Cooking Culinary Quotes Page 2

Part 2 of the cooking culinary quotations list about sayings citing M. F. K. Fisher, Sally Edwards and A. E. Housman captions

  • Family dinners are more often than not an ordeal of nervous indigestion, preceded by hidden resentment and ennui and accompanied by psychosomatic jitters.

    — M. F. K. Fisher
    57
  • If we're not willing to settle for junk living, we certainly shouldn't settle for junk food.

    — Sally Edwards
    57
  • They put arsenic in his meat And stared aghast to watch him eat;

    They poured strychnine in his cup And shook to see him drink it up.

    — A. E. Housman
    56
  • The dinner table is the center for the teaching and practicing not just of table manners but of conversation, consideration, tolerance, family feeling, and just about all the other accomplishments of polite society except the minuet.

    — Judith Martin
    55
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  • In cooking, as in all the arts, simplicity is the sign of perfection.

    — Curnonsky
    54
  • 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.

    — Compton Mackenzie
    53
  • I think we all live in a world that is so fast-paced, it's threatening and absolutely saturated with change and novelty and insecurity. Therefore, the ritual of cooking and feeding my family and friends, whoever drops in, is what makes me feel that I'm in a universe that is contained.

    — Nigella Lawson
    53
  • The beet is the most intense of vegetables.

    The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent, not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.

    — Tom Robbins
    51
  • My favorite sandwich is peanut butter, baloney, cheddar cheese, lettuce, and mayonnaise on toasted bread with catsup on the side.

    — Hubert H. Humphrey
    50
  • I am the emperor of Germany, but you are the emperor of chefs.

    — Wilhelm II
    49
  • Chopsticks are one of the reasons the Chinese never invented custard.

    — Spike Milligan
    48
  • Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.

    — Marcel Boulestin
    48
  • The ambition of every good cook must be to make something very good with the fewest possible ingredients.

    — Urbain Dubois
    47
  • The truffle is not a positive aphrodisiac, but it can upon occasion make women tenderer and men more apt to love.

    — Jean Anthelme Brillat-Savarin
    46
  • Bread is the king of the table and all else is merely the court that surrounds the king. The countries are the soup, the meat, the vegetables, the salad, but bread is king.

    — Louis Bromfield
    45
  • As the days grow short, some faces grow long.

    But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again.

    — Leslie Newman
    45
  • As for butter versus margarine, I trust cows more than chemists.

    — Joan Dye Gussow
    44
  • 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.

    — Ralph Waldo Emerson
    44
  • Anyone who eats three meals a day should understand why cookbooks outsell sex books three to one.

    — L. M. Boyd
    43
  • Condiments are like old friends - highly thought of, but often taken for granted.

    — Marilyn Kaytor
    43
  • Even now, when I do a slide show of the Geek Squad story, the first slide is a photo of ramen noodles. Because for me, ramen noodles are the international symbol for struggle.

    — Robert Stephens
    42
  • In the abstract art of cooking, ingredients trump appliances, passion supersedes expertise, creativity triumphs over technique, spontaneity inspires invention, and wine makes even the worst culinary disaster taste delicious.

    — Bob Blumer
    42
  • Said Aristotle unto Plato, 'Have another sweet potato?' Said Plato unto Aristotle, 'Thank you, I prefer the bottle.'

    — Owen Wister
    42
  • Garlic is as good as ten mothers.

    — Les Blank
    42
  • Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.

    — Craig Claiborne
    42
  • Garlick maketh a man wynke, drynke, and stynke.

    — Thomas Nash
    41
  • The gentle art of gastronomy is a friendly one.

    It hurdles the language barrier, makes friends among civilized people, and warms the heart.

    — Samuel Chamberlain
    41
  • Someone is putting brandy in your bonbons, Grand Marnier in your breakfast jam, Kahlua in your ice cream, Scotch in your mustard and Wild Turkey in your cake.

    — Marian Burros
    40
  • I can't stand people that do not take food seriously.

    — Oscar Wilde
    40
  • Proust had his madeleines; I am devastated by the scent of yeast bread rising.

    — Bert Greene
    40
  • Wine is sunlight, held together by water.

    — Galileo Galilei
    40
  • Good wine is a necessity of life for me.

    — Thomas Jefferson
    40
  • An egg is always an adventure; the next one may be different.

    — Oscar Wilde
    39
  • I think every woman should have a blowtorch.

    — Julia Child
    39
  • Without ice cream there would be darkness and chaos.

    — Don Kardong
    38
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