Gourmet Quotes

I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan.
Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over ~ Stacey Ballis

For a gourmet wine is not a drink but a condiment, provided that your host has chosen correctly. ~ Edouard De Pomiane

There is no English equivalent for the French word flâneur. Cassell's dictionary defines flâneur as a stroller, saunterer, drifter but none of these terms seems quite accurate. There is no English equivalent for the term, just as there is no Anglo-Saxon counterpart of that essentially Gallic individual, the deliberately aimless pedestrian, unencumbered by any obligation or sense of urgency, who, being French and therefore frugal, wastes nothing, including his time which he spends with the leisurely discrimination of a gourmet, savoring the multiple flavors of his city. ~ Cornelia Otis Skinner

Since words elude me when I need them most, I learned long ago that I cannot count on QUALITY time with God when I want to pray. I need QUANTITY and regularity. Quality is not something I can predict. My husband, Andy, and I might schedule an elaborate evening out with candles and a gourmet meal, but there is no guarantee that we'll have a wonderful time together
chopping onions peppers die by side in the kitchen, reading together on the couch, sitting on the front step watching our sons ride bikes, and making plans for our life together. ~ Sybil MacBeth

Whenever I get married, I start buying Gourmet magazine. ~ Nora Ephron

For the first few hundred years of American history, food preparation was generally approached in a no-nonsense manner. Even as late as twenty-five years ago, the general attitude was that "feeding your face" was all right, but to make too much fuss about it was somehow decadent. In the past two decades, of course, the trend has reversed itself so sharply that earlier misgivings about gastronomic excesses seem almost to have been justified. Now we have "foodies" and wine freaks who take the pleasures of the palate as seriously as if they were rites in a brand-new religion. Gourmet ~ Mihaly Csikszentmihalyi

When I created Chipotle in 1993, I had a very simple idea: Offer a simple menu of great food prepared fresh each day, using many of the same cooking techniques as gourmet restaurants. Then serve the food quickly, in a cool atmosphere. It was food that I wanted, and thought others would like too. We've never strayed from that original idea. The critics raved and customers began lining up at my tiny burrito joint. Since then, we've opened a few more. ~ Steve Ells

Once again, when you upgrade sensations from an addiction to a preference, you can enjoy things such as gourmet food and music, without having your happiness depend on them. ~ Ken Keyes Jr.

The chef outdid himself, as one delectable dish after another was brought up from the kitchens. For Gabriel, there was a succulent roast goose with figs and a tender glazed ham, while (Esme) dined on a pair of clever cheese dishes, one made with cream and potatoes and another from Italy that combined cheese-filled flat noodles smothered with a wonderful rosemary butter sauce.
Accompanying all of that was a plentiful array of vegetables, spiced and stewed fruits and freshly baked breads with creamy butter. And for dessert, there was a flaming plum pudding with a cognac whipped cream so strong it threatened to leave her tipsy. ~ Tracy Anne Warren

Ordinary folk prefer familiar tastes - they'd sooner eat the same things all the time - but a gourmet would sample a fried park bench just to know how it tastes. ~ Walter Moers

The more modest and impractical the kitchen, the more likely one will be invited to stay for a meal. Show me a fancy house with a top-of-the-line gourmet kitchen, and I'll show you a family that eats out a lot. ~ Firoozeh Dumas

No man under forty can be dignified with the title of gourmet. ~ Jean Anthelme Brillat-Savarin

Concocting a good guest list is like seasoning a gourmet sauce. Too many similar ingredients and it's bland. Too much variety in the seasoning and the result may be overpowering. ~ Sheila Ostrander

You know he's full of crap, right?" Chas spoke up.
"Grade A, gourmet crap," Coalhouse agreed. ~ Lia Habel

I'm not really into gourmet food; I'm the kind of guy who just stops by a place that looks good rather than heading for the restaurant of the moment. ~ Lee Child

A gourmet meal without a glass of wine just seems tragic to me somehow. ~ Kathy Mattea

I don't use the word gourmet. The word doesn't mean anything anymore. 'Gourmet' makes it sound like someone is putting sherry wine in the corn-flake casserole. ~ Julia Child

I remember the excitement of finding a great pancake recipe in 'Gourmet.' It felt as if it were mine. And it was Berkeley, of course - everybody cooked together. Cooking is what one did. ~ Mona Simpson

Indulgence comes in all varieties: a mouthful of gourmet chocolate, a hot stone massage, a week in Paris or 20 uninterrupted minutes to get
lost in a book. ~ Gina Greenlee

I can cook really well. I started cooking as a kid, so I can fend for myself in the kitchen and even do a little gourmet action. ~ Ty Pennington

I say everything's about company. A gourmet meal with an asshole is a horrible meal. A hot dog with an interesting person is an amazing meal. ~ Chris Rock

A true gourmet - a judge - has the wisdom to know when to stop eating. ~ Mark Kurlansky

I mean, I get it, In life, we're judged according to what we've done. And women are consistently assessed more harshly. A New York University study showed that women have to do much more than men to be perceived as equally productive in the workplace. So we keep chugging along. Me? I'm great. I got so much done today! We want to have spotless homes, healthy-yet-gourmet meals, executive-track promotions, well-behaved children, a robust spiritual life, spotless community service, hot sex, and on top of all that, some time to relax. But herein lies the conundrum, If we continue to pursue productivity for productivity's sake, women will continue to position ourselves diametrically opposed to satisfaction.

You may feel like the most productive person alive, but without a purpose, you're just busy. ~ Erin Falconer

They say the way to a man's heart is through his stomach, right?" I said. "How about Tristan and I make you and Jax a romantic dinner? And you bake him a cake for dessert. We'll warm him up with a gourmet meal, but once he tastes your cake, he'll be putty in your hands. ~ Kristie Cook

Taking solitude in stride was a sign of strength and of a willingness to take care of myself. This meant - among other things - working productively, remembering to leave the house, and eating well. I thought about food all the time. I had a subscription to Gourmet and Food & Wine. Cooking for others had often been my way of offering care. So why, when I was alone, did I find myself trying to subsist on cereal and water? I'd need to learn to cook for one. ~ Jenni Ferrari-Adler

Food was becoming more abstract, more aestheticized and compartmentalized-- and indeed, after kaiseki, who can ever go back to Burger King, or even a well-made gourmet sandwich? Instead of food, I longed for other things to swell my body and buoy its lines--- lists of ancient queens, the grave and stately names for the forgotten regions of the sea, the imagined words for desire in hermetic languages; food, on the other hand, was leaving me increasingly unmoved.... I grew thinner and thinner, streamlined, my blood nourished by ever-slighter molecules, some kind of pale elongated light running the length of my body, nightmares detouring it in the most starved, and so-lightly blue-black-bruised, corners of my flesh. In this state of non-health, every step became a performance, each stride an act of contrition, a question and an answer.... On the once-dry, now-flowering branches of my skeletal limbs, the words sight, hearing, taste, smell, and touch were being invisibly but indelibly written. I was a festival of new senses.
~ Cynthia Gralla

You sat in your nice little flat all through our war and watched us, bleeding all over the TV news. And you thought, 'How awful!' and then you got up and made yourself another cup of gourmet coffee." I flinched when he said that. It was a pretty accurate description. ~ Geraldine Brooks

As long as one strives to become a gourmet or a connoisseur of wines because it is the "in" thing to do, striving to master an externally imposed challenge, then taste may easily turn sour. But a cultivated palate provides many opportunities for flow if one approaches eating - and cooking - in a spirit of adventure and curiosity, exploring the potentials of food for the sake of the experience rather than as a showcase for one's expertise. ~ Mihaly Csikszentmihalyi

I bid you peace - said at the end of every TV episode of The Frugal Gourmet ~ Jeff Smith

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

I took his eating habits and gourmet knowledge as signifiers for other cultural and economic characteristics. ~ Eve Turow

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. ~ Ernest K. Gann

Food is a passion because I basically grew up in a kitchen. My mother was a gourmet chef and I'm the youngest of five kids. We would always congregate in the kitchen. ~ Laura Prepon

Cooking is not about convenience and it's not about shortcuts. Our hunger for the twenty-minute gourmet meal, for one-pot ease and prewashed, precut ingredients has severed our lifeline to the satisfactions of cooking. Take your time. Take a long time. Move slowly and deliberately and with great attention. ~ Thomas Keller

Some people who are obsessed with food become gourmet chefs. Others become eating disorders. ~ Marya Hornbacher

Writing a great book is like creating a gourmet meal! Those who thoroughly enjoyed your book will come back to get fed again. ~ Darrell Gibbs

Once she'd graduated from Ever After High, she'd open her own chain of bakeries. She'd publish cookbooks and create an entire line of gourmet treats under her label, Ginger's Goodies. By sharing her talents on a larger scale, she'd help make the world a happier place. For Ginger Breadhouse believed, with every ounce, gram, and sprinkle of her soul, that good food was one of the secret ingredients to happiness. Whether in times of celebration or sadness, beautifully prepared goodies had the power to bring people together. ~ Suzanne Selfors

I'm like the most expensive, exotic item on a gourmet menu. People can wonder about the sensuous delights of the dish, but they can't afford such an expensive luxury ~ Anna Kournikova

Even the most astute chefs seek out the assistance of Celine Labaune, owner of Gourmet Attitude, because they know they can rely on her keen senses and deep understanding of the truffle trade. ~ Thomas Keller

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) ~ Wendell Berry

If he desired to know about automobiles, he would, without question, study diligently about automobiles. If his wife desired to be a gourmet cook, she'd certainly study the art of cooking, perhaps even attending a cooking class. Yet, it never seems as obvious to him that if he wants to live in love, he must spend at least as much time as the auto mechanic or the gourmet in studying love. ~ Leo Buscaglia

Think of it like the best mac and cheese you've ever had. No neon yellow Velveeta and bread crumbs. I'm talking gourmet cheddar, the expensive stuff from Vermont that crackles as it melts into the crust on top. Imagine if right before you were about to tear into it, the mac and cheese starts talking to you? ~ Alaya Dawn Johnson

The key to this risotto is Japanese peppers of all things?!"
"It's sharp, refreshing aroma highlights the mellow body of the cheese... while making the eel's umami flavor flash like an explosion!"
"And that one key ingredient that quietly ties it all together...
... is garlic!"
"Garlic?! In traditional Japanese cuisine?! That's almost unheard of!"
"Those are special smoked garlic chips a junior of mine made. They were smoked using wood from a walnut tree, which is known to emphasize seafood flavors well. By lightly crushing those chips and sprinkling them on as a topping, I added a pleasantly crunchy texture to the dish.
But the most critical feature of my dish... is that I broiled the eel using the Kansai region Kabayaki style. Unlike the Kanto region style, there's no steaming step. Leaving all that oil in gives the eel a more fragrant aroma with a heavier texture and stronger flavor...
... meaning it pairs much more naturally with a flavor as powerful as garlic. *Steaming the eel makes much of its natural oil seep out, leaving the flesh light and fluffy.*
But what makes these chips so extraordinary... is that they're infused with Ibusaki's earnest passion and the pure sweat of his helpers, Aoki and Sato. There's no way they could not be delicious!"
"Ew! Don't say they're infused with sweat! That's gross!"
"This much alone is already an impressively polished gourmet course. What's in store for us in that teapot?"
"That ~ Yuto Tsukuda

You," he continued, grabbing my wrist. "All of you, from the safe world, with your air bags and your tamper-proof packaging and your fat-free diets. You are the superstitious ones. You convince yourself you can cheat death, and you are absolutely offended when you learn that you can't. You sat in your nice little flat all through our war and watched us, bleeding all over the TV news. And you thought, 'How awful!' and then you got up and made yourself another cup of gourmet coffee. ~ Geraldine Brooks

A gourmet can tell from the flavor whether a woodcock's leg is the one on which the bird is accustomed to roost. ~ Lucius Beebe

[C]onvenience is one of the two dirty words of American cooking, reflecting the part of our national character that is easily bored; the other is 'gourmet.' Convenience foods demonstrate our supposed disdain for the routine and the mundane: 'I don't have time to cook.' The gourmet phase, which peaked in the eighties, when food was seen as art, showed our ability to obsess about aspects of daily life that most other cultures take for granted. You might only cook once a week, but wow, what a meal. ~ Mark Bittman

A gourmet who thinks of calories is like a tart who looks at her watch. ~ James Beard

I'm not a gourmet. I just like the planet. ~ Brie Larson

It is no longer enough to be lusty. One must be a sexual gourmet. ~ George Will

The difference between a gourmet and a gourmand we take to be this: a gourmet is he who selects, for his nice and learned delectation, the most choice delicacies, prepared in the most scientific manner; whereas the gourmand bears a closer analogy to that class of great eaters ill-naturedly (we dare say) denominated, or classed with, aldermen. ~ Abraham Hayward

The Indian lamb curry centered the meal as the main entree, surrounded with fragrant flat breads. Partridge compote steamed next to a fried savory forcemeat pastry made of garlic, parsley, tarragon, chives and beef suet enclosed in a buttery crust. The appetizer included oysters cut from their shell, sautéed, and then returned to be arranged in a bath of butter and dill.
The footman reappeared, and while he set a second place, Farah counted the admittedly obscene amount of desserts. Perhaps they should have left out the cocoa sponge cake, or the little cream-and-fruit stuffed cornucopias with chocolate sauce. She absolutely couldn't have chosen between the almond cakes with the sherry reduction or the coriander Shrewsbury puffs or... the treacle and the vanilla creme brûlée. ~ Kerrigan Byrne

She believed photography to be the greatest of all art forms because it was simultaneously junk food and gourmet cuisine, because you could snap dozens of pictures in a couple of hours, then spend dozens of hours perfecting just a couple of them. ~ Tommy Wallach

You can tell a lot about a fellow's character by his way of eating jellybeans. ~ Ronald Reagan

I hung my belly-dancing outfit on a hook in my room, rather than on the outside of the door where it usually stayed. That would be a painfully obvious ploy for Hunter's attention. I made myself a gourmet dinner by opening a pack of peanut butter crackers, and I settled on my bed to study.
Listened for Hunter in the outer room.
Waited for him to burst in.
Of course he didn't. It bothered me that he didn't come in to bother me, and he knew this. However, I had vowed to close my heart to him, and I meant it this time. I tried my best to throw myself into my history reading.
But come on, it was history. Versus Hunter. ~ Jennifer Echols

Keep getting asked by letter and on the street by Jane and John Does dressed in spandex how they can prepare simple "gourmet" dinners in ten minutes so as to prolong, presumably, their cross-training and spritzer-drinking binges, massage and colonic appointments, drumming and marriage-counseling sessions, and tarot-card swap clubs. An easy answer here. Scoop ample quantities of Skippy on two paper plates. Handcuff each other and then slam your faces down into the plates with gusto. Good for the gluteus maximus. And it will bring you together at the sink, plus you won't have to violate your space by answering the phone. Back to the ~ Jim Harrison

Salmon Meunière, piping hot and steaming with the rich aroma of butter!
Sautéed squid liver, boldly fragrant with the scents of garlic and soy sauce!
And a gleaming mound of glittery salmon roe marinated in soy sauce!
"It's a parade of the ultimate in gourmet ingredients!
Somei Saito senpai has created a brand-new culinary gem with his Buttered Seafood Rice Bowl! ~ Yuto Tsukuda

Sir, the nation is tense," said Cliff gravely. " It is asking itself how it can possibly stand idly by drinking gourmet coffee when an entire race is about to be disassembled. It wants to Enjoy, yes, but it feels it won't be able to fully Enjoy until some other closure is reached. ~ George Saunders

It's a funny thing about Americans, we love to bitch about paying too much for the things we really need and are really a bargain, like gas and postage stamps, but we willingly shell out outrageous amounts for unnecessary crap like gourmet coffee and soap to make your crotch smell good. Two dollars a gallon to go ten miles is too much, but five to the parking valet to go ten feet is okay. ~ Bill Maher

In many careers, crucial decisions are deliberated in meetings with white boards and breakout sessions. Options are weighed. Exploratory committees are formed. Ideas are mulled over and then discarded. Gourmet coffee is consumed. Perhaps finger sandwiches are ordered from the catering joint down the street. The whole process can take hours, days, weeks.

One of the most crucial decisions you make as a cop is Shoot or Don't Shoot. Given how quickly situations can go all sorts of wrong, you will probably have about a second and a half to deliberate before you make this call. Critics then have a lifetime to pick apart your decision over that coffee and those sandwiches. ~ Adam Plantinga

I spent time at my grandfather Dino's gourmet store where he brought in chefs from Naples to cook. I thought of them as rock stars. ~ Giada De Laurentiis

If I did sales - my technique would be to hand-seal each deal with gourmet omelets, by Jarod Kintz's secret invisible recipe that I stole. ~ Will Advise

We have a company, Geometric Software, which is into engineering services software. We have a company called Nature's Basket, which is into gourmet retailing. Both are specialized companies. ~ Adi Godrej

The world-traveler must, on the one hand, be ready (and actually seek) to visit a tribe in the Solomon Islands or stay with Tibetan nomads; on the other hand, he has to be prepared, when it is required, to wear his suit to attend a classical music concert in a big metropolis. Just as an important part of exploring Brazil is to visit its shantytowns, it is an indispensable part of understanding the French culture to eat at a gourmet restaurant in Paris. ~ Nicos Hadjicostis

Well,Anna.It's Matt or the minivan. I'm not making the choice for you."
I choose my ex.We used to be good friends,so I'm sort of looking forward to seeing him again. And maybe Cherrie isn't as bad as I remember.Except she is. She totally is. After only five minutes in her company,I cannot fathom how Bridge stands sitting with her at lunch every day.She turns to look at me in the backseat,and her hair swishes in a vitamin-enriched, shampoo-commercial curtain. "So.How are the guys in Paris?"
I shrug. "Parisian."
"Ha ha.You're funny."
Her lifeless laugh is one of her lesser attributes.What does Matt see in her?
"No one special?" Matt smiles and glances at me through the rearview mirror. I'm not sure why,but I forgot that he has brown eyes.Why do they make some people look amazing and others completely average? It's the same with brown hair. Statistically speaking, St. Clair and Matt are quite similar. Eyes: Brown. Hair: Brown. Race: Caucasian. There's a significant difference in height,but still. It's like comparing a gourmet truffle to a Mr. Goodbar.
I think about the gourmet truffle. And his girlfriend. "Not exactly. ~ Stephanie Perkins

I don't like to use 'gourmet' because it has become so overused and abused. ~ Arthur Schwartz

I thought we were going to take a 20-mule team out to the Grand Canyon and get a Bunsen burner and a bow and arrow, and whatever you can catch you cook. And it's gotta be gourmet and it better look good. ~ The Creators Of Top Chef

I turn and I walk my tray to the conveyor and I drop it on the belt and I start to walk out of the Dining Hall. As I head through the Glass Corridor separating the men and women, I see Lilly sitting alone at a table. She looks up at me and she smiles and our eyes meet and I smile back. She looks down and I stop walking and I stare at her. She looks up and she smiles again. She is as beautiful a girl as I have ever seen. Her eyes, her lips, her teeth, her hair, her skin. The black circles beneath her eyes, the scars I can see on her wrists, the ridiculous clothes she wears that are ten sizes too big, the sense of sadness and pain she wears that is even bigger. I stand and I stare at her, just stare stare stare. Men walk past me and other women look at me and LIlly doesn't understand what I'm doing or why I'm doing it and she's blushing and it's beautiful. I stand there and I stare. I stare because I know where I am going I'm not going to see any beauty. They don't sell crack in Mansions or fancy Department Stores and you don't go to luxury Hotels or Country Clubs to smoke it. Strong, cheap liquor isn't served in five-star Restaurants or Champagne Bars and it isn't sold in gourmet Groceries or boutique Liquor stores. I'm going to go to a horrible place in a horrible neighborhood run by horrible people providing product for the worst Society has to offer. There will be no beauty there, nothing even resembling beauty. There will be Dealers and Addicts and Criminals and Whores and ~ James Frey

Then just when I thought I was going to really break down for a good cry, I remembered a large bag of pistachio nuts in the back of the pantry. I don't know what made me think of them. I had hidden them beneath several packages of dried pasta. Sam liked pistachio nuts. I bought them for a cake recipe I had seen in Gourmet. I stood up like a sleepwalker, my hands empty of sheets or shoes. I would take care of all this once the cake was in the oven. The recipe was from several months ago. I didn't remember which issue. I would find it. I would bake a cake.
My father liked exotic things. On the rare occasions we went out to dinner together over the years, he always wanted us to go to some little Ethiopian restaurant down a back alley or he would say he had to have Mongolian food. He would like this cake. It was Iranian. There was a full tablespoon of cardamom sifted in with the flour, and I could imagine that it would make the cake taste nearly peppered, which would serve to balance out all the salt. I stood in the kitchen, reading the magazine while the sharp husks of the nuts bit into the pads of my fingers. I rolled the nut meat between my palms until the bright spring green of the pistachios shone in my hands, a fist full of emeralds. I would grind the nuts into powder without letting them turn to paste. I would butter the parchment paper and line the bottom of the pan. It was the steps, the clear and simple rules baking, that soothed me. My father would love this cake, ~ Jeanne Ray

The rain beat against the windows and against the tin roof of the hotel. It came down in hissing roars, then in whispers, then in loud shishes like sandpaper rubbed against wood. She drank the second glassful, climbed off the bed and began undressing, and then we were together, the cheap naked bulb still blazing down on the bed.

Thinking back, I remember the stupidest things; the way there was a taut crease just above her hips, in the small of her back. The way she smelled like a baby's breath, a sweet barely there smell that retreated and retreated, so that no matter how close you got to it you weren't sure it was there. The brown speckles in the lavender-gray eyes, floating very close to the surface when I kissed her, the eyes wide open and aware. But not caring. The eyes of a gourmet offered a stale chunk of bread, using it of necessity but not tasting it any more than necessary.

I remember getting up and coming back to her, and of throwing a shoe at the light bulb, later, when the whisky was gone. I remember the smell of rain-darkness in the room and her telling me I'd cut my feet on the light-bulb glass on the floor. And how she said I was no better than a tramp myself, that I made love to the cadence of the raingusts on the roof, and it was true I was doing just that, but it seemed the natural thing then. And I felt so marvelously clean and soaped and so in tune with the whole damned universe that I had the feeling I could have clouded up and rai ~ Elliott Chaze

Great food needed more than chefs; it needed gourmet diners. ~ Nicole Mones

I'm a bit of a gourmet chef. I love cooking - mostly Thai food. ~ Will Ferrell

It is important to work with purveyors who share our high standards and are discriminating about the products they supply. This has been the foundation of a long and loyal relationship with Gourmet Attitude, a supplier that has helped us offer our guests some of the highest quality imported truffles available in the U.S. ~ David Breeden

After eating, an epicure gives a thin smile of satisfaction; a gastronome, burping into his napkin, praises the food in a magazine; a gourmet, repressing his burp, criticizes the food in the same magazine; a gourmand belches happily and tells everybody where he ate; a glutton empraces the white porcelain alter, or more plainly, he barfs. ~ William Safire

It's not important whether someone is a gourmet. Everyone wants to eat and knows that food is crucial to live. But everyone has his own special reaction toward food. One person can become so excited about a certain dish that his eyes sparkle and his muscles harden, while someone else shovels in the same dish without paying any thought to what he's eating. A gourmet appreciates beauty. Gourmets eat slowly and thoughtfully experience taste - they don't rush through a meal and leave the table as soon as they're done. People who are not gourmets don't see cooking as an art. Gourmandism is an interested in everything that can be eaten, and this deep affection for food birthed the art of cooking. Other animals have limited tastes, some eating only plants and others subsisting solely on but, but humans are omnivores. They can eat everything. Love for delicious food is the first emotion gourmets feel. Sometimes that love can't be thwarted, not by anything. ~ Kyung-ran Jo

You might be a redneck if you consider a six-pack and a bug-zapper high-quality entertainment. ~ Jeff Foxworthy

Since my earliest memory, I imagined I would be a chef one day. When other kids were watching Saturday morning cartoons or music videos on YouTube, I was watching Iron Chef,The Great British Baking Show, and old Anthony Bourdain shows and taking notes. Like, actual notes in the Notes app on my phone. I have long lists of ideas for recipes that I can modify or make my own. This self-appointed class is the only one I've ever studied well for.
I started playing around with the staples of the house: rice, beans, plantains, and chicken. But 'Buela let me expand to the different things I saw on TV. Soufflés, shepherd's pie, gizzards. When other kids were saving up their lunch money to buy the latest Jordans, I was saving up mine so I could buy the best ingredients. Fish we'd never heard of that I had to get from a special market down by Penn's Landing. Sausages that I watched Italian abuelitas in South Philly make by hand. I even saved up a whole month's worth of allowance when I was in seventh grade so I could make 'Buela a special birthday dinner of filet mignon. ~ Elizabeth Acevedo

It was dramatic to watch my grandmother decapitate a turkey with an ax the day before Thanksgiving. Nowadays the expense of hiring grandmothers for the ax work would probably qualify all turkeys so honored with gourmet status. ~ Russell Baker

Meat Glaze (demi-glace) It's handy to have meat glaze for thickening a pan sauce and giving it body. You can make your own meat glaze by cooking chicken broth down to a fraction of its original volume (definitely a weekend project), or you can buy commercial meat glaze. One of the better meat glazes is made by More-than-Gourmet, usually found in the gourmet section of the supermarket. Meat glaze can be stored in the refrigerator for several months and can be frozen indefinitely. ~ James Peterson

When we get to the end of human beings we have to delude ourselves into a belief in God, like a gourmet who demands more complex sauces with his food. ~ Graham Greene

She will toss the leaves in a wooden bowl with a micro spray of olive oil, a drop of balsamic vinegar, the insanely expensive balsamic vinegar that she bought at the gourmet store, so viscous it drips in a slow, thick stream. A tomato. A Persian cucumber. These will emerge, pristine, from her tiny refrigerator, chilled, perfect. She will slice them thinly and fan them into beautiful patterns, a vegetable mandala, courtesy of the mandoline, a feast for the eyes. She will hand-crumple Parmigiano Reggiano onto the top, and then, from on high, she will brandish the mill and grind coarse crystals of pink salt form the Himalayas into fine, sparkly shavings that will float, like snowflakes, onto the pale green surface of her salad. ~ Janice Y.K. Lee

Gluttony is a great fault; but we do not necessarily dislike a glutton. We only dislike the glutton when he becomes a gourmet-that is, we only dislike him when he not only wants the best for himself, but knows what is best for other people. ~ Gilbert K. Chesterton

We often feed the critic gourmet meals and starve the rest. ~ Angeles Arrien

During the day I force myself to at least eat some salads rather than rubbish, and a steak in the evening. In fact, I eat to basically satisfy my hunger. I hardly have the time to appreciate a meal, and I'm everything, but a gourmet. ~ Milla Jovovich

Sometimes when I'm faced with an atheist, I am tempted to invite him to the greatest gourmet dinner that one could ever serve, and when we have finished eating that magnificent dinner, to ask him if he believes there's a cook. ~ Ronald Reagan

In the center, where the fruit bowl usually is, the cheesecake rests on a pedestal. It's beautiful- perfectly round and smoothed, creamy white with chocolate swirls on a chocolate cookie crust, sitting in a pool of something bright pink.
"You didn't make that," Phil challenges.
"Sure I did," Fiona says.
"What is it?" Jimmy asks.
"Chocolate swirl cheesecake with raspberry coulis." She holds up the June issue of Gourmet; the very same cake is pictured on the cover. ~ Elin Hilderbrand

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. ~ Jodi Picoult

The greedy man is he who habitually eats too much, knowing that he is injuring his bodily health thereby, and this is a vice to which not the gourmet but the gourmand is a slave. ~ E.F. Benson

His master plan to get them all out the door early met its first check of the day when he opened his closet door to discover that Zap the Cat, having penetrated the security of Vorkosigan House through Miles's quisling cook, had made a nest on the floor among his boots and fallen clothing to have kittens. Six of them.
Zap ignored his threats about the dire consequences of attacking an Imperial Auditor, and purred and growled from the dimness in her usual schizophrenic fashion. Miles gathered his nerve and rescued his best boots and House uniform, at a cost of some high Vor blood, and sent them downstairs for a hasty cleaning by the overworked Armsman Pym. The Countess, delighted as ever to find her biological empire increasing, came in thoughtfully bearing a cat-gourmet tray prepared by Ma Kosti that Miles would have had no hesitation in eating for his own breakfast. In the general chaos of the morning, however, he had to go down to the kitchen and scrounge his meal. The Countess sat on the floor and cooed into his closet for a good half-hour, and not only escaped laceration, but managed to pick up, sex, and name the whole batch of little squirming furballs before tearing herself away to hurry and dress. ~ Lois McMaster Bujold

You see I'm wearing the tie," said Bingo.
"It suits you beautiful," said the girl.
Personally, if anyone had told me that a tie like that suited me, I should have risen and struck them on the mazzard, regardless of their age and sex; but poor old Bingo simply got all flustered with gratification, and smirked in the most gruesome manner.
"Well, what's it going to be today?" asked the girl, introducing the business touch into the conversation.
Bingo studied the menu devoutly.
"I'll have a cup of cocoa, cold veal and ham pie, slice of fruit cake, and a macaroon. Same for you, Bertie?"
I gazed at the man, revolted. That he could have been a pal of mine all these years and think me capable of insulting the old tum with this sort of stuff cut me to the quick.
"Or how about a bit of hot steak-pudding, with a sparkling limado to wash it down?" said Bingo.
You know, the way love can change a fellow is really frightful to contemplate. This chappie before me, who spoke in that absolutely careless way of macaroons and limado, was the man I had seen in happier days telling the head-waiter at Claridge's exactly how he wanted the chef to prepare the sole frite au gourmet au champignons, and saying he would jolly well sling it back if it wasn't just right. Ghastly! Ghastly!
A roll and butter and a small coffee seemed the only things on the list that hadn't been specially prepared by the nastier-minded members of the Borgia family for people they h ~ P.G. Wodehouse

No matter where he went in the City, there was an odoriferous mix of food and vehicles, like the alchemic concoctions of some mad gourmet mechanic: Kung Pao Saab Turbo, Buick Skylark Carbonara, Sweet-and-Sour Metro Bus, Honda Bolognese with Burning Clutch Sauce. ~ Christopher Moore

I can't believe it! A real gourmet kitchen, and I get to watch! ~ Loic Remy