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Quote by Brenda Sutton Rose

“Folding dough from the top, from one side, from the bottom, from the other side, I work, the twirl of my hands grounding my emotions. Using the fingers of my left hand, I rake the sticky mixture from my right hand into the bowl, wasting nothing. I know the rhythm of this poem by heart.”

Quote by Brenda Sutton Rose

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Brenda Sutton Rose

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“I spend the day finalizing the seed bread and also making a variation with dried sour cherries, which add a lovely sweet-and-sour tang and yield a loaf that would be equally delicious topped with cheese or slathered in fresh jam. Since both loaves will keep for up to a week in the refrigerator, I leave half of each in Natasha's fridge and decide I'll take the rest home with me. In my head, I'm already concocting uses for both: a smoked trout spread for the plain version, and a whipped vanilla-bean ricotta for the one with cherries.”

Food PreparationBreadmakingCompromisesVariations
Book:Too Many Cooks
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“Within weeks of ownership, I invested in two used industrial mixers and a brand-new stone deck oven, and branched out from bagels to my personal passion: leaven bread. We make the basics like baguettes, ciabatta, pagnotta, whole wheat, rye and sourdough. But I love to experiment. Custom orders for chocolate-cherry pumpernickel and piñon-nut queso blanco con mango whole wheat garnered so many requests they quickly became store staples along with gourmet delights like bittersweet chocolate croissants, bourbon pecan cinnamon rolls and focaccia pizzas. Friends call my creations the haute couture of bread-making.”

BakerBreadmakingBreadsLeavenBusiness Booster
Book:Icing on the Cake
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“The cooking was invigorating, joyous. For Julia, the cooking fulfilled the promises that Le Cordon Bleu had made but never kept. Where Le Cordon Bleu always remained rooted in the dogma of French cuisine, Julia strove to infuse its rigors with new possibilities and pleasures. It must have felt liberating for her to deconstruct Carême and Escoffier, respecting the traditions and technique while correcting the oversight. “To her,” as a noted food writer indicated, “French culinary tradition was a frontier, not a religion.” If a legendary recipe could be improved upon, then let the gods beware.”

CookingRecipesCuisineJulia Child
Book:Dearie: The Remarkable Life of Julia Child
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“Pablo's many stories and reminiscences about Olga and Marie-Thérese and Dora Maar, as well as their continuing presence just offstage in our own life together, gradually made me realize that he had a kind of Bluebeard complex that made him want to cut off the heads of all women he had collected in his private museum. But he didn't cut the heads entirely off. He preferred to have life go on and to have all those women who had shared his life at one moment or another still letting out little peeps and cries of joy or pain and making a few gestures like disjointed dolls, just to prove there was some life left in them, that it hung by a thread, and that he held the other end of the thread. From time to time they would provide a humorous or dramatic or sometimes tragic side to things, and that was all grist to his mill.”

RelationshipsPossessiveness
Book:Life With Picasso
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“Do you know Mastering the Art of French Cooking? You must, at least, know of it- it's a cultural landmark, for Pete's sake. Even if you just think of it as the book by that lady who looks like Dan Aykroyd and bleeds a lot, you know of it. But do you know the book itself? Try to get your hands on one of the early hardback editions- they're not exactly rare. For a while there, every American housewife who could boil water had a copy, or so I've heard. It's not lushly illustrated; there are no shiny soft-core images of the glossy-haired author sinking her teeth into a juicy strawberry or smiling stonily before a perfectly rustic tart with carving knife in hand, like some chilly blonde kitchen dominatrix. The dishes are hopelessly dated- the cooking times outrageously long, the use of butter and cream beyond the pale, and not a single reference to pancetta or sea salt or wasabi.”

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Book:Julie & Julia: My Year of Cooking Dangerously
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