The vulgar boil, the learned roast, an egg.

I can’t say this enough – the food that you put into your bodies can actually help you get better grades. And it can also affect your performance in sports and other activities too. You see, when you give your body the best possible fuel, you have more energy, you’re stronger, you think more quickly.

I am the most unselfish chef in Britain today.

When I was younger we had a grape arbor, and my mom would go out and pick grapes and make grape jam in the sink – boil it, put it in jars, and give it away as gifts.

Once you get a spice in your home, you have it forever. Women never throw out spices. The Egyptians were buried with their spices. I know which one I’m taking with me when I go.

You can call me the bad boy chef all you want. I’m not going to freak out about it. I’m not that bad. I’m certainly not a boy, and it’s been a while since I’ve been a chef.

So in our pride we ordered for breakfast an omelet, toast and coffee and what has just arrived is a tomato salad with onions, a dish of pickles, a big slice of watermelon and two bottles of cream soda.

I love food.

Every three months, I’ll say, ‚Honey, I think I should learn how to cook‘.

I’m very type-A, and many things in my life are about control and domination, but eating should be a submissive experience, where you let down your guard and enjoy the ride.

Cauliflower is nothing but cabbage with a college education.

I love the masochistic aspect of eating seething, real Sichuan food in Sichuan Province.

When you cook under pressure you trade perfection.

To eat is to appropriate by destruction.

You just feel a little odd when you don’t get your kind of food. Fortunately, there are Indian restaurants all over the world.

Chefs are nutters. They’re all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.

Wherever I go, as long as I get a hot vegetable dish, I am okay. If I am in Gujarat, I have Gujarati food. If it’s Shillong, it’s northeastern.

Every chef I know, their cholesterol is through the roof. And mine’s not so great.

I did this book ‚Harvest for Hope,‘ and I learned so much about food. And one thing I learned is that we have the guts not of a carnivore, but of an herbivore. Herbivore guts are very long because they have to get the last bit of nutrition out of leaves and things.

The Kobe craze really annoyed me. Most of the practitioners had no real understanding of the product and were abusing it and exploiting it in terrible and ridiculous ways. Kobe beef should not be used in a hamburger. It’s completely pointless.

You don’t come into cooking to get rich.

My dinners at home are startlingly simple. Every night, I stop at the market near my hotel and pick up a steak, lamb chops or some liver, which I broil in the electric oven in my room. I usually eat four or five raw carrots with my meat, and that is all. I must be part rabbit; I never get bored with raw carrots.

The equal right of all citizens to health, education, work, food, security, culture, science, and wellbeing – that is, the same rights we proclaimed when we began our struggle, in addition to those which emerge from our dreams of justice and equality for all inhabitants of our world – is what I wish for all.

When I’m back in New York – and this is a terrible thing to complain about – I eat a lot more really, really good food than perhaps I’d like to. So many of my friends are really good chefs. It’s kind of like being in the Mafia.

I myself prefer my New Zealand eggs for breakfast.

And what, Socrates, is the food of the soul? Surely, I said, knowledge is the food of the soul.

Facts are to the mind what food is to the body.

I love a Hebrew National hot dog with an ice-cold Corona – no lime. If the phone rings, I won’t answer until I’m done.

My father opened a restaurant. It’s so amazing… it’s so freaking delicious, but I’m telling you I gain five pounds every time I go in there.

I’m a decent cook; I’m a decent chef. None of my friends would ever have hired me at any point in my career. Period.

Understand, when you eat meat, that something did die. You have an obligation to value it – not just the sirloin but also all those wonderful tough little bits.

Barbecue may not be the road to world peace, but it’s a start.

Would I swap what I have achieved as a cook if I could have been as successful as a footballer? Definitely.

I’m just wanting to make the proper breakfast and keep the house. That’s my passion. At the request of my kids, I’m taking cooking classes. As I go to sleep at night, I think, ‚Did I do a great job as a mom, or was that an average day?‘

I wasn’t that great a chef, and I don’t think I’m that great a writer.

Oh yes, there’s lots of great food in America. But the fast food is about as destructive and evil as it gets. It celebrates a mentality of sloth, convenience, and a cheerful embrace of food we know is hurting us.

I hated the Naked Chef. Fine, yes, he did good things for school food or whatever, but, you know, I don’t want my chefs to be cute and adorable.

Acorns were good until bread was found.

Tokyo would probably be the foreign city if I had to eat one city’s food for the rest of my life, every day. It would have to be Tokyo, and I think the majority of chefs you ask that question would answer the same way.

Steak and Shake in Indianapolis is definitely the first stop when we hit that city.

So long as you have food in your mouth, you have solved all questions for the time being.

I could talk food all day. I love good food.

French fries kill more people than guns and sharks, yet nobody’s afraid of French fries.

Thanksgiving dinners take eighteen hours to prepare. They are consumed in twelve minutes. Half-times take twelve minutes. This is not coincidence.

I’m not a sandwich store that only sells turkey sandwiches. I sell a lot of different things.

My mom had Julia Child and ‚The Fannie Farmer Cookbook‘ on top of the refrigerator, and she had a small repertoire of French dishes.

Honestly, I just go to restaurants to eat so I won’t die. If there was a pill I could take in January and then I wouldn’t have to eat again for the rest of the year, I would take it. Of course, I wouldn’t want to sacrifice my chocolate cake and ice cream.

If you want to become a great chef, you have to work with great chefs. And that’s exactly what I did.

Never order food in excess of your body weight.

The first duty of government is to see that people have food, fuel, and clothes. The second, that they have means of moral and intellectual education.

Part of the secret of a success in life is to eat what you like and let the food fight it out inside.

I was born in London in England in 1934. I went through, as a child, the horrors of World War II, through a time when food was rationed and we learned to be very careful, and we never had more to eat than what we needed to eat. There was no waste. Everything was used.

A man seldom thinks with more earnestness of anything than he does of his dinner.

When I’m home, I spend Sunday with my husband. If we’re not cooking, we travel around in our camper, stop at fast-food restaurants, and picnic. We love that stuff that will harden your arteries in a hurry.

I feel that if Jacques Pepin shows you how to make an omelet, the matter is pretty much settled. That’s God talking.

Fame is a fickle food upon a shifting plate.

Anyone who’s a chef, who loves food, ultimately knows that all that matters is: ‚Is it good? Does it give pleasure?‘

Of course, animals have to be killed for food or to prevent their doing injury to others or to property. But such killing is too often carried out without regard to the pain inflicted.

A house is not a home unless it contains food and fire for the mind as well as the body.

It is not possible to eat me without insisting that I sing praises of my devourer?

I have loved to cook since I was a child in my mother’s kitchen. If I don’t have time to cook, I’ll just read a cookbook.