Welcome to the web’s most comprehensive site of quotations by women. 43,939 quotations are searchable by topic, by author's name, or by keyword. Many of them appear in no other collection. And new ones are added continually.
Search by Topic:
Find quotations by TOPIC (coffee, love, dogs)
or search alphabetically below.
Search by Last Name:
Search by Keyword:
Jane Grigson
-
“In my experience, clever food is not appreciated at Christmas. It makes the little ones cry and the old ones nervous.”
-
“This special feeling towards fruit, its glory and abundance, is I would say universal. ... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke.”
-
“Millions of us eat tomatoes; few of us ever eat a good one; and few of our great-great-grandparents ever ate a tomato at all.”
-
“Although I could not quite say that figs are my favourite fruit, they are the fruit I most long for, that I have never had enough of.”
-
“Anyone wrestling with their first mango will see the point of that enterprising greengrocer's slogan, 'Share a mango in the bath with your loved one!'”
-
“[On eating mangoes:] It is best to leave guests to tackle the fruit their own way. Provide spoons and a small dessert knife and fork. Provide finger bowls also, or a moist towel and an extra napkin. (Of course you need to take into account the time you will spend next day, cleaning table and furniture and carpet of a mess that you have not seen since the children were learning to feed themselves.)”
-
“Boeuf à la bourguignonne: This is the stew of stews, an apotheosis of stew, which has nothing whatever to do with the watery, stringy mixture served up in British institutions.”
-
“When you go into a strange charcuterie, be brave. Take your time and buy small amounts of all the pates. There will not be sulks and signs a l'anglaise — nor murmurings from the other customers behind. An enterprising greed is the quickest way to any French person's generosity and kindness.”
-
“[Making country sausages:] Ideally you need beef intestines for the skins, but most of us have to make do with the usual sheep guts.”
Jane Grigson, English cookery writer
(1928 - 1990)