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Quote by David Jetre

“This is good Paledoris, son of Palodaran of Arrowfell, the best minister among many. One not hobbled by inadequate interpretations and who, by focus, keeps my political heavens clear of those who have not earned the right to soar in them.”

Quote by David Jetre

Book:Elsuon: The Stonecutter's Son
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Elsuon: The Stonecutter's Son

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David Jetre

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“You related to BJ Wake?" "Yes, sir." Jace just nods. I brace myself. "She used to own that shack over in North Star. She made this chicken fried steak, what was it called... the Number One. That's right. My mouth's watering just thinking about it. Well, no wonder you cook the way you do, girl. Damn. Your momma was the best there was. Ain't that something. Always wondered what happened to her. Now I know! She had you and you're doing the cooking for that family. Ain't that something." Jace smiles wide and is as animated as I've ever seen him. I just keep smiling and nodding. It's brightened his mood thinking about my mom's cooking. His heaviness is momentarily gone. He sighs and walks out of the kitchen in search of the Dent boys. Ain't that something, indeed.”

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Book:Nowhere But Home
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“Our take on a rhubarb and custard," Susan announces. "Rhubarb sorbet on the bottom, topped with whipped custard and a candied rhubarb sweet." It's served in small egg-shaped glasses, so you can see the layers: bright pink sorbet on the bottom, rich lemon-yellow custard, whipped to airy delicacy, topped with a wafer-thin, jewel-like disc of rhubarb that's been roasted, pressed flat, and encased in rhubarb-flavored praline. The chef takes two bites of it, then sits back, sighs, and looks at his plate for a while. Susan feels like melting into the floor. He hates it! What went wrong? Is it too simple? She worried about that. Maybe she should have done a tart or a mille-feuille. "This tastes of summer," the chef says at last. "Every bit of it is delightful and delicious- it's so light and airy and enjoyable." "I totally agree," says the presenter. "It's the perfect follow-up to something as heavy as those ribs, and the flavors remind me of rhubarb and custard sweets, which really takes me back." "Yeah, me too." The blogger nods. "Raiding the sweet shop after school.”

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Book:All Stirred Up
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“Matteo holds up a forkful of fish. "Just take this exquisite bite of fish. The way it plays on your tongue-- the salt, the richness, the luscious texture." Matteo takes his butter knife in his left hand and brushes a mound of pineapple fried rice on his fork. He holds it up in front of him, catching the light of the nearby overhead chandelier. It's like he's an appraiser scrutinizing a gemstone in the light. "And this rice. My oh my, this rice. The perfect complement to the delicately fried fish with its sweet chunks of succulent pineapple and salty bacon." He slaps his free hand on his knee and lets out a throaty chuckle that booms against the dining room walls. "Who would have thought to add bacon as a twist in fried rice?”

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Book:Simmer Down
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“Alex gawked at the baked goods. He sat down on one of the metal barstools. "Feeling stressed out, I see." "Yeah." I passed the platter toward him. "Help yourself to the peach rolls or turnovers. I made them last night, so they're fresh." "We okay?" I nodded. He didn't hesitate. "God, Marygene," he groaned around a mouthful, an expression of awe on his face. "There is nothing like your baked goods. I mean it. I've eaten pastries in all the best shops in Savannah, and nothing compares to yours." Well, that was a real nice compliment. There were ample high-end pastry shops in Savannah.”

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Book:Southern Sass and Killer Cravings
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“Marygene, girl, this is the best lime cheesecake I ever put in my mouth," Mr. Collins said from the back booth. I stood up straight and smiled. "Thank you, Mr. Collins. That's so nice of you to say." "Is it a new recipe?" his wife, Nita, asked. "Not really. I tweaked it a tad. I added a bit of cream at the end that I folded in by hand. It makes the batter bake off light and airy." "It does. So good." Nita took another bite. "Every time you tweak another recipe, you bring me a slice for dessert." "Yes, ma'am," I said.”

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Book:Southern Sass and Killer Cravings
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“I would eat this liver for breakfast, lunch, and dinner." "The airiness and crunch of the bread is a perfect contrast to the smooth, thick texture of the liver." "I love that these onions and leeks are hovering just on the edge of burned. It adds a wonderful complexity to the dish." "I'm enjoying the tartness of these pickled gooseberries in contrast to the richness of the rest of the plate.”

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Book:Sadie on a Plate
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“I'm enjoying the beets and the duck together. It's not a combination I've had before, but it really works." "I'm not usually a fan of raw onions, but the little bits you've strewn throughout are perfect with the beets and the richness of the duck." "The chicken skin adds a nice fatty, crispy element, but I would've preferred duck skin." They raved about Nia's, a lettuce wrap with smoked fish and pickled watermelon rind. "This fatty, oily fish with the sweetness and acidity of the pickled rind is stellar. It's Southern without being Southern.”

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Book:Sadie on a Plate
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“Cats don’t have names,” it said. “No?” said Coraline. “No,” said the cat. “Now, you people have names. That’s because you don’t know who you are. We know who we are, so we don’t need names.” There was something irritatingly self-centered about the cat, Coraline decided. As if it were, in its opinion, the only thing in any world or place that could possibly be of any importance. Half of her wanted to be very rude to it; the other half of her wanted to be polite and deferential. The polite half won.”

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Author:Neil Gaiman
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