Quotes About Culinary

I was 32 when I started cooking; up until then, I just ate.

My sister married a German. He complained he couldn't get a good bagel back home. I said: 'Well, whose fault is that?'

Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.

You can't go into the chef's office of any serious kitchen and not see a copy of Larousse. A must-have for professional and home cooks alike.

He was an innovator, an experimenter, a missionary in bringing the gospel of good cooking to the home table.

I'm taking my skills to different people's homes that have stoves for it.

I would just have to find a hog, slaughter it, butcher it, cure the meat, then fry it up. Thinking about the bacon—the potential of bacon—gives me hope. Not all is lost if bacon isn't. Seriously.

The discovery of a new dish confers more happiness on humanity, than the discovery of a new star.

Never doubt the courage of the French. They were the ones who discovered that snails are edible.

You know why the French hate us so much? Thay gave us the croissant. And you know what we did with it? We turned it into our croissandwich, thank you very much.

The real fact is that I could no longer stand their eternal cold mutton.

I was in the Far East and I went into a restaurant and I ordered octopus and the waiter said: "It takes four hours." I asked why and he said: "It keeps turning off the gas."

Have you seen the bologna that has the olives in it? Who's that for? 'I like my bologna like a martini. With an olive.' 'I'll have the bologna sandwich - dirty.'

Who wants avocado?

Soak blanket in gravy and make a delicious brick wrap. Serve in All Gravy Room at the Mandrake Hotel.

Just remember this, Missy, escargot ain't nothin' but snails with their noses stuck in the air.

Ish #1 "It's not your mama's macaroni and cheese if you used spaghetti noodles.

Parsley is gharsley.

Couldn't he have come out and greeted her like a civil human being instead of lurking from his kitchen while she shared a clearly intimate moment with his brisket?

A six mile meteorite cannot compare with a culinary cataclysm of this magnitude.

Enjoy your Evening.""That will depend on the menu. If it's beef, it will be a tolerable meal. If it's chicken..." Elliot shuddered. "What is the point of chicken?""Eggs?

She complains that I'm lazy, but I just like to save my energy for dinner.

The more you know, the more you can create. There's no end to imagination in the kitchen.

Nothing stimulates the practiced cook's imagination like an egg.