Quotes About Gastronomy

I do really love New York. I feel like there are more Asian restaurants. Philly has a sick food scene, I don't want to diss it at all. But New York is so much bigger and there are more options.

If you have time-release pills, you could have time-release expanding cheesecakes.

Many a Gallic treat is based on a hearty dose of butter.

Tapas is a celebration of life.

I'm not a chef: I'm a cook.

We the chefs have a responsibility to learn about the chemical makeup of food!

For over 20 years, I have been saying that Chicago is by far one of the greatest food cities in the world.

My wife is from Chicago, and every time we go, I just love it. I love the restaurant scene, and people here are so into the food. It's one of the most exciting food cities in the country.

If you are ever at a loss to support a flagging conversation, introduce the subject of eating.

Bon Appétit

Ooh, those lovely roasted, buttery French chickens, they were so good and chickeny!

In France, Paul explained, good cooking was regarded as a combination of national sport and high art, and wine was always served with lunch and dinner.

sole à la normande

IN EGGPLANT CASSEROLE

Hugo planned a five-course meal: smoked duck, oyster stew, roast beef with mashed yams, a salad of apples with beets and blue cheese, then chocolate banana cream pie. Rich, rich, and richer still. Ben made pitchers of martinis and set aside thirty-five bottles of a tried-and-true Napa cabernet, pure purple velvet, and an Oregonian pinot gris, grassy and effervescent.

None of this Mad Mario showmanship- orange clogs and Bermuda shorts fit for Babar, sweetbreads garnished with squash blossoms stuffed with cheese from the milk of Angora goats who live in the Pyrenees. Litchi sorbet veined with coconut milk and honey from Crete.

Somewhere along the way, I discovered that in the physical act of cooking, especially something complex or plain old hard to handle, dwelled unsuspected reservoirs of arousal both gastronomic and sexual.

Louis de Bourbon and his right hands Cardinal Mazarin and Jean-Louis Colbert transformed France, particularly the city of Paris, into a haven for civilized society, a refuge for the arts, a gastronomic mecca for gourmands. That is what Georges-Guillaume Damas wanted to do for Gabon in Africa.

Beasts feed. Man eats. Only the man of intellect knows how to eat.

I believe that cuisine is the most important link between nature and culture.

The fine arts are five in number, namely: painting, sculpture, poetry, music, and architecture, the principal branch of the latter being pastry.

Two platters of cashew chicken double delight, egg rolls, lumpia dogs, dessert, coffee"—she paused—"and this.

the exceptional fromagerie Laurent Dubois,

Da Rosa for pots of Christine Ferber's confitures and oval pats of handmade butter from Jean-Yves Bordier. She must