Discover the most popular and inspiring quotes and sayings on the topic of Appetisers. Share them with your friends on social media platforms like Facebook, Twitter, or your personal blogs, and let the world be inspired by their powerful messages. Here are the Top 100 Appetisers Quotes And Sayings by 97 Authors including Stephanie Klein,Brian Mockenhaupt,Samuel Johnson,Mary Francis Kennedy Fisher,Yotam Ottolenghi for you to enjoy and share.

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I can trace every romance of my life back to a meal. My memories are enhanced by the tender morsels had at tables across from lovers, on blankets with friends who'd eventually become more, in banquets, barbecues, and breakfasts.
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grilled out, Sam Adams in hand, in the
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Luncheon: as much food as one's hand can hold.
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Dining partners, regardless of gender, social standing, or the years they've lived, should be chosen for their ability to eat - and drink! - with the right mixture of abandon and restraint. They should enjoy food, and look upon its preparation and its degustation as one of the human arts.
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I like to add something unusual to a dish.
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the ingredients for lunch: ciabatta bread, couscous salad with apricots, ham, and a goat's cheese flan,
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Mr. Pettifor, I've brought you lunch, Sir." "Leave it on my desk," he grouses. "It's your favorite, Sir, a Reuben with au jus," I say softly.
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appliancization.
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Steak and its accompaniments - wine, vegetables, potatoes and generous desserts - is a primal source of pleasure to which many people can relate.
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Thinking about lunch. Smoked salmon with pedigreed lettuce and razor-sharp slices of onion that have been soaked in ice water, brushed with horseradish and mustard, served on French butter rolls baked in the hot ovens of Kinokuniya. A sandwich made in heaven
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Nick explained that an aperitif was an pre-dinner drink. Nick came from an aperitif-drinking family. Alice came from a family with one dusty bottle of Baileys sitting hopefully in the back of the pantry with the tins of spaghetti.
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This is not a restaurant. Restaurants serve different things from this.
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I discovered a meal between breakfast and brunch.
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Spare feast! a radish and an egg.
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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.
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To eat together is one of the greatest promoters of intimacy. It is the satisfaction in common of a material necessity of existence, and if you seek a loftier meaning in it, it is a communion ...
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They were fed flaky pastries filled with beef and spices, a peppery stew over couscous, breads stuffed with honey and almonds.
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My heart flutters with anticipation. If this was just the appetizer, dinner might damn near kill me. He
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Soft, sweet things with a lot of fancy dressing - that's what a little boy loves to eat and a grown man prefers to marry.
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I want steak," he said, stopping to look at her. "And shrimp. And lobster. And pancakes. And a candy bar".
"I'm sorry, you'll have to settle for a couple of sandwiches".
Thomas sighed."Figures".
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Green eggs and ham...
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A simple and tasty evening snacks.
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the best choice we have on the menu tonight.
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What kind of meal would you like?"
"Something edible would be a pleasant surprise.
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The fruits eaten temperately need not make us ashamed of our appetites, nor interrupt the worthiest pursuits. But put an extra condiment into your dish, and it will poison you.
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Cheeseburgers. I'm fairly certain they're the most wonderful food invented by modern man.
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Tis not the food, but the content, That makes the table's merriment.
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An ad should be an appetizer, not a buffet
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Anything made with love, bam! -it's a beautiful meal.
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I dined upon a bird, and radishes from the garden, and homemade plum jam.
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Shepherd's pie'? 'Chili special'? Sounds like leftovers to me. How about swordfish? I like it fine. But my seafood purveyor, when he goes out to dinner, won't eat it. He's seen too many of those 3-foot-long parasitic worms that riddle the fish's flesh.
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What is home without Plumtree's Potted Meat? Incomplete.
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A steak is a steak, so I tried to experiment with different side dishes, such as truffle croquettes, and unusual condiments, but I learned that people don't want you to change the steakhouse.
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What should we have for dinner?
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I listen to my records and I think, 'Wow,
these are really great appetizers. I haven't
even considered what I'm going to order
for the full entree meal yet.'
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Engagements - they are like a prayer before eating, best quick.
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strange and imported foods.
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Dining with one's friends and beloved family is certainly one of life's primal and most innocent delights, one that is both soul-satisfying and eternal.
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The receipts of cookery are swelled to a volume, but a good stomach excels them all; to which nothing contributes more than industry and temperance.
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Through my work and travels I have been lucky enough to have been exposed to various eclectic cuisine running the gamut from small local cafes to iconic five-star restaurants.
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Chicken or shellfish gumbo, usually a side. ("Sopa de" means
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Close your eyes and place your finger on a map. Wherever it lands, that's the theme of the evening. So many times we settle for routine dishes. This forces you to try new cuisines.
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Steak and sex, my favorite pair. I get them both very rare.
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I'm a basic steak-fish-salad kind of guy.
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When we sit at the table, there is more going on than satisfying hunger. It is sad to think of those who eat simply to satisfy their hunger and who do not permit themselves to linger under the many spells offered by a good meal - the satisfaction of our hearts, our minds and our spirits.
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Ham with mustard is a meal of glory
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It takes a little time, but the pleasures of cooking begin before the pleasures of the palate, and preparing means anticipating ...
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I'm a total foodie.
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Oh yeah? What did you have last night?"
"Turkey sandwich on wheat. With a pickle."
"And the night before?"
"Turkey sandwich on wheat. No pickle."
She giggled. "What was the last hot meal you cooked?"
He pretended to rack his brains. "Uh ... beans and franks. On Monday.
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Since that era the question "Do you have any food restrictions?" has become a part of the etiquette of a dinner invitation, and participants at conference dinners can now tick a box that will replace a plate of rubber chicken with a plate of sodden eggplant.
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People who live in quiet, remote places are apt to give good dinners. They are the oft-recurring excitement of an otherwise unemotional, dull existence. They linger, each of these dinners, in our palimpsest memories, each recorded clearly, so that it does not blot out the others.
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Stories about food are stories about us-our history and our values.
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Two elements enter into successful and happy gatherings at table. The food, whether simple or elaborate, must be carefully prepared; willingly prepared; imaginatively prepared. And the guests - friends, family or strangers - must be conscious of their welcome.
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The four food groups of bachelorhood: Frozen, Cold Cuts, Breakfast Cereal, and Takeout.
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There are really only so many foods and so many ways you can prepare them.
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Food is the new rock and roll.
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Often for hors d'oeuvres, I serve room temperature vegetables, something like that, so that the main course might be quite rich but the first course has balanced it out.
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A crude meal, no doubt, but the best of all sauces is hunger.
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What does a Californian make for dinner? Reservations.
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Food is an excellent way to do very elegant worldbuilding - the kind that can make a fictional world seem real, like it extends way past the edges of the frame.
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The English contribution to world cuisine - the chip.
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Meals make the society, hold the fabric together in lots of ways that were charming and interesting and intoxicating to me. The perfect meal, or the best meals, occur in a context that frequently has very little to do with the food itself.
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I happen to enjoy grilled cheese and tomato sandwiches.
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I brought you a snack," Takumi said, dropping an oatmeal cream pie onto my book.
"Very nutritious," I smiled.
"You've got your oats. You've got your meal. You've got your cream. It's a fuckin' food pyramid.
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They ate dishes of orange rounds floating in a liqueur of their own juice and topped with cinnamon and pulverized cloves and almonds,
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What is more important than the meal? Doesn't the least observant man-about-town look upon the implementation and ritual progress of a meal as a liturgical prescription? Isn't all of civilization apparent in these careful preparations, which consecrate the spirit's triumph over a raging appetite?
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Desserts. I ordered banoffee pie.
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I'm a leftover junkie.
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We're going to go to something called a restaurant.Cody explains from the back seat of the car that it's what people do when they don't want to cook at home. Or when they want better food than what their mother can make.
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A meal was no more than a fragile defense against the inevitability of the next meal. Food itself could never answer the question of food; it only delayed the moment when the question would have to be asked in earnest.
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In life, one is entitled to a side dish of either coleslaw or potato salad, and the choice must be made in terror, with the knowledge that not only is our time on earth limited but most kitchens close at ten.
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Vegetables ... a waste of good plate space
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Gourmet: Usually little more than a glutton festooned with credit cards.
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Food is a gift and should be treated reverentially
romanced and ritualized and seasoned with memory.
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Those truffled turkeys, of which the reputation and the price are still increasing, appear like beneficient stars, and make the eyes sparkle of all sorts of gourmands of every category, whilst their faces beam with delight and they themselves dance with pleasure.
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4) Beet and Pear Flavored Puree
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The best meals are those prepared by loving hands.
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I don't think people have seen yet what I can really do. Only appetizers!
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Fish sticks and beef stew that millions of children love to hate.
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My garden in England is full of eating-out places, for heat waves, warm September evenings, or lunch on a frosty Christmas morning.
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An understanding of what food is and how cooking works does no violence to the art of cuisine, destroys no delightful mystery. Instead, the mystery expands from matters of expertise and taste to encompass the hidden patterns and wonderful coincidences of nature.
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Don't you like animals?"
"As an entree.
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The restorative effect of a tasty dinner is quite remarkable. When the going gets tough, the tough get cooking.
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A.J. decides to call Lambiase. He suggests frozen shrimp from Costco, which A.J. now recognizes as Lambiase's default party-throwing suggestion.
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Unlike music or poetry or painting, food rouses no response in passionate and emotional youth. Only when the surge of the blood is quieted does gastronomy come into its own with philosophy and theology and the sterner delights of the mind.
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Over the years, I've found myself drawn more and more to simpler meals, to dishes that are focused, and to experiences that strip away the excess.
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I love food, all food, everything about food. I enjoy going to the market and having what's in front of me - what's fresh, seasonal - tell me what I'm cooking.
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A meal, however simple, is a moment of intersection. It is at once the most basic, the most fundamental, of our life's activities, maintaining the life of our bodies; shared with others it can be an occasion of joy and communion, uniting people deeply.
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In the NFL, you know how people love going to fancy restaurants? I am not a fancy-restaurant guy. I am a good-tasting steak-and-potatoes guy.
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The steak ain't right without the A-1
So I stay dipped in sauce and they come
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I have forty-six cookbooks. I have sixty-eight takeout menus from four restaurants. I have one hundred and sixteen soy sauce packets. I have three hundred and eighty-two dishes, bowls, cups, saucers, mugs and glasses. I eat over the sink. I have five sinks, two with a view.
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Now I must listen again to Claude's set piece on menu terms, as if he's the first ever to spot these unimportant absurdities. He lingers on "pan-fried." What is pan but a deceitful benediction on the vulgar and unhealthy fried?
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In L.A., I get a meal delivery service called Diet Designs. I like a nice butter lettuce salad with some avocado, fresh grapefruit, shredded chicken breast and raw almond slices with a sesame vinaigrette dressing. I also love juicing and am kind of obsessed with it.
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I'm a hedonist when it comes to culinary delights.
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What say you to a piece of beef and mustard?
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Let your condiments be in the condition of your senses.
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A balanced guest list of mixed elements is to a successful party what the seasoning is to a culinary triumph.
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Simple ingredients, treated with respect ... put them together and you will always have a great dish.
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Great food, like all art, enhances and reflects a community's vitality, growth and solidarity. Yet history bears witness that great cuisines spring only from healthy local agriculture.
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I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole roasted bird with a sweet and savoury stuffing to a vine leaf filled with rice and spices.