Quotes on Culinary

A good cook is like a sorceress who dispenses happiness.

The way you cut your meat reflects the way you live.

The same intelligence is required to marshal an army in battle and to order a good dinner. The first must be as formidable as possible, the second as pleasant as possible, to the participants.

I have known many meat eaters to be far more nonviolent than vegetarians.

The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them.

I did toy with the idea of doing a cook-book . . . The recipes were to be the routine ones: how to make dry toast, instant coffee, hearts of lettuce and brownies. But as an added attraction, at no extra charge, my idea was to put a fried egg on the cover. I think a lot of people who hate literature but love fried eggs would buy it if the price was right.

It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless.

Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm.

If slaughterhouses had glass walls, everyone would be a vegetarian.

Wine is sunlight, held together by water.

I did not become a vegetarian for my health, I did it for the health of the chickens.

Cooking is one failure after another, and that's how you finally learn.

Truffles must come to the table in their own stock and as you break open this jewel sprung from a poverty-stricken soil, imagine - if you have never visited it - the desolate kingdom where it rules.

In the hands of an able cook, fish can become an inexhaustible source of perpetual delight.

You first parents of the human race...who ruined yourself for an apple, what might you have done for a truffled turkey?

Cooking is one of the oldest arts and one which has rendered us the most important service in civic life.

The fact is that it takes more than ingredients and technique to cook a good meal. A good cook puts something of himself into the preparation - he cooks with enjoyment, anticipation, spontaneity, and he is willing to experiment.

Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.

A gourmet who thinks of calories is like a tart who looks at her watch.

By making this wine known to the public, I have rendered my country as great a service as if I had enabled it to pay back the national debt.

A man can live and be healthy without killing animals for food; therefore, if he eats meat, he participates in taking animal life merely for the sake of his appetite.