Food Love Quotes

“You can be miserable before you have a cookie and you can be miserable after you eat a cookie but you can't be miserable while you are eating a cookie.”
― Ina Garten

“... 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,

“When they figure out how to bottle up orgasms and sell them as a food additive, I'll be first in line.”
― Nenia Campbell, Bound to Accept

“Bein' rich is having leftovers. Good leftovers make yo' tongue fly outta yo' mouth and smack yo' brains out.”
― Paula Deen

“See that's what people don't get about food. It's never the food, it's the love that goes into making it. That's what's important.”
― Sarah Strohmeyer, Sweet Love

“Something must be done about the food.”

Seeing his speculative glance Clare laid down her fork and gave him a warning scowl. “Yes, I’m a good cook, but I will not have time to work in the kitchen. And don’t try to convince me that a mistress also has to cook for her lover.”

“I wasn’t thinking of wasting your valuable time in the kitchen.” He smiled mischievously. “But a mistress can do interesting thing with food. Shall I describe them?”

“No!”

“Another time, perhaps.”
― Mary Jo Putney, Thunder & Roses

“I like bread, and I like butter - but I like bread with butter best.”
― Sarah Weiner

“There is nothing in the world that good food cannot fix.”
― Kevin kwan, Crazy Rich Asians

“Everyone is in such a good mood when they've eaten well.”
― E.A. Bucchianeri, Vocation of a Gadfly

“The cakes and pies and casseroles beckoned like gastronomic sirens, and there was no one to lash me to the mast.”
― Chris Fabry, The Promise of Jesse Woods

“And not wretched sausages half full of bread and soya bean either, but real meaty, spicy ones, fat and piping hot and burst and just the tiniest bit burnt. And great mugs of frothy chocolate, and roast potatoes and roast chestnuts, and baked apples with raisins stuck in where the cores had been, and then ices just to freshen you up after all the hot things.”
― C.S. Lewis, The Silver Chair

“The bond between food and me is like other relationships in my life: complicated, evolving, demanding, and in need of constant work. But together we’ve come so far, moving from my childhood obligation to clean my plate, to a mindless need to fill up, to a truly nourishing and pleasurable exchange. That’s the real reward.”
― Ashley Graham

“Jasmine felt a sense of power in cooking. It was she who controlled the ingredients, she who controlled the menus, and she who controlled the fragrances that filled her home.”
― Brenda Sutton Rose, Dogwood Blues

“And immediately, mixed with a sizzling sound, there came to Shasta a simply delightful smell. It was one he had never smelled in his life before, but I hope you have. It was, in fact, the smell of bacon and eggs and mushrooms all frying in a pan.”
― C.S. Lewis, The Horse and His Boy

“Eat, as nobody is watching. Enjoy food like that’s the only thing left in your world.”
― Nikita Dudani

“I'm a fiend when it comes to good pastry, and the French make the best as far as I'm concerned.”
― Miles Davis, Miles: The Autobiography

“Electra Gates would never concern herself with how much lard should be in pie dough, I thought; but then, I was not Electra Gates. I wanted pie, something that didn't seem to interest romantic heroines.”
― Sharon Pywell, The Romance Reader's Guide to Life

“The irony is that food gives me a sense of control, even though it makes me totally out of control. Food is something I can choose, order, have delivered. I sit down, eat, and feel really good in the moment. At its essence, food is nourishing. There is truth in that. The trick is understanding and respecting the line where it crosses over into something unhealthy.”
― Ashley Graham

“I make the very best halwa chebakia. With mint tea, or qamar-el-deen- you can take some home to your family."
Such an offer cannot be refused. I know this from experience. Years of traveling with my mother have taught me that food is a universal passport. Whatever the constraints of language, culture or geography, food crosses over all boundaries. To offer food is to extend the hand of friendship; to accept is to be accepted into the most closed of communities. I wondered if Francis Reynaud had ever thought of this approach. Knowing him, he hasn't. Reynaud means well, but he isn't the type to buy halwa chebakia or to drink a glass of mint tea in the little café on the corner of the Boulevard P'tit Baghdad.
I followed Fatima into the house, making sure to leave my shoes at the door. It was pleasantly cool inside and smelt of frangipani; the shutters closed since midday to guard against the heat of the sun. A door led into the kitchen, from which I caught the mingled scents of anise and almond and rosewater and chickpeas cooked in turmeric, and chopped mint, and toasted cardamom, and those wonderful halwa chebakia, sweet little sesame pastries deep-fried in oil, just small enough to pop into the mouth, flower-shaped and brittle and perfect with a glass of mint tea...”
― Joanne Harris, Peaches for Father Francis

“They shared a platter of meze and dips and, for dessert, summer berries dipped in four kinds of melted chocolate. Lovers' food, Lara thought, watching Phil feed Katy a strawberry.
When she was married, she had made special trips to obscure ethnic supermarkets for Vietnamese rice pancakes and soba noodles. She had bought extra-virgin olive oil online from a tiny estate in Sicily. She had discovered celeriac and plantains and Jerusalem artichokes. She had sautéed and ceviched and fricasseed and brûléed.”
― Ella Griffin, The Flower Arrangement

“The five cells are silky-white within, and are filled with a mass of firm, cream-coloured pulp, containing about three seeds each. This pulp is the eatable part, and its consistence and flavour are indescribable. A rich custard highly flavoured with almonds gives the best general idea of it, but there are occasional wafts of flavour that call to mind cream-cheese, onion-sauce, sherry-wine, and other incongruous dishes. Then there is a rich glutinous smoothness in the pulp which nothing else possesses, but which adds to its delicacy. It is neither acid nor sweet nor juicy; yet it wants neither of these qualities, for it is in itself perfect. It produces no nausea or other bad effect, and the more you eat of it the less you feel inclined to stop. In fact, to eat Durians is a new sensation worth a voyage to the East to experience.”
― Alfred Russel Wallace

“Low calories and deliciousness can’t work together; guilt would.”
― Sanjeet Veen

“I love Pizza thicker, when the crust is thinner!”
― Jasleen Kaur Gumber

“It’s true: A slice of pound cake does wonders to thaw the coldest of days.”
― Sasha Martin, Life from Scratch: A Memoir of Food, Family, and Forgiveness

“I have been seduced and I have seduced. But this, dear friends, and gentle mouths...this was a Seduction.”
― Gael Greene

“I have been seduced and I have seduced. But this, dear friends, and gentle mouths...this was a Seduction.”
― Alex Prud'Homme, The French Chef in America: Julia Child's Second Act

“I told a friend of mine that my ambition was now to design my lifestyle around food. He made funny remarks about it and laughed it off. But it is what I'm sincerely aiming for.”
― Lebo Grand, Sensual Lifestyle

“You never look at your plate with disappointment here, eating seems to be a penance back home [in England] but in America they make food fun.”
― Viv Albertine, Clothes, Clothes, Clothes. Music, Music, Music. Boys, Boys, Boys

“Do not by spoiled food just because they are cheap to maximize your money instead buy good food even doe they are cost, because your health is more important than your wealth”
― prince el fati

“We're craftspeople, We're folk artists, We're barbecue royalty, We're Black Smoke.”
― Adrian Miller, Black Smoke: African Americans and the United States of Barbecue