My Father Was In Charge Of Managing

You Have To Eat To Cook. You Can't Be A Good Cook And Be A Noneater. I Think Eating Is The Secret To Good Cooking.

I'd Like For People To Be Able To Go To The Universities And Get A Degree In Fine Arts-gastronomy.

The American Poultry Industry Had Made It Possible To Grow A Fine-looking Fryer In Record Time And Sell It At A Reasonable Price, But No One Mentioned That The Result Usually Tasted Like The Stuffing Inside Of A Teddy Bear.

Tears Mess Up Your Makeup.

Cassoulet, That Best Of Bean Feasts, Is Everyday Fare For A Peasant But Ambrosia For A Gastronome, Though Its Ideal Consumer Is A 300-pound Blocking Back Who Has Been Splitting Firewood Nonstop For The Last Twelve Hours On A Subzero Day In Manitoba.