We are a country in which, gastronomically, menus and even individual dishes more and more frequently are a surprising, delectable, global mixture, the "foreign" cozying up to, even infiltrating, the American. —Leo Lerman,
"The Cookbook Shelf," December 1984
One of the most satisfying features of French civilization is the oysterlike capacity of France's craftsmen to transform irritations into pearls. —C.P. Reynolds,
"Paris Journal," April 1980
The impression made by James Andrews Beard on anyone who meets or reads him is that the man remembers in minute detail each and every one of the 87,000-odd meals and the hundreds of thousands of individual dishes he has eaten since his birth. —Jay Jacobs,
"James Beard: the early years," January 1984
Eating is for pleasure and, incidentally, for nourishment, but the sane and healthy do not like their meals to be therapeutic. —Anthony Burgess,
"The Glory of Garlic," February 1985
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