Have a favorite food quote? We’d love to add it to the list.

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Quotes are the essence of captured thinking … much like the scent of vanilla is to a homemade holiday cookie

An all-time favorite … that has no link to FOOD “We are the people our parents warned us about.” Jimmy Buffett

here are … My favorite Food Quotes

Grant Achatz … Food is a necessary component to life. People can live without Renoir, Mozart, Gaudi, Beckett, but they cannot live without food.

Jose Andres … I always say that I don’t believe I’m a chef. I try to be a storyteller.

Ferran Adria … What you feel like eating at any given moment is what you should have.

If you think well, you cook well.

Our kitchen is a kitchen that makes food designed to be tasted with the five senses and it requires concentration to appreciate all that we want to express.

Joe Bastianich … Working in a restaurant means being part of a family, albeit usually a slightly dysfunctional one. Nothing is accomplished independently.

James Beard … I don’t like gourmet cooking or “this” cooking or “that” cooking. I like good cooking.

A gourmet who thinks of calories is like a tart who looks at her watch.

Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!

Ambrose Bierce … “Custard: A detestable substance produced by the malevolent conspiracy of the hen, the cow and the cook.”

Daniel Boulud … Remember, it is never the knife’s fault.

Erma Bombeck … Seize the moment. Remember all those women on the Titanic who waved off the dessert cart.

Anthelme Brillat-Savarin … A dessert without cheese is like a beautiful woman with only one eye.

If any man has drunk a little too deeply from the cup of physical pleasure; if he has spent too much time at his desk that should have been spent asleep; if his fine spirits have become temporarily dulled; if he finds the air too damp, the minutes too slow, and the atmosphere too heavy to withstand; if he is obsessed by a fixed idea which bars him from any freedom of thought: if he is any of these poor creatures, we say, let him be given a good pint of amber-flavored chocolate… and marvels will be performed.

Anthony Bourdain … The way you make an omelet reveals your character.

When dealing with complex transportation issues, the best thing to do is pull up with a cold beer and let somebody else figure it out

Luck is not a business model.

You learn a lot about someone when you share a meal together.

Barbecue may not be the road to world peace, but it’s a start.

Anne Burrell … I believe that there is always something new to learn, in fact, that is one of the three reasons that I chose to become a chef, that my education is never over.

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

In cooking you’ve got to have a what-the-hell attitude.

In department stores, so much kitchen equipment is bought indiscriminately by people who just come in for men’s underwear.

Noncooks think it’s silly to invest two hours’ work in two minutes’ enjoyment; but if cooking is evanescent, so is the ballet.

Many aspects of my method are based on my feeling and experience. For instance, I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it—and, more important, *I* like to give it.

Alain Ducasse … Desserts are like mistresses. They are bad for you. So if you are having one, you might as well have two.

Clifton Fadiman … Cheese – milk’s leap toward immortality.

Bobby Flay … Don’t try to be the next Rachael Ray or Bobby Flay, we already have those people. We want someone who is going to make their own mark on Food Network.

Lewis Grizzard … It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato.

Buddy Hackett … As a child my family’s menu consisted of two choices: take it or leave it.

Lee Iacocca … We load up on oat bran in the morning so we’ll live forever. Then we spend the rest of the day living like there’s no tomorrow.

Thomas Keller … A recipe has no soul. You, as the cook, must bring soul to the recipe.

This is the great challenge: to maintain passion for the everyday routine and the endlessly repeated act, to derive deep gratification from the mundane.

A cookbook must have recipes, but it shouldn’t be a blueprint. It should be more inspirational; it should be a guide.

For me, that’s one of the important things about cooking. What was good enough yesterday may not be good enough today.

Doug Larson … Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.

Fran Lebowitz … Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat.

David Letterman … Way too much coffee. But if it weren’t for the coffee, I’d have no identifiable personality whatsoever.

Masaharu Morimoto … Cook more often. Don’t study; just cook.

No rules. Don’t be afraid to do whatever you want. Cooking doesn’t have to have rules. I don’t like it that way.

Robert Morley … “If people take the trouble to cook, you should take the trouble to eat.”

Pat McNelis … 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.

Jamie Oliver … Cooking is the ultimate giving.

Luciano Pavarotti … One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.

Grimod de la Reyniere, 1758-1838 … The kitchen is a country in which there are always discoveries to be made.

Will Rogers … An onion can make people cry, but there has never been a vegetable invented to make them laugh.

Carl Sagan … If you want to make an apple pie from scratch, you must first create the universe.

Charles Schulz … All I really need is love, but a little chocolate now and then doesn’t hurt!

Mark Twain … Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education.

Harriet van Horne … Cooking is like love. It should be entered into with abandon or not at all.

Judith Viorst … Strength is the capacity to break a chocolate bar into four pieces with your bare hands – and then eat just one of the pieces.

Voltaire … Ice cream is exquisite. What a pity it isn’t illegal.

Thornton Wilder … My advice to you is not to inquire why or whither, but just enjoy your ice cream while it’s on your plate. That’s my philosophy.

Earl Wilson … You can say this for ready-mixes – the next generation isn’t going to have any trouble making pies exactly like mother used to make.

Author Unknown … I don’t drown my sorrows; I suffocate them with chocolate.

There are four basic food groups: milk chocolate, dark chocolate, white chocolate, and chocolate truffles.

I just want someone to look at me the way I look at food.

Over second and third cups flow matters of high finance, high state, common gossip and low comedy. [Coffee] is a social binder, a warmer of tongues, a soberer of minds, a stimulant of wit, a foiler of sleep if you want it so. From roadside mugs to the classic demi-tasse, it is the perfect democrat.

Petroleum and coffee had no value a few centuries ago.

Don’t laugh at the coffee. Some day you, too, may be old and weak.

Welcome to the Church of the Holy Cabbage. Lettuce pray.

Soup is liquid comfort.