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Quote by Christa Parrish

“Now it's time to reveal the secret ingredient to be included in our second type of bread. This can be made of any type of dough, but must prominently feature whatever is in this basket." The crowd hushes and he opens the lid, removes two containers, and holds them in the air so all can see. "Chèvre," he declares. "Goat cheese." Jude looks at me. "What a joke. I thought you would get something good, like sour gummy worms or turkey feet or something." Jonathan speaks to the camera as he works a new lump of dough, explaining how he's using the same base formula as his baguettes, but adding the sweet twist of maple syrup and apples.”

Quote by Christa Parrish

Book:Stones For Bread
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Stones For Bread

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Christa Parrish

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“I ask him to pull the buttermilk sourdough; I'd taken several of my wet starters, fed them vigorously yesterday, and created three different dough variations early this morning, giving them time to rise. "The green bowl." "Yeah, okay," he grumbles. "And I'll take care of the onions," Xavier says. "Why do you need them?" "Ciabatta," Jude says. "Dough." I point to the door. He goes and I show Xavier the container of goat cheese. "I need something splashy. I thought a caramelized onion and Chèvre ciabatta." "Using the buttermilk starter as a base?" "I consistently get the biggest rooms with it." "You need a third ingredient, I think. Apricots?" I nod toward the other table. "Scott's going sweet already. I'll stay savory for contrast. Sun-dried tomato?" "Meh. Expected.”

BreadIngredientsSecret IngredientBaguetteLiesl McnamaraCiabatta
Book:Stones For Bread
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“A different serving boy came out with a basket of steaming hot bread and, in the Gaulic fashion, little tubs of sweet butter. Eric preferred olive oil, but along with all the other terrible things going on in the castle, Vanessa had embraced Gaulic culture with the tacky enthusiasm of a true nouveau riche. "I do so love baguettes, my dear, sweet, Mad Prince. Don't you?" she said with a sigh, picking up a piece and buttering it carefully. "You know, we don't have them where I come from." "Really? Where you come from? What country on Earth doesn't have some form of bread? Tell me. Please, I'd like to know." "Well, we don't have a grand tradition of baking, in general," she said, opening her mouth wider and wider. Then, all the while looking directly at Eric, she carefully pushed the entire slice in. She chewed, forcefully, largely, and expressively. He could see whole lumps of bread being pushed around her mouth and up against her cheeks. The prince threw his own baguette back down on the plate in disgust. She grinned, mouth still working. "Your appetite is healthy, despite your cold," he growled. "Healthy for a longshoreman. Where do you put it all? You never- seem- to- gain- a -pound." "Running the castle keeps one trim," she answered modestly.”

UrsulaSea WitchVanessaBaguetteBig Appetite
Book:Part of Your World
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“Maman reserves her stormy side for her family,” Père Lessard would say, “for the world she has only sunshine and butterflies.” It was then that she smacked young Lucien in the head with a baguette. The crunchy yet tender crust wrapped around his head, bending but not breaking, showing that the oven had been precisely the right temperature, there had been exactly enough moisture, and in fact, by the ancient Lessard test method it was perfect. Lucien thought this was the way of all French boulangers, and he would be a young man before anyone explained to him that other bakers did not have a test boy who was smacked in the head with a loaf of bread every morning.”

Baguette
Book:Sacré Bleu
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“Maman ordered the pork meatball bánh mì, and I ordered the lemongrass chicken bánh mì, with an order of shrimp salad rolls to share. "People forget about the French and the Vietnamese, sometimes," she told me as we waited. "The French brought their baguettes, and the Vietnamese used them to make bánh mì sandwiches. And then the French came home with a love for Vietnamese chicken soup deep in their souls." "There are perks to imperialism," I noted.”

ImperialismFrenchVietnameseBaguette
Book:A Table by the Window
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“I brightened when I found Rainier cherries in the fridge, with their sunset-colored skin. Nearby sat a tub of mascarpone, and I knew then I could make simple crostini. I washed and pitted the cherries, and then sliced a stray baguette on the bias. While the slices toasted, I mixed the mascarpone with a bit of honey for sweetness and lemon zest for acidity. Once the slices were hot and crisp, I spooned the mascarpone mixture over the top, added a few leaves of lemon thyme, and topped each one with a heaping spoonful of sliced cherries. A single bite tasted of summer.”

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Book:Reservations for Two
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“I mean, all I do here is do the work that my bosses tell me to do the way they tell me to do it. I don't have to think at all. It's like I just put my brain in a locker before I start work and pick it up on the way home. I spend seven hours a day at a workbench, planting hairs into wig bases, then I eat dinner in the cafeteria, take a bath, and of course I have to sleep, like everybody else, so out of a twenty-four-hour day, the amount of free time I have is like nothing. And because I'm so tired from work, the 'free time' I have I mostly spend lying around in a fog. I don't have any time to sit and think about anything. Of course, I don't have to work on the weekends, but then I have to do the laundry and cleaning I've let go, and sometimes I go into town, and before I know it the weekend is over. I once made up my mind to keep a diary, but I had nothing to write, so I quit after a week. I mean, I just do the same thing over and over again, day in, day out.”

LifeWorkResponsibilityAdulthoodMundaneFree Time
Book:The Wind-Up Bird Chronicle
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