Culinary Quotes - Page 29

• 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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• If I can't have too many truffles, I'll do without truffles.

  Sidonie Gabrielle Colette

  Women, Food, Memorable

  "Close to Colette". Book by Maurice Goudeket, 1956.

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• I think one of the terrible things today is that people have this deathly fear of food: fear of eggs, say, or fear of butter. Most doctors feel that you can have a little bit of everything.

  Julia Child

  Thinking, Doctors, Eggs

  Interview with Polly Frost, www.interviewmagazine.com. July 16, 2009.

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• Spain has some of the richest culinary traditions and truly appreciates food that is simply prepared with top-notch ingredients.

  Emeril Lagasse

  Appreciate, Spain, Ingredients

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• The jelly - the jam and the marmalade, And the cherry-and quince-'preserves' she made! And the sweet-sour pickles of peach and pear, With cinnamon in 'em, and all things rare! And the more we ate was the more to spare, Out to old Aunt Mary's! Ah!

  James Whitcomb Riley

  Sweet, Food, Aunt

  James Whitcomb Riley (1993). “The Complete Poetical Works of James Whitcomb Riley”, p.315, Indiana University Press

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• Larousse Gastronomique has always been the first and last word on classic European techniques and recipes. I love that it has expanded its reach to cover world cuisines and modern culinary innovations, making it more indispensable than ever.

  Marcus Samuelsson

  Innovation, Technique, World

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• Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.

  Daniel Boulud

  Home, Cooking, Chef

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• Ultimately, I realized that in order to write about food you need to understand everything about cooking, so I moved to New York and enrolled in the Institute of Culinary Education.

  Gail Simmons

  New York, Writing, Order

  Source: www.glamour.com

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• 'MasterChef' is the search for America's culinary amateur talent, so this is a search for the best home cook in America, and it's our job to figure out who that is.

  Joe Bastianich

  Jobs, Home, America

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• One of the biggest dishes in Sicily is couscous, and there's always been a North African influence on Italian culture, culinary culture there.

  Jonas Carpignano

  Italian, Culture, Influence

  Source: www.guernicamag.com

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• I used to take culinary arts at Job Corps so I'm a certified chef. I could cook chicken alfredo.

  Gorilla Zoe

  Art, Jobs, Chef

  Source: www.complex.com

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• Bacchus, n.: A convenient deity invented by the ancients as an excuse for getting drunk.

  Ambrose Bierce

  Food, Wine, Drunk

  Ambrose Bierce (2016). “The Devil's Dictionary: The Devil World”, p.17, 谷月社

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• Take care to chop the onion fine.

  Laura Esquivel

  Food, Cooking, Onions

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

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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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• 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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• And Mocha's berry, from Arabia pure, In small fine china cups, came in at last. Gold cups of filigree, made to secure the hand from burning, underneath them place. Cloves, cinnamon and saffron, too, were boiled Up with the coffee, which, I think, they spoiled.

  Lord Byron

  Coffee, Food, Thinking

  Lord Byron (2013). “Don Juan”, p.102, Simon and Schuster

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• 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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• I don't like spinach, and I'm glad I don't, because if I liked it I'd eat it, and I just hate it.

  Clarence Darrow

  Hate, Humorous, 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, Cooking

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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, Cooking

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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, Cooking

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

  Jeff Smith

  Food, Cooking, Chinese

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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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