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Quote by Gaile Parkin

“The cakes were unanimously declared to be extremely delicious, and there was discussion about which type of icing would be more popular. Finally, agreement was reached that, while some adults might prefer the glace icing, children would probably prefer the butter icing- and that Therese could probably charge more for a cake with butter icing on it because it made the cake look a bit bigger.”

Quote by Gaile Parkin

Book:Baking Cakes in Kigali
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Baking Cakes in Kigali

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Gaile Parkin

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Book:A Taste of Heaven
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“I started with a wedge of triple-cream cheese because that seemed like a rich and elegant base that would need little embellishment. I cut a large slice of cheese and stripped off the skin, leaving only the voluptuous center, which I set into a clean bowl. I had noticed that wine went into the best dishes, so I added enough claret to thin the cheese to a mixable consistency. As I beat it together, I watched the pure white turn a murky shade of rose, and the sharp smell of wine overpowered the milky fragrance of cheese. Although such a dramatic change in color and aroma was unexpected, I decided it was not a fatal blow to the plan. The chef had once said that the cornerstones of culinary art were butter and garlic, so I cheerfully whipped in a knob of softened butter and pressed a large clove of garlic. I whisked it all until it was smooth, tested it with a fingertip, and judged it to be not bad. But not bad wasn't good enough for a grand gesture. I stood before the brick oven and pondered what might elevate this concoction from an oddly flavored cheese to something that would make the chef raise his eyebrows with appreciation. The brick oven reminded me of Enrico, who often bragged that his lightly sweetened breads and confections were everyone's favorite. He once said, "Meals are only an excuse to get to the dessert." I wasn't sure that was true, but I had noticed that people usually greeted the dessert course with smiles, even though they had already eaten their fill. Confections always found favor, and so I poured a golden stream of honey into my mélange. After it was well blended, it was rather pretty- smooth and thick, luscious looking, like pudding or custard.”

WineFood For ThoughtCheeseFusionGarlicButterExperimenting
Book:The Book of Unholy Mischief
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“It had started so well. The night after I wrote my first-ever blog entry, I made Bifteck Sauté au Beurre and Artichauts au Naturel- the first recipes in the meat and vegetable chapters of MtAoFC, respectively. The steak I merely fried in a skillet with butter and oil- butter and oil because not only did I not have the beef suet that was the other option, I didn't even know what beef but was. Then I just made a quick sauce out of the juices from the pan, some vermouth we'd had sitting around the house forever because Eric had discovered that drinking vermouth, even in martinis, made him sick, and a bit more butter. The artichokes I simply trimmed- chopping off the stalks and cutting the sharp pointy tops off all the leaves with a pair of scissors- before boiling them in salted water until tender. I served the artichokes with some Beurre au Citron, which I made by boiling down lemon juice with salt and pepper, then beating in a stick of butter. Three recipes altogether, in just over an hour.”

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“What an exquisite pike recipe. It was stunning from the very beginning, with the beautiful vision of its chef striding through the silvered moonlight to present his dish. The plating and presentation showed a thorough grasp of modern cooking trends, an important skill for all chefs. Given how the entire crowd was leaning forward in their seats, I can only say that his plan to draw attention to himself and away from his competitors was a rousing success. Most Acqua Pazza recipes involve anchovies in some fashion, but as his used herb butter, he wisely omitted them. Had both ingredients been included, their flavors would have clashed, muddying the overall taste of the dish. That herb butter, in fact, was the keystone upon which the whole dish rested. The butter's mellowness melded with the strong-tasting juices of each individual ingredient, underscoring them with a common flavor and tying them together, while the refreshing scent of the herbs kept the powerful impact of the dish's flavor from lingering too long on the tongue, making it instead a sharp and quick jab. That in turn masterfully accentuated the strong fragrance of the in-season pike. Both the herb butter and the heat-resistant film worked in perfect harmony for the sole purpose of emphasizing the deliciousness of the chosen pike...”

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Book:beyond misinformation: what science says about the destruction of World Trade Center Buildings 1,2 and 7
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