cookery are like the first rudiments of grammar - the foundation of all languages.

  Alexis Soyer

  Food, Cooking, Foundation

  Alexis Soyer (1851). “The Modern Housewife: Or, Ménagère. Comprising Nearly One Thousand Receipts, for the Economic and Judicious Preparation of Every Meal of the Day, and Those for the Nursery and Sick Room; and Minute Directions for Family Management in All Its Branches. Illustrated with Engravings Including the Modern Housewife's Unique Kitchen, and Magic Stove”, p.88

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• Rhubarb: essence of stomach ache.

  Ambrose Bierce

  Food, Essence, Cooking

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• Reward is a happy customer - and an empty plate.

  Jacques Torres

  Food, Cooking, Rewards

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• Recipe? Recipe? We don' need no stinkin' recipe.

  Eli Wallach

  Food, Cooking, Needs

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• It was for bringing the cook tulip-roots instead of onions.

  Lewis Carroll

  Food, Roots, Cooking

  Lewis Carroll, Nickolas Cook (2011). “Alice in Zombieland”, p.144, Sourcebooks, Inc.

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• It [Thanksgiving] was founded by the Puritans to give thanks for bein' preserved from the Indians, an' we keep it to give thanks we are preserved from the Puritans.

  Finley Peter Dunne

  Food, Giving, Thanks

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• Most importantly, what you get from a greasy spoon is a certain kind of smell that has been almost legislated out of existence. It is cigaretty, certainly, and it also has the catch-throat quality of smoking fat. It is a warm, companionable fug that rises to meet you as you step through the door on a late autumn day and it is how public places used to smell in my childhood in the 1970s. It is real, it is human, and it beats anything I know.

  Kathryn Hughes

  Real, Food, Autumn

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