The feeling of friendship is like that of being comfortably filled with roast beef; love, like being enlivened with champagne.
Happy is said to be the family which can eat onions together. They are, for the time being, separate, from the world, and have a harmony of aspiration.
Some writers take to drink, others take to audiences.
The chef that grew up with the grandma who cooks tends to always beat the chef that went to the culinary institute. It's in the blood.
The rat stops gnawing in the wood, the dungeon walls withdraw, the weight is lifted your pulse steadies and the sun has found your heart, the day was not bad, the season has not been bad, there is sense and even promise in going on.
Playwrights are like men who have been dining for a month in an Indian restaurant. After eating curry night after night, they deny the existence of asparagus.
I never eat in a restaurant that's over a hundred feet off the ground and won't stand still.
With cult foods, there is an underlying assumption that the best cooking ideas came generations ago. Yet culinary innovation is nothing to be ashamed of. When a chef tells me he is cooking with his grandmother's recipe, I always wonder why. Did talent skip the past two generations?
On the Continent people have good food; in England people have good table manners.
When you become a good cook, you become a good craftsman, first. You repeat and repeat and repeat until your hands know how to move without thinking about it.
Why, you might just as well say that, I see what I eat, is the same as, I eat what I see.
Wine enlivens the human soul.
Wine is a splendid thing in and of itself, but it is nonetheless proper to examine the high nutritional and hygienic values of wine from a scientific point of view. We are convinced that scientists will thus perform a service to mankind, since at the same time they will help determine the measure beyond which its use is a misuse for all creation.
Wine was given us by God, not that we might be drunken, but that we might be sober. It is the best medicine when it has the best moderation to direct it. Wine was given to restore the body's weakness, not to overturn the soul's strength.
And malt does more than Milton can to justify God's ways to man.
You are offered a piece of bread and butter that feels like a damp handkerchief and sometimes, when cucumber is added to it, like a wet one.
The second day of a diet is always easier than the first. By the second day you're off it.
The soufflé is considered the prima donna of the culinary world. The timbale is her more even-tempered relative. On closer acquaintance, both become quite tractable and are great glamorizers for leftover foods.
A balanced guest list of mixed elements is to a successful party what the seasoning is to a culinary triumph.
I grew up watching my mom in the kitchen, that's how I know anything about cooking. I've always wanted to go to a culinary class actually.
When I started to write culinary mysteries, I did it because nobody was doing it anymore.
You know, I hate to borrow Apple's tag, but think different. Really. From the very beginning. I didn't know what the fast-food rules were. I got my training at the Culinary Institute Of America, and then I opened up a fast food place according to fine dining rules.
When evening quickens in the street, comes a pause in the day's occupation that is known as the cocktail hour. It marks the lifeward turn. The heart wakens from coma and its dyspnea ends. Its strengthening pulse is to cross over into campground, to believe that the world has not been altogether lost or, if lost, then not altogether in vain.
What you eat and drink is 50 percent of life.
If slaughterhouses had glass walls, everyone would be a vegetarian.
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