After a good dinner one can forgive anybody, even one's own relations.
One cannot think well, love well, sleep well, if one has not dined well.
If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.
There is no sincerer love than the love of food.
I cook with wine, sometimes I even add it to the food.
All happiness depends on a leisurely breakfast.
Part of the secret of a success in life is to eat what you like and let the food fight it out inside.
All you need is love. But a little chocolate now and then doesn't hurt.
A complete lack of caution is perhaps one of the true signs of a real gourmet.
The only time to eat diet food is while you're waiting for the steak to cook.
You can tell alot about a fellow's character by his way of eating jellybeans.
Eat breakfast like a king, lunch like a prince, and dinner like a pauper.
I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like good cooking.
There are people in the world so hungry, that God cannot appear to them except in the form of bread.
Actually, the true gourmet, like the true artist, is one of the unhappiest creatures existent. His trouble comes from so seldom finding what he constantly seeks: perfection.
All sorrows are less with bread.
If you're afraid of butter, use cream.
News is like food: it is the cooking and serving that makes it acceptable, not the material itself.
Don't wreck a sublime chocolate experience by feeling guilty.
A gourmet who thinks of calories is like a tart who looks at her watch.
Some people who are obsessed with food become gourmet chefs. Others become eating disorders.
The way to a man’s heart is through his stomach.
My goal is to make Italian food clean and accessible and beautiful and tasty, with simple ingredients that people can find at a local grocery store, because people don't want to go to a gourmet shop in search of items that will sit in their pantry for years after they use just a teaspoon or pinch of them.
But some of us are beginning to pull well away, in our irritation, from...the exquisite tasters, the vintage snobs, the three-star Michelin gourmets. There is, we feel, a decent area somewhere between boiled carrots and Beluga caviare, sour plonk and Chateau Lafitte, where we can take care of our gullets and bellies without worshipping them.
I love you like a fat kid love cake.
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