Food Writing Quotes

I really love to write about food, crafts, and fashion, so those details will always be a part of my books. I think they inject stories with color and flavor, providing a tactile experience.

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'm a salami writer. I try to write good salami, but salami is salami.

I did skit comedy online for many years, beginning around 2001. Around 2006 I started watching a lot of food television and got re-interested in food. I come from a very food-obsessed family. But I also wanted to do my own thing, which was the comedy.

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

I loved editing, and being a cookbook editor is a really a great job.

There's never been anyone like Vertamae Smart-Grosvenor, and there never will be. She is such an important source of inspiration for me, reluctant recipe writer and follower that I am.

I was a bit of an accident really - I certainly didn't set out to write a cookbook or three. I didn't have a plan. I was unemployed, writing a blog about local politics and a few recipes, and it was more successful than I could ever have imagined it to be.

I was only 24 years old when a lady called Sabina Sehgal Saikia - the then 'Delhi Times' editor - asked me to host the 'Times Food Guide Awards,' so it was with The 'Times of India' that my career began in this field.

A formative cookbook for me was Nigella Lawson's 'How to Eat.' Its warm, conversational tone is wonderful.

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

I'm working on a second cookbook and am working on my love story, 'Black Heels to Tractor Wheels.'

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

'Blue Plate Special' is the autobiography of my first half-century of life, with food as the subject.

On the whole, I rather disapprove of cookbooks, except for the literary ones, like Elizabeth David's.

I'm not a chef. I haven't created any new technique in the kitchen. I'm not a rocket scientist. I think I'm good at writing accessible, fun, and affordable meals for the average American family. That's what I think I'm good at.

So many of the recipes that I come up with have a story. I'm a blogger. It flowed very naturally out of me, but I also knew this was a way to set my recipes apart. A, they are always using interesting ingredients but B, there is always a story behind it.

Five years before 'Kitchen Confidential' - and before then, the 'New Yorker' essay that led to the book - Bourdain published 'A Bone in the Throat,' a crime novel set in the restaurant world he lived and breathed.

The great American food writer M. F. K. Fisher once wrote an essay called 'The Anatomy of a Recipe.' To have a good anatomy, in her view, a recipe should have a sense of logical progression. She despaired of recipes with 'anatomical faults,' where the reader is told to make a cake batter and only then to grease the loaf pans.

Breezy, sophisticated, hilarious, rude and aching with sweetness: LOVE, NINA might be the most charming book I've ever read.

After opening my first restaurant in 1969, one of the regular customers suggested I write a cookbook, so I did. Then another. After my 12th one, I started to feel stale.

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

As his celebrity grew in stature, as he transformed from line cook to chef at Les Halles and further high-grade Manhattan restaurants to charismatic television star, I kept hoping - foolishly, perhaps - that Bourdain might return to his first writing love, to the books he wrote and published when his audience was smaller but still devoted.

I don't think I've ever read a food piece or a food book.

One of the things I do as a food writer is to take a classic recipe made with meat, look at it a whole lot, and tinker with it according to my taste.