Marian Burros Quotes

United States, Author
1901

Marian Burros (born in Waterbury, Connecticut) is a cookbook author, and food columnist for The New York Times, a position she has held since 1983. Previously, Burros was The Washington Post's food editor and a consumer reporter for an NBC affiliate, a position for which she won an Emmy Award.

If Broadway shows charge preview prices while the cast is in dress rehearsal, why should restaurants charge full price when their dining room and kitchen staffs are still practicing?

Marian Burros
- Why
- Kitchen
Fish sticks and beef stew that millions of children love to hate.

Marian Burros
- Children
- Hate
- Fish

Americans may be drinking fewer alcoholic beverages, but they are certainly eating more of them than ever before. Wittingly or un.

Marian Burros
- May
- Drinking
- Americans
The turkeys that most Americans eat for Thanksgiving are turkeys - losers that are mass produced and bland.

Marian Burros
Today's restaurant is theater on a grand scale.

Marian Burros
- Today
Someone is putting brandy in your bonbons, Grand Marnier in your breakfast jam, Kahlua in your ice cream, Scotch in your mustard and Wild Turkey in your cake.

Marian Burros
- Breakfast
- Cake
- Scotch
This has got to be the most expensive food ever laminated.

Marian Burros
- Food
- Laminated
The biggest problem with Bill Schutz's food is his timidity with herbs and spices and some bizarre primeval fear of salt.

Marian Burros
- Fear
- Food
- Problem

It may not be possible to get rare roast beef but if you're willing to settle for well done, ask them to hold the sweetened library paste that passes for gravy.

Marian Burros
- Done
- May
- Library