Foodie Quotes

Cooking is not a science but an art, mistakes are okay, messes are fine—the pleasure is in the creating and the sharing of the result.

One can hardly do anything productive when one knows there is cake in the fridge.

Who am I?" she snaps. "I am America, Israel, England! What am I doing?" She waits another long moment, her eyes shining. "I'm shutting up and listening." She draws the last word out so it hisses through the air. "I am the presidents, the kings, the prime ministers, the highs and the mighties—L-I-S-T-E-N!" She spells the word in the air. "The woman who made the baklava has something to say to you! Voilà! You see? Now what am I doing?" She picks up an imaginary plate, lifts something from it, and takes an invisible bite. Then she closes her eyes and says, "Mmm... That is such delicious Arabic-Jordanian-Lebanese-Palestinian baklawa. Thank you so much for sharing it with us! Please will you come to our home now and have some of our food?" She puts down the plate and brushes imaginary crumbs from her fingers. "So now what did I just do? "You ate some baklawa?" She curls her hand as if making a point so essential, it can be held only in the tips of the fingers. "I looked, I tasted, I spoke kindly and truthfully. I invited. You know what else? I keep doing it. I don't stop if it doesn't work on the first or the second or the third try. And like that!" She snaps the apron from the chair into the air, leaving a poof of flour like a wish. "There is your peace.

The salt is to the food, what soul is to the body.

I love Pizza thicker, when the crust is thinner!

I've swallowed fish-eyes wholelike an endoscope.I once ate a trout cooked inside a dolphin. Felt like a shark eating another shark,inside the cold-blooded womb of yet another shark.

It was common knowledge that big, bad city boys spent the bulk of their time sleeping around, coiffing their hair and posting pictures of food on the internet.

Nana’s oven-baked fried chicken cut off the bone (with plenty of ketchup) was a huge hit. So were Thanksgiving turkey bathed in gravy and Nana’s Passover brisket

I had a lump in my throat the size of a bundt cake pan.

Some people when they see cheese, chocolate or cake they don't think of calories.

Psycholinguists argue about whether language reflects our perception of reality or helps create them. I am in the latter camp. Take the names we give the animals we eat. The Patagonian toothfish is a prehistoric-looking creature with teeth like needles and bulging yellowish eyes that lives in deep waters off the coast of South America. It did not catch on with sophisticated foodies until an enterprising Los Angeles importer renamed it the considerably more palatable "Chilean sea bass.

Diet food is not a meal its a medicine.

Vegans have a way of circling every conversation back to food, much like born-again Christians have a way of returning every conversation to the scripture.

I would follow my mother around the kitchen watching and trying to find any way to help. One of the first dishes my mother taught me to make was hollandaise sauce. Though she always served it with broccoli, I soon realized it was equally delicious with asparagus, artichokes, or any other vegetable.

Chinese food in Texas is the best Chinese food in the United States except Boston.

Hunger gives flavour to the food.

I take my food very seriously. Whenever I hear that bell, I know Mrs. Norris is hankerin' for some spam.

Eat, as nobody is watching. Enjoy food like that’s the only thing left in your world.

No matter our age, everyone in our household knows that cooking and eating together is where the fun is

All I have besides food is grief.

A burnt and experienced hands are more important than the vessels in the kitchen.

The Decision...I wiped my hands on my pinaforenow sullied and stainednot crisp or pressedas it had been before...

I hate people who are not serious about meals. It is so shallow of them.

To my faithful readers, because a book is like a pie—the only thing more satisfying than cooking up the story is knowing that somebody might be out there eating it up with a spoon.

When they figure out how to bottle up orgasms and sell them as a food additive, I'll be first in line.

I still have my little red hardcover notebook—spine now held in place by packing tape, pages dotted with cooking stains—filled with her loving instructions for mandelbrot, nut cake, and strudel.

My gosh, I love food. If I wasn’t an actor, I could be a completely different body shape right now.

All worries are less with wine.

The five cells are silky-white within, and are filled with a mass of firm, cream-coloured pulp, containing about three seeds each. This pulp is the eatable part, and its consistence and flavour are indescribable. A rich custard highly flavoured with almonds gives the best general idea of it, but there are occasional wafts of flavour that call to mind cream-cheese, onion-sauce, sherry-wine, and other incongruous dishes. Then there is a rich glutinous smoothness in the pulp which nothing else possesses, but which adds to its delicacy. It is neither acid nor sweet nor juicy; yet it wants neither of these qualities, for it is in itself perfect. It produces no nausea or other bad effect, and the more you eat of it the less you feel inclined to stop. In fact, to eat Durians is a new sensation worth a voyage to the East to experience.

A good food is mouthwatering when you see it and finger licking when you eat it.

We love our mother because she cares and also because she cooks.

A little chocolate a day keeps the doctor at bay

Lollypop...the passion contained merely kissesplaced upon lips, neck and cheekthese young lovers of the castleof which our fairytale speaks...