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Hannah Mccouch Quotes

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Famous Hannah Mccouch Quotes

“Picking me up, Frank carries me like they do in the movies to the back of the loft, pushing aside a gauzy scrim on rollers to reveal a king-size bed with Gothic-looking wooden posts jutting out from each corner. This is not the innocent white-sun-dappled bed of my dorm room fantasy. The sheets and duvet are a manly gray, and those posts recall certain scenes in Dracula and Wuthering Heights. Placing me on top of it, he pulls of his sweatshirt, revealing his pale, hairless chest. His disheveled hair hangs limply above his shoulders. He looks a little Klaus Kinski-ish- in need of blood, yet sexy, vulnerable, yet ready to please.”

DarkRomanticGothic
Book:Girl Cook: A Novel
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“Now, no one likes to grill more than I do. But everyone in the business knows there's a huge difference between grill and sauté. Grill guys- and by no means would I want to imply that grilling isn't an art- but grill guys tend to be the cavemen of the kitchen. The guys who don't possess much in the way of artistic flair but can give you a perfectly pink tenderloin of venison after sprinkling it with salt and pepper, searing it, and poking it a couple of times. These are not the men for delicate seasonings and sauce making. They stick to the meat, mostly. And they can take a lot of heat. Sautéing is the highest station in the kitchen, below the sous chef and chef. And I, for one, goddammit, have piled enough skyscraper salads to be given consideration. I'm not working my way up the kitchen ladder for my goddamn health. I know all too well the sting of vinegar in an open cut. Oh yes, that salad you're eating as a light appetizer? My bare hands have massaged dressing into every leaf. Lettuce loves me. But I've got ambition and, I don't mind saying, a decent palate. I believe I'm capable of executing the finer sauce nuances. I want to start my own place. I want to be The Chef. And the only way to do this (aside from buying a place outright) is by becoming the greatest cook I can be. Which means kicking ass on the line, not just salads and desserts. These are my hopes. These are my dreams.”

GoalChefGrillingSaladsSaute
Book:Girl Cook: A Novel
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“Turning my right hand over, he notices the half-moon-shaped birthmark that no one never notices. "What's this?" he asks. "A pudding stain." He looks like he believes me. "Really?" "No. It's a birthmark." "You're like a painting," he says, "constantly revealing new things." I stare at Frank like he can't be serious, and he laughs and says, "What? It's true!" "The pickup handbook?" I ask. "You can't take everything in to for gospel, but it's amazingly instructive," he says, running his finger back and forth over the café au lait spot.”

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Book:Girl Cook: A Novel
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“He orders an expensive bottle of Rioja and we begin our tapas extravaganza with plates of dates wrapped in bacon, langoustines in garlic and butter, chorizo in a tomatoey sauce, and a miniature Spanish tortilla (potato, egg, and onion). Our medium-rare steaks are set before us along with a basket of thinly sliced, golden crisped fries. I'm happy to see that Frank enjoys food- with no mention of any weird hang-ups or allergies. "I was hoping they'd have sweetbreads on the menu," Frank says. "You like sweetbreads?" I ask, my heart expanding at the mention of calf thymus. "I'm an organ man," Frank says, taking a sip of wine. "I know a place where they make great sautéed sweetbreads," I say. "You?" he asks, a look of pleased astonishment spreading across his face. "Love 'em," I say. This mutual infatuation with organs bodes well. Cutting into the steaks with sharp knives, we put morsels in our mouths, close our eyes as if we've died and gone to heaven, chew, and groan, the salty, bloody juices trickling down the backs of our throats.”

OrgansFood And WineTapasDinner DateFoodgasmSteaksSweetbread
Book:Girl Cook: A Novel
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“I've been studying every aspect of every dish on sauté for the past two months. How the orzo-filled roasted onions accompany the red snapper in a tart broth dotted with hot chili and cilantro oil. How the pheasant, seared skin-side down and flipped, then finished off in the oven, is served with pumpkin risotto, cranberry coulis, and a side of garlic greens. How the grouper, sautéed in olive oil, then butter, and finished in the oven, lies on a mountain of mashed potatoes surrounded by baby turnips and roasted bits of corn, lightly drizzled with a balsamic reduction.”

CuisineSeasoningsSurf And TurfSaute
Book:Girl Cook: A Novel
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