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Quote by Lisa Bedrick

“We need to not let food master us and take the throne of our lives. We need to make food submit to us, rather than us submitting to food. No one can serve two masters. We cannot serve money and God, and we cannot serve food and God.”

Book:How to Walk Worthy of Your Calling

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How to Walk Worthy of Your Calling

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Lisa Bedrick

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“Great food also had the ability to attract great talent. "I don't know what to do," senior engineer Luiz Barroso moaned to Jeff Dean the night he had to decide whether to join VMWare or Google. "I've made these lists. I've assigned points to all the pros and cons, and it's tied at 112 to 112." Jeff knew that the day of Luiz's interview at Google, Charlie had served creme brulee for lunch. "Did you factor in the creme brulee?" he asked. "Because I know you really like creme brulee." "Oh no! I didn't consider that," Luiz admitted. The next morning he accepted Google's offer.”

Humor Food

Book:I'm Feeling Lucky: The Confessions of Google Employee Number 59

Source: I'm Feeling Lucky: The Confessions of Google Employee Number 59

“Troy sat down next to Sherri, examining her tray. "Are you going to eat that?" he asked. "I know what went in there." He smiled, looking mysterious. Troy's mother worked in the cafeteria. Sherri immediately dropped the turkey roll.”

Food Afterlife Cafeteria Amy Lapalme

Book:Afterlife

Source: Afterlife

“But it seems that I can tackle the most esoteric of recipes, the most elusive puff pastry, as long as I do not have to count the empty layers of loneliness building up inside.”

Loneliness Food Longing

Author:Kim Sunée

“When life gives you lemons, sell them and buy a pineapple. How to better your life 101.”

Life Food Fruit Lemons Pineapples

Author:Davin Turney

“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.”

Art Food Cooking Cooks Ingredients Recipes Foodie Healthyeating Homecookng Pollanfamilytable Lori Pollan

Book:The Pollan Family Table: The Best Recipes and Kitchen Wisdom for Delicious, Healthy Family Meals

Source: The Pollan Family Table: The Best Recipes and Kitchen Wisdom for Delicious, Healthy Family Meals

“In Paris in the 1950s, I had the supreme good fortune to study with a remarkably able group of chefs. From them I learned why good French good is an art, and why it makes such sublime eating: nothing is too much trouble if it turns out the way it should. Good results require that one take time and care. If one doesn't use the freshest ingredients or read the whole recipe before starting, and if one rushes through the cooking, the result will be an inferior taste and texture--a gummy beef Wellington, say. But a careful approach will result in a magnificent burst of flavor, a thoroughly satisfying meal, perhaps even a life-changing experience. Such was the case with the sole meunière I ate at La Couronne on my first day in France, in November 1948. It was an epiphany. In all the years since the succulent meal, I have yet to lose the feelings of wonder and excitement that it inspired in me. I can still almost taste it. And thinking back on it now reminds me that the pleasures of table, and of life, are infinite--toujours bon appétit!”

Life Creativity Food Cooking Julia Child

Book:My Life in France

Source: My Life in France

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