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“Let's just go in and enjoy ourselves,' Yvonne had said after a long moment when the Hitchens family had silently reviewed the menu—actually of the prices not the courses—outside a restaurant on our first and only visit to Paris. I knew at once that the odds against enjoyment had shortened (or is it lengthened? I never remember).”
― Christopher Hitchens, Hitch 22: A Memoir

“Who are you? She asked silently, as she laid away the collector's quotations, his drawings, his scraps of famous poetry: "Come live with me and be my love..." interleaved with menus: 'oysters, fish stew, tortoise in its shell, bread from the oven, honey from the honeycomb.' The books were unsplattered but much fingered, their pages soft with turning and re-turning, like collections of old fairy tales. Often Jess thought of Rapunzel and golden apples and enchanted gardens. She thought of Ovid, and Dante, and Cervantes, and the Pre-Raphaelites, for sometimes McClintock pictured his beloved eating, and sometimes sleeping in fields of poppies, and once throned like Persephone, with strawberry vines entwined in her long hair.”
― Allegra Goodman, The Cookbook Collector

“Our tapas look exquisite: little squares of spiced honey-cake decorated with goat's cheese and roast pears, chicken livers on port on slices of potato with onion marmalade, rolled up radicchio with honey and haddock. Ben has been to buy some boxes from the patisserie to stow our treasures. The exotic menu is made up of taramasalata, roulade of tuna and capers, salad of peppers sautéed in garlic, and aubergine caviar. It isn't very exotic for an inhabitant of the Balkans but it probably would be for someone from Vietnam or Brittany. The giant salad really is a giant: there's a whole meal in it, from the first course to the dessert and all that with no rice and no tinned sweet corn. Slivers, slivers of all sorts of different things- vegetables, cheese, fruit- all blended without crushing each other, side by side without working against each other.”
― Agnès Desarthe, Chez Moi: A Novel

“For as long as there has been something to sell, we have been marketing. Why should selling feel good healthy foods be any different?”
― Sarah Pullen, Healthy Profits: How to promote healthy choices that grow your food business

“Get your customers to feel differently, not think differently, about your feel good healthy food.”
― Sarah Pullen, Healthy Profits: How to promote healthy choices that grow your food business

“I hate eating shrimp or prawns or anything like that. They are Chewing Gum of the Sea. You chew and chew for what seems like half an hour. Then, if you manage to actually bite into the damn stuff, this cold jet of fishy liquid squirts into your mouth and down your throat. Nauseating.”
― Stewart Stafford