"The chef, or cook, proportions, assembles, and prepares various products of the animal, vegetable, and mineral kingdoms, creating food for the epicure. The aesthetic pleasure induced by food can be so closely related to that produced by certain music and other arts, as to defy separation or separate identification."
Merle Armitage, 'Fit For A King' (1937)
"When we no longer have good cooking in the world, we will have no literature, nor high and sharp intelligence, nor friendly gatherings, no social harmony."
"She did not so much cook as assassinate food."
Storm Jameson (Margaret)
"Cooking is like love, it should be entered into with abandon or not at all"
Harriet van Horne
"Those who have a profound indifference to the pleasures of the table are generally gloomy, charmless and unamiable."
Lucien Tendret (1825-1896) French lawyer and gastronome; great-nephew of Brillat-Savarin.
"You ought to have seen Frédéric with his monocle, his greying whiskers, his calm demeanour, carving his plump quack-quack, trussed and already flamed, throwing it into the pan, preparing the sauce, salting and peppering like Claude Monet's paintings, with the seriousness of a judge and the precision of a mathematician, and opening up, with a sure hand, in advance, every perspective of taste."
Leon Daudet describing the preparation of pressed duck at the restaurant, La Tour d'Argent.
“Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.”
"Once, during Prohibition, I was forced to live for days on nothing but food and water."