Calvin Trillin Quotes

I think I wrote my first piece about food in 1978.

The history of cooking is my passion, and cooking is my passion.

Every author has to eventually write a food book.

All I watch is the Food Network. I took a cheesemaking class a few weeks ago, and I told my family and friends to only get me kitchen stuff on my birthday. I'm into every kind of cookbook and anything by Anthony Bourdain. I'd love to own a restaurant if I could find the right chef.

I got a fascination with food.

Writing about food is my default.

I wanted to write a food book, but I'm not a chef or an expert on culinary matters, to put it mildly.

I studied cooking in Spain after college.

When I was younger, I read all the great food memoirs, by M.F.K. Fisher and Laurie Colwin and Julia Child and Nicolas Freeling and Ruth Reichl, and felt flooded with a sense of comfort and safety.

I've always liked food, and I've always been interested in cooking and stuff like that.

M. F. K. Fisher was a wonder and a huge influence, and someone I got to know pretty well at the end of her life.

Nobody believed the 'Food Network' could last. Even I was short sighted and thought to myself, 24 hours of food on TV? They'll run out of things to talk about in four days! But that wasn't true. 'Food Network' continues to get better and evolve.

I had decided I wanted to write about food, and I knew the only way to do that is to speak with authority, which meant learning the language and knowing what that experience is like.

Food has always been at the frontier of creativity.

Well, I have a lot of food references in my work.

I lived my whole life in the kitchen. Not only that, but it's the passion, it's the love for cooking and food. It's dictated my entire life - every aspect of it.

I really have a passion for food. Of course, music, but behind that, it's food.

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.

I love food shows: Anthony Bourdain, Iron Chef, Chopped, you name it.

I'm evangelical on the subject of some chefs and writers.

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.

However, I was a restaurant critic at Chicago magazine before I worked at Esquire, and I've been a really enthusiastic home cook for a long time. It's just something I'm passionate about.

I studied to be a chef as a side thing, a little hobby that I enjoyed doing, but I ended up falling madly in love with the food and the lifestyle.

Progress in civilization has been accompanied by progress in cookery.

Though Nathalie Dupree did not remember much about my presence in her class, it marked me forever. I remain her enthusiast, her evangelist, her acolyte, and her grateful student. She taught me that cooking and storytelling make the most delightful coconspirators.