Quotes About Cuisine

I love South American food, and I haven't really been down there. I really need a vacation.

Great food needed more than chefs; it needed gourmet diners.

Almost anything is edible with a dab of French mustard on it.

They are bought by some rascal of a cook whom a Frenchman has taught how to skin a tomcat and then serve it up as hare.

Bouillabaisse is only good because cooked by the French, who, if they cared to try, could produce an excellent and nutritious substitute out of cigar stumps and empty matchboxes.

I could not eat a kangaroo. But many fine Australians do. Those with cookbooks as well as boomerangs Prefer him in tasty kangaroo-meringues.

The Pig, if I am not mistaken, Supplies us sausage, ham, and Bacon. Let others say his heart is big, I think it stupid of the Pig.

bouillabaisse

Fish is the only food that is considered spoiled once it smells like what it is.

over medium-high heat in a large saucepan. Add

I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians.

In business since 1948 and claiming to serve 10,000 meals a day, the Rendezvous lies in a busy cellar down an alley near the grand Peabody Hotel, known for the trained ducks that waddle through its lobby twice daily to the music of John Philip Sousa.

Belgium's pommes frites are not french fries at all—a grievous misnomer, as this universally known and loved side order is Belgian in origin. Belgians make the best frites in the world: Crispy, sweet, lightly bronzed—these are the gold standard of fries.

But anyone who'd ever been to Tito's Tacos and tasted a warm cupful of the greasy, creamy, refried frijole slop covered in a solid half-inch of melted cheddar cheese knew the bean had already reached genetic perfection.

cuisse de grenouilles provençale.

Your favorite." She had marinated the fish filets in a mixture of tequila, lime juice, and orange liqueur, with a touch of olive oil and garlic. Now, she spooned a sauce of tomato, jalapeno, onion, and brown sugar over the cooked fish.

Creole is New Orleans city food. Communities were created by the people who wanted to stay and not go back to Spain or France.

When I travel I normally eat club sandwiches or I bring my own food. When you go into a new town, it's very had to find a good place to eat.

Eatings. Some sugar-plum | Hog fat Some wigs | Some marchpanes A chitterling sausages. | An amelet A dainty-dishes | A slice, steak A mutton shoulder | Vegetables boiled to a pap

In China it's common for people in restaurants to complain about food. The Chinese can be passive about many things, but food is not one of them; I suppose this is one reason they've ended up with a first-rate cuisine and a long history of political disasters.