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Gourmet Quotes

Browse 89 quotes about Gourmet.

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Gourmet Quotes

“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.”

Growing UpComing Of AgeDomestic ViolenceFoodieGourmetNonjudgmentalChef CultureXenophobia Or Apartheid
Book:The Art of French Kissing
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“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.”

GourmetFoucaultBachelard
Book:Foucault in California [A True Story—Wherein the Great French Philosopher Drops Acid in the Valley of Death]
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“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.”

BreadCulinaryChefRecipesCuisineGourmetRecipeBread And WineBreadmakingFrench BreadZomick SWonder Bread
Book:Zomick's Kosher Challah - Bread Recipes by Zomick's Bakery
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“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.”

CultureRestaurantsJapanCuisineKyotoGourmet
Book:An Insider’s Guide to Authentic Kyoto for Foodies: A Curated List of Where to Eat and Drink in Kyoto
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“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.”

CultureRestaurantsJapanCuisineKyotoGourmet
Book:An Insider’s Guide to Authentic Kyoto for Foodies: A Curated List of Where to Eat and Drink in Kyoto
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“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.”

CultureRestaurantsJapanCuisineKyotoGourmet
Book:An Insider’s Guide to Authentic Kyoto for Foodies: A Curated List of Where to Eat and Drink in Kyoto
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“Prideep pointed to the flames of paraffin lamps as they came alive in the distance and cackled in awe at the experience. (…) 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.”

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Book:Beyond the Devil's Teeth: Journeys in Gondwanaland
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“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.”

BreadGourmetGrilled CheeseFood Truck
Book:The Optimist's Guide to Letting Go
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“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.”

SeafoodFlavorsGourmetMousseScottish Food
Book:All Stirred Up
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“I am drawn to the new chart with all of its colorful intricacies as a gourmet must anticipate the details of a feast ... I shall keep them forever. As stunning exciting proof that a proper mixture of science and art is not only possible but a blessed union.”

ArtForeverArt IsExcitingBlessedUnionsDetailsProofFlightAviationMixturesAnticipateColorfulStunningArt And ScienceGourmetIntricacy
Book:Fate is the Hunter: A Pilot's Memoir
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“We are not simply intellectual creatures. We wish to make love, to enjoy a gourmet dinner, to jog in the park, to cheer lustily at a ball game, to engage in spirited conversation with our friends, to play bridge or tennis, travel to exotic places, struggle with others to build a better world, and to enjoy the arts. The arts are so vital because they help to make life worth living. Music, poetry, literature, paintings, dance, and the theater are among our richest joys...The fine arts contribute immeasurably to the good life and that is why we cherish them.”

WorldArtPlayHelpingJoyLiteratureGamesWishEnjoyStrugglePaintingFineConversationCreaturesIntellectualBallsTheaterDinnerBridgesParksTennisCherishCheerGood LifeMaking LoveWorth LivingExoticFine ArtsSpiritedLife Worth LivingBall GamesGourmetExotic Places
Author:Paul Kurtz
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“I was baking cakes for a gourmet shop and put two chocolate cakes in oven to bake and when I opened the oven an hour later, they were raw - the oven wasn't working. I didn't know what to do. I couldn't borrow an oven and I didn't want to waste the batter, so I came up with the idea of steaming them and they came out great! Thick and fudgy, like pudding cake. That happy accident was always in the back of mind.”

KnowsWantMindTwoIdeasHoursWasteAccidentsShopsChocolateCakeThickBakingOvensPuddingGourmetChocolate CakeHappy AccidentsBaking A Cake
Author:Michele Scicolone
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“After a good dinner one can forgive anybody, even one's own relations.”

FamilyFoodRelationCookingForgivingDinnerCulinaryThanksgivingCuisineAbout FamilyGood FoodThanksgiving DayDinner TableThanksgiving ThanksFood And DrinkEating FoodFunny FoodFood And EatingGourmetThanksgiving HolidayGreat FoodThankful ThanksgivingThanksgiving ThankfulFresh FoodHappy ThanksgivingDelicious FoodThanksgiving InspirationalCooking And EatingThanksgiving FunnyLove ThanksgivingThanksgiving DinnerEating And DrinkingGood ThanksgivingYummyFamily ThanksgivingBest FoodThanksgiving And FamilyThanksgiving FamilyGourmet FoodThanksgiving TurkeyHunger For FoodHappy Thanksgiving LoveTurkeys On ThanksgivingGood EatingFamily DinnerFun FoodUnhappy FamilyDay After ThanksgivingEating DinnerFood CultureHappy Thanksgiving GreetingsCooking Dinner
Author:Oscar Wilde
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“Choices are funny things-ask a native tribe that's eaten grubs and roots forever if they're unhappy, and they'll shrug. But give them filet mignon and truffle sauce and then ask them to go back to living off the land, and they will always be thinking of that gourmet meal. If you don't know there's an alternative, you can't miss it.”

IfsThinkingKnowsGivingChoicesAsksForeverLandMissingRootsUnhappyAlternativesMealsNativeTribesFunny ThingsSauceGourmetTrufflesFilet Mignon
Book:Handle with Care: A Novel
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“The pleasure of eating should be an extensive pleasure, not that of the mere gourmet. People who know the garden in which their vegetables have grown and know that the garden is healthy will remember the beauty of the growing plants, perhaps in the dewy first light of morning when gardens are at their best. Such a memory involves itself with the food and is one of the pleasures of eating. (pg. 326, The Pleasures of Eating)”

PeopleKnowsShouldFirstsLightRememberMemoriesPleasureMorningGrowingHealthyEatingGardenPlantMereVegetablesGourmet
Book:What Are People For?: Essays
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