203 Quotes About Food-writing

There is a mystery inherent in a pie by virtue of its contents being hidden beneath its crust.

The pie-cook and the pie-consumer are both lucky if the smell of the pie 'sells' not only its desirability as biological fuel but also remembrance of pies past.

A cook who has gone to extra trouble, who loves you enough not to just toss the stew onto a plate with a lump of bread, but to craft for it its own little pastry gift-box. Is this the crux of it?

A pie, like a building, requires construction after all.

There is a type of pie strongly associated with Scotland which has aesthetic and health dangers that justify its inclusion here amongst the sinister pies. It is the Fried Pie - which is just what it says, a baked pie cooked a second time by frying. Scotland is not called the Land of the Brave for nothing.

Practical, versatile, universally esteemed and provided with its own edible, easily decorated gift-box of pastry - small wonder that pie still plays a feature role at many of our favourite celebrations, so much so that it is often symbolic of the very event itself.

Every English village seems to have a particular day when some local tradition is celebrated - and the celebratory food is often pie.

There was no doubt in the minds of nineteenth-century cooks and cookbook writers that there was something about pie - a difficult to grasp something that made it universally esteemed in a way that cake or stew or soup was not.

The original pie served three very useful functions in acting as a baking, carrying and preserving container.