Artistic Gourmand Prints

"It's Chicken Mole!"

An art director eats: 'Waiter! Does this lettuce say 'salad' to you?'

The wonderful world of cheese.

"I have no idea what, hic, went wrong. I did everything, hic, Mario Batali said."

The Coffee Shop Vats of New Jersey

Recipes from the Jean-Paul Sartre Cookbook

Grand Escargot at a Parisian Eatery.

"This place is famous for its short fiction about food."

"I'd go with French Impressionist. It evokes the burnished golds of autumn leaves and the bittersweet regrets of lost love. It's also on special."

Cook in the cookery section.

"We suggest you study the menu in our reading room before being seated in the dining room."

Just one more choccy...

Bookworm group

'Are you ready for dessert?'

Boy who has eaten oysters and grown fat

"Gimme a double burger between two burgers. And hold the lettuce; it only dilutes the experience."

Adam and Eve and Scott

"I recommend the businessman's lunch, sir, mammon notwithstanding."

'Don't worry, Sir. Most of our customers get indigestion when they see the bill.'

"Love the cheese - not so sure about the presentation."

Endangered Entrees

'Chefs, the secret ingredient for tonight's competition is - wing of bat!'

Why Chemists shouldn't take their work home "I can't believe it's not b-b-vegetable mono & dyglycerides!"

"And over here we have a painting called 'Tuna Melt with Pickles' or 'The Persistence of Appetite'."

'It seems the environment people, the health department and the food and drug administration all have reservations about his place.'

"So - we'll go for Bouillabaisse then, shall we?"

"I'll have the artist's lunch, if there is such."

"Now this is what I call a thanksgiving break."

"You're not going to believe this -- they're making deep-fried manna."

"If I'm billing six hundred dollars an hour, lunch just cost me $ 638.75."

"It's not just compared to the table, damn it. This is a small portion."

Rodin's Thinker in front of refrigerator.

Now at the Farmers' Market

"Where do you draw the line?"