Quotes About Gastronomy

People are bored of these 12-course gastronomic menus. They want affordable glamour.

Everyone appreciates good food.

I like good food, and I'll eat until I'm full.

Think, for a moment, of the words we use to describe some of the textures most adored by Chinese gourmets: gristly, slithery, slimy, squelchy, crunchy, gloopy. For Westerners they evoke disturbing thoughts of bodily emissions, used handkerchiefs, abattoirs, squashed amphibians, wet feet in wellington boots, or the flinching shock of fingering a slug when you are picking lettuce

Everything that has calories in my kitchen is my favorite

Within less than an hour of arriving in Singapore, it was clear we had arrived in a country where eating has been elevated to the status of a national pastime.

We live life in restaurants, its the center of social life, where we celebrate with family and friends, make new friends, travel without traveling, and of course, eat.

I go to the fanciest restaurants in the world and try them out. I like to see these chefs that are wizards do their thing. I like two types of food: cheap fast food - In-N-Out Burger, Taco Bell, stuff like that - or expensive food. Anything in between just bothers me.

Here's the thing, I've been cooking more and more and I'm pretty good; the problem is I can only go out to restaurants that cook better than I do, therefore, it's expensive.

a lobster tail scallop and a ruinously thick slice of T. melanosporum, the black truffle that does for French cuisine what a Wonderbra does for an ambitious ingénue.

Dear Lady, I beg you To cook as you please, But don't overlook the Importance of cheese!

The waiters' eyes sparkled and their pencils flew as she proceeded to eviscerate my wallet – paté, Whitstable oysters, a sole, and a favorite salad of the Nizam of Hyderabad made of shredded five-pound notes.

My boy, the 'quenelles de sole' were splendid, but the peas were poor. You should shake the pan gently, all the time, like this.

His appetite was enormous: he would eat a breakfast of haddock, poached eggs, bacon, chicken and woodcock before a day's shooting, lunch and dinner of ten to fourteen courses, elaborate teas, snacks of lobster salad or cold chicken, with a cold chicken left by his bed at night in case he became hungry.

Now that was a dinner party, Marguerite thought. Beef tartare with capers on garlic croutons, moules marineres , and homemade frites , a chicory and endive salad with poached eggs and lardons , and crème caramel.

How did the best get better? It just did. Every single guest raved about the food. Perfectly seasoned, perfectly cooked, the freshest, the creamiest, the most succulent. The best I've ever had. Adrienne noted it, too, at family meal: the Asian shrimp noodles, the Croque monsieurs, the steak sandwiches with creamy horseradish sauce and crispy Vidalia onion rings.

Three geese stuffed with apples and onions, served with a Roquefort sauce, stuffing with chestnuts, potato gratin, curried carrots, brussel sprouts with bacon and chives-

Marguerite had compiled a list of places she wanted to visit- this fromagerie in the sixth, this chocolatier, this home-goods store for hand-loomed linens, this wine shop, this purveyor of fennel-studded salami, which they ate on slender ficelles , this butcher for roasted bleu de Bresse .

A sole cooked in a rich sauce of cream and mushrooms must be followed by a dry dish of entirely different aspect such as a roast partridge or a grilled tournedos, cold ham, jellied beef or a terrine of duck. It must not be preceded by a creamy mushroom soup, nor followed by chicken cooked in a cream sauce. Have some regard for the digestions of others even if your own resembles that of the ostrich.

I get way too much happiness from good food.

Good food is the foundation of genuine happiness.

No one raps about food like I do. I rap about fine dishes - like, all kinds of things that only real chefs and real foodies are going to know about.

I eat meat, the rarer the better.

You can't have a decent food culture without a decent coffee culture: the two things grow up together.