Jean Anthelme Brillat-Savarin Quotes

In fine, the truffle is the very diamond of gastronomy.

I am the biggest foodie ever.

The primary requisite for writing well about food is a good appetite.

If wishes were filet mignon, we'd always eat well at dinner

A tablecloth restaurant is still one of the great rewards of civilization.

What will not luxury taste? Earth, sea, and air, Are daily ransack'd for the bill of fare. Blood stuffed in skins is British Christians' food, And France robs marshes of the croaking brood.

My dad gave me the gene to enjoy cooking, and to enjoy consuming good food and wine.

Writing about food is my default.

Steve Zahn and I like to go to dinner, and we love to go to Chef Donald Link's Herb Saint.

The best meal at my restaurant is the whole right side of the menu.

I love good food and I love to eat in nice restaurants. I love Japanese food. I love Gordon Ramsay in London; he is pretty amazing.

In recent years, I've been writing because I'm fortunate enough to work in the world of food television, to travel and taste and learn about cooking from the best chefs in the business.

There is no sincerer love than the love of food.

Even more importantly, it's wine, food and the arts. Incorporating those three enhances the quality of life.

The best food is in Chicago. There are great restaurants everywhere, from fancy places to burger joints.

I'm a total foodie.

I love black truffles. I love white truffles.

My favorite thing to do is eat and eat well.

I sometimes feel that more lousy dishes are presented under the banner of pate than any other.

I wanted to write about what we were doing at the French Laundry, the recipes and the stories.

The night before Tilbury, the Cordon Bleu gourmet dinner turned out Cordon Brown. Six out of ten to the chef for trying and ten out of ten to us for eating it.

Honestly, I love Ruth's Chris.

I'm a big foodie and would love to indulge in such things. I've been to many restaurants in the city, and although I can't eat often, I know what's available where.

A good restaurant is like a vacation; it transports you, and it becomes a lot more than just about the food.

If I'm not tasting wine and food... I'm thinking about wine and food. If I'm not thinking about wine and food... I'm writing about wine and food.