Quotes on Culinary

The primary requisite for writing well about food is a good appetite.

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.

Food that's served at the table in a paper parcel always creates a remarkable culinary moment when opened, because the package is full of aromatic steam from the lightly cooked ingredients inside.

You should just feel comfortable with food and your own culinary culture, whatever your mother and grandmother know.

I started culinary school at a very young age, and really I wanted to be out working, cooking, more than I wanted to be in a classroom. You could say I wasn't a very good student - I wanted to be a student of life and experience.

There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will.

As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.

All sorrows are less with bread.

Gluttony is not a secret vice.

When a man's stomach is full it makes no difference whether he is rich or poor.

Rum, n. Generically, fiery liquors that produce madness in total abstainers.

Better than any argument is to rise at dawn and pick dew-wet red berries in a cup.

I do not want to make my stomach a graveyard of dead animals.

PIG, n. An animal ("Porcus omnivorus") closely allied to the human race by the splendor and vivacity of its appetite, which, however, is inferior in scope, for it sticks at pig.

The truffle is not a positive aphrodisiac, but it can upon occasion make women tenderer and men more apt to love.

NECTAR, n. A drink served at banquets of the Olympian deities. The secret of its preparation is lost, but the modern Kentuckians believe that they come pretty near to a knowledge of its chief ingredient.

I never eat sushi. I have trouble eating things that are merely unconscious.

Good food is the foundation of genuine happiness.

Never mind about 1066 William the Conqueror, 1087 William the Second. Such things are not going to affect one?s life...but 1932 the Mars Bar and 1936 Maltesers and 1937 the Kit Kat - these dates are milestones in history and should be seared into the memory of every child in the country.

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?

Bear in mind that you should conduct yourself in life as at a feast.