A gourmet meal without a glass of wine just seems tragic to me somehow.
I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like good cooking.
A gourmet who thinks of calories is like a tart who looks at her watch.
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.
A complete lack of caution is perhaps one of the true signs of a real gourmet.
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.
I'm like the most expensive, exotic item on a gourmet menu. People can wonder about the sensuous delights of the dish, but they can't afford such an expensive luxury
It is no longer enough to be lusty. One must be a sexual gourmet.
We often feed the critic gourmet meals and starve the rest.
A daydream is a meal at which images are eaten. Some of us are gourmets, some gourmands, and a good many take their images precooked out of a can and swallow them down whole, absent-mindedly and with little relish.
I'm not really into gourmet food; I'm the kind of guy who just stops by a place that looks good rather than heading for the restaurant of the moment.
To be a gourmet you must start early, as you must begin riding early to be a good horseman. You must live in France, your father must have been a gourmet. Nothing in life must interest you but your stomach.
A Web site that promotes flow is like a gourmet meal. You start off with the appetizers, move on to the salads and entrees, and build toward dessert. Unfortunately, most sites are built like a cafeteria. You pick whatever you want. That sounds good at first, but soon it doesn't matter what you choose to do. Everything is bland and the same.
I can cook really well. I started cooking as a kid, so I can fend for myself in the kitchen and even do a little gourmet action.
It was dramatic to watch my grandmother decapitate a turkey with an ax the day before Thanksgiving. Nowadays the expense of hiring grandmothers for the ax work would probably qualify all turkeys so honored with gourmet status.
Cooking is not about convenience and it's not about shortcuts. Our hunger for the twenty-minute gourmet meal, for one-pot ease and prewashed, precut ingredients has severed our lifeline to the satisfactions of cooking. Take your time. Take a long time. Move slowly and deliberately and with great attention.
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.
Whenever I get married, I start buying Gourmet magazine.
I spent time at my grandfather Dino's gourmet store where he brought in chefs from Naples to cook. I thought of them as rock stars.
During the day I force myself to at least eat some salads rather than rubbish, and a steak in the evening. In fact, I eat to basically satisfy my hunger. I hardly have the time to appreciate a meal, and I'm everything, but a gourmet.
What people don't realize is that the so-called Seattle grunge scene grew out of several close-knit gourmet supper clubs - we would only pick up guitars to pass the time while our dishes were simmering, baking, boiling, etc.
A complete lack of caution is perhaps one of the true signs of a real gourmet: he has no need for it, being filled as he is with a God-given and intelligently self-cultivated sense of gastronomical freedom.
What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow.
If you're afraid of butter, use cream.
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