I can write better than anyone who can write faster.

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

If the first requisite for writing well about food is a good appetite, the second is to put in your apprenticeship as a feeder when you have enough money to pay the check but not enough to produce indifference of the total.

Any city may have one period of magnificence, like Boston or New Orleans or San Francisco, but it takes a real one to keep renewing itself until the past is perennially forgotten.

If there is any way you can get colder than you do when you sleep in a bedding roll on the ground in a tent in southern Tunisia two hours before dawn, I don't know about it.

If a boxer ever went as crazy as Nijinsky all the wowsers in the world would be screaming 'punch-drunk.' Well, who hit Nijinsky? And why isn't there a campaign against ballet? It gives girls thick legs

In the light of what Proust wrote with so mild a stimulus, it is the world's loss that he did not have a heartier appetite. On a dozen Gardiner's Island oysters, a bowl of clam chowder, a peck of steamers, some bay scallops, three sauteed soft-shelled crabs, a few ears of fresh picked corn, a thin swordfish steak of generous area, a pair of lobsters, and a Long Island Duck, he might have written a masterpiece.