FoodReference.com Logo

FOOD QUOTES SECTION

Quotations, sayings and aphorisms about food and beverages, eating and drinking, food appreciation, restaurants, chefs, cooks, food critics, etc.

Home       Food Articles       Food Trivia & Facts       Today In Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Recipe Contests       Culinary Schools       Gourmet Tours       Food Festivals & Shows

You are here > Home

 


Quotes about food and.....

   'Mackerel' to 'Millionaires'        Mackerel        Madeleine        Madison Avenue        Magic       Malady        Malta Quotes        Man        Manhattan        Manners        Manure Quotes        Marmalade Quotes        Marriage        Martini        Mason Jars        Masterpieces        Masticating        Mattresses        Matzo, Matzo Balls        Mayonnaise        McDonald's        Meals        Measurements       Meat        Meat Cooking        Meat Eaters        Medicine        Melons        Melting Pot        Memories        Men        Menus        Menu Talk        Metaphysics        Methuselah        Mexico        Microwave Ovens        Midnight Oil        Military Food        Milk        Milk Drinkers        Millers        Millionaires  

 

 

 

CULINARY SCHOOLS
and COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

 

Chef with red wine glass

Food Measurement Quotes


“There is no technique, there is just the way to do it
. Now, are we going to measure or are we going to cook?”

Frances Mayes, 'Under the Tuscan Sun' (1996)

 

"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."

X. Marcel Boulestin, chef, food writer (1878-1943)

 

“Measure the girth of the chef and you can rate his restaurant.”

French saying
 

“How much cheese is a handful? How much more or less is a cupful? What is the capacity of a glass, a tumbler, or a soup ladle? What is the difference between a suspicion and a pinch? How much more is a good pinch? How much wine is a little, how many olives a few? When a book says a tin of chopped almonds or pomegranate juice what are you supposed to understand by that?”

Elizabeth David (1913-1992)
‘Spices, Salt & Aromatics in the English Kitchen’

 

“The dangerous person in the kitchen is the one who goes rigidly by weights, measurements, thermometers and scales. I would say once more that all these scientific implements are not of much use, the only exception being for making pastry and jams, where exact weights are important.”

X. Marcel Boulestin, chef, food writer (1878-1943)

 

 

Home       About Us & Contact Us       Food History Articles       Interviews       Catalogs       Other Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

 

FREE Magazines
and other Publications

An extensive selection of free magazines and other publications for qualified professionals