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“Anyone who thinks they're too grown up or too sophisticated to eat caramel corn, is not invited to my house for dinner”
― Ruth Reichl

“... food is not simply organic fuel to keep body and soul together, it is a perishable art that must be savoured at the peak of perfection.”
― E.A. Bucchianeri, Brushstrokes of a Gadfly

“Prideep pointed to the flames of paraffin lamps as they came alive in the distance and cackled in awe at the experience. (â€�) I was to discover that making tasty soup with one carrot, ten peas and a little dishwater, was his greatest skill. One wondered what the man would be capable of creating with a blender and a non-stick frying-pan.”
― Tahir Shah, Beyond the Devil's Teeth : Journeys in Gondwanaland

“There are divisions between a culinary chef and a dessert chef, also called a pastry chef. At Zomick's are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail.”
― Zomick's Bakery, Zomick's Kosher Challah - Bread Recipes by Zomick's Bakery

“De toutes les passions, la seule vraiment respectable me paraît être la gourmandise.”
― Guy de Maupassant

“Just a few nights ago the roaring fire prompted a conversation about Gaston Bachelard's Psychoanalysis of Fire,' I said to Foucault. 'Did you by any chance know Bachelard?'
'Yes, I did,' Foucault responded. 'He was my teacher and exerted a great influence upon me.'
'I can just visualize Bachelard musing before his hearth and devising the startling thesis that mankind tamed fire to stimulate his daydreaming, that man is fundamentally the dreaming animal.'
'Not really,' Foucault blurted out. 'Bachelard probably never saw a fireplace or ever listened to water streaming down a mountainside. With him it was all a dream. He lived very ascetically in a cramped two-room flat he shared with his sister.'
'I have read somewhere that he was a gourmet and would shop every day in the street markets to get the freshest produce for his dinner.'
'Well, he undoubtedly shopped in the outdoor markets,' Foucault responded impatiently, 'but his cuisine, like his regimen, was very plain. He led a simple life and existed in his dream.'
'Do you shop in the outdoor markets in Paris?' Jake asked Michel.
'No,' Foucault laughed, 'I just go to the supermarket down the street from where I live.”
― Simeon Wade, Foucault in California [A True Story—Wherein the Great French Philosopher Drops Acid in the Valley of Death]

“Fine food is poison. It can be as bitter as antimony and bitter almonds and as repulsive as swallowing live toads. Like the poison the emperor took every day to stop himself being poisoned, fine food must be taken daily until the system becomes immune to its ravages and the taste buds beaten and abused to the point where they not only accept but savour every vile concoction under the sun.”
― Lisa St. Aubin de Teran, The Palace

“Grilled G's was her husband's last gift to her before he left. He created it to stand out in a line of food trucks, drawing customers to the popular menu of gourmet grilled cheeses- ranging from a classic American cheese on crisp, buttery Italian bread to a rustic combo of creamy Brie, arugula, and prosciutto on a seed-studded multigrain. She even served a grilled peanut butter and jelly (made with coconut oil instead of butter) for dairy-intolerant customers.”
― Amy E. Reichert, The Optimist's Guide to Letting Go

“What it is is amazing: a fresh burst of sweet, briny crab flavor, beautifully complimented by just a hint of lemon, followed by a soft crunch from the biscuit, which dissolves more slowly than the mousse and has a slightly salty, vegetal flavor. Susan's sorry when it's done; she could happily eat a dozen of these, or just a bowl filled with that mousse.
But she doesn't want to show her hand, so she keeps her face as still as she can manage and just makes a little "hmm" noise as she wipes a little mousse off her fingers with a kitchen towel (hard to resist licking them clean). "Is that seaweed?" she asks, indicating a tray of biscuits, lined up nearby. Without the mousse topping, she can see that they weren't really biscuits at all, but many layers of paper-thin seaweed, pressed together to form a semi-firm base.
"It is," Gloria confirms. "Foraged from Scottish coasts, with Orkney crab mousse and Scottish salmon roe. Scotland's waters, on a plate.”
― Brianne Moore, All Stirred Up

“I handed her one of the little chiffon cakes, the top slathered in butter and sugar, and helped myself to one of the cheese-topped mamón. I tore it in half and a faint curl of steam rose up, as well as the smell of sweet butter and the sharp tinge of cheddar.”
― Mia P. Manansala, Arsenic and Adobo

“An unplanned tomorrow is like a potluck dinner not a gourmet meal.”
― Jeffrey G. Duarte

“There's this little area outside by a creek, because I think every single place is by some kind of creek in Georgia, and apparently we're hanging out there. Will is the only guy from the other team here. It strikes me as odd, then, that we've cordoned ourselves off from each other because of these random group assignments. But we have. When I walk up, arms linked with Riya, Andrew glances at me and his face darkens.”
― Brianna R. Shrum, The Art of French Kissing

“Many of the featured establishments have been around for generations, some for hundreds of years. The reason is that whilst Kyoto is a modern city, it is also an ancient city where much of Japanese culture sprouted and developed, including many aspects of the Japanese kitchen. Visiting these establishments, experiencing their hospitality, and sampling their wares is literally taking a tour through a significant part of Japanese culinary history, often in the original setting. It’s a unique opportunity for anyone with an interest in Kyoto and Japanese culture more generally. Through these establishments, you can feel the Kyoto style and by extension a core aspect of Japanese style.”
― Chikashi Miyamoto, An Insider’s Guide to Authentic Kyoto for Foodies: A Curated List of Where to Eat and Drink in Kyoto

“One of the recurring themes mentioned in this guide is the quality of well water in Kyoto. Their soft water is an essential ingredient in making many of their gastronomic creations exceptional. However, it takes people to recognise its importance and use the resource appropriately and responsibly. It requires care. It requires sensibility. The availability of their superior well water is happenstance, but the creative use of it is hardly an accident. It’s because of the crafts practised by the people.”
― Chikashi Miyamoto, An Insider’s Guide to Authentic Kyoto for Foodies: A Curated List of Where to Eat and Drink in Kyoto

“This little place is a jewel that is quite possibly my #1 eatery in the world. Pre-publication, I said that [O] is in my global top five, but after actually giving the notion some thought, I don’t think there is another restaurant anywhere in the world that I would rather visit.”
― Chikashi Miyamoto, An Insider’s Guide to Authentic Kyoto for Foodies: A Curated List of Where to Eat and Drink in Kyoto

“In einer Zeit, in der wir ständig mit massenproduzierten Inhalten bombardiert werden, die darauf ausgelegt sind, konsumiert und gleich wieder vergessen zu werden, wie beschissenes Fast Food für den Geist, entscheidest du dich für das Gourmet-Dinner und schreibst Bücher.”
― Daniel Ruczko, Scherben einer zerbrochenen Seele

“A.J. once reserved a table a year in advance Chez Robert, where a huge, icy gourmet broods over the greatest cuisine in the world. So baneful and derogatory is his gaze that many a client, under that withering blast, has rolled on the floor and pissed all over himself in convulsive attempts to ingratiate.”
― William S. Burroughs, Naked Lunch: The Restored Text