Quotessence
Home / Quotes / Quote by Vince Baker

Quote by Vince Baker

Author

Vince Baker

Browse famous quotes and profile details for Vince Baker. more

You May Also Like

“After lunch, Pindar would go in to the university and meet with his students. When his colleagues asked him how his book was going, he tried to seem jolly. "Oh, you know. It's just dreams of eating. Like any other cookbook, only older," he would laugh. "Dabbling in Babylonian stewpots." But he loved his old recipes. In fact, he loved all cookbooks, old or new, perhaps because so few other things in life were such unabashed invitations to delight. When, as a young man, he had invented a sandwich made of peanut butter, bacon, and mango chutney, he thought he might die of pleasure.”

LunchCuisineFusionBabylonian
Book:The Garden Party: A Novel
Create image

“Il n'y a pas d'amour dans la liberté individuelle, dans l'indépendance, c'est tout simplement un mensonge, et l'un des plus grossiers qui puisse se concevoir; il n'y a d'amour que dans le désir d'anéantissement, de fusion, de disparition individuelle, dans une sorte comme on disait autrefois de sentiment océanique, dans quelque chose qui de toute façon était, au moins dans un futur proche, condamné.”

AmourFusionLibertéIndividuIndépendance
Book:The Possibility of an Island
Create image

“At the Chinese restaurant, Nami Emo would reserve a room with a big table and a gigantic glass lazy Susan on which turned small porcelain pitchers of vinegar and soy sauce with a marble button to ring for service. We'd order decadent jjajangmyeon noodles, dumpling after dumpling served in rich broth, tangsuyuk pork with mushrooms and peppers, and yusanseul, gelatinous sea cucumber with squid, shrimp, and zucchini.”

FusionChinese FoodKorean Cuisine
Book:Crying in H Mart
Create image

“The grilled foie gras brought out next was accompanied by dried persimmons sautéed in butter. The saltiness of the butter drew out the persimmons' clinging, pervasive flavor. So tenaciously umami-rich was their taste, it was almost impossible to believe this was fruit that had once grown on a tree. It seemed more like a sweet flaky meat-- no less so than the foie gras, in fact, which was so exquisitely tender that it broke apart on the tongue, oozing thick blood-scented liquid. Though she hadn't planned it so, the dish made a perfect match with the smoky notes of the red wine.”

FusionFood And WineFoie GrasPersimmons
Book:Butter
Create image

“Today, Chefs, I have prepared for you a coconut-curry chicken, served on a naan waffle. And while the flavor profile is a little more on the exotic side, I think even exotic food should be comfort food. To that end, you'll see that you also have a side of warmed sweet and slightly spicy plum chutney. I'll ask you to pour that over the dish, as you would maple syrup over the traditional Southern version of chicken and waffles.”

IndianSouthernFusionChickenWaffle
Book:Hadley Beckett's Next Dish
Create image

“We even made it to the holy mecca of Brooklyn food fanaticism: Smorgasburg, a collection of food vendors that battle it out for the most outrageously delicious, ridiculously inventive food. We duly ate our heads off, sampling panko-crusted chicken sandwiches topped with pickled cucumbers and daikon, brown butter cookies doused in flies of sea salt, and the coup d'état- gigantic, billowy doughnuts from a Bed-Stuy bakery called Dough, one sweetly flavored with hibiscus, the other a savory, roasted café au last varietal.”

BrooklynFusionDoughnutsFood SamplesFoodie Business
Book:Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself
Create image

“Former pastry chef Sam Mason opened Oddfellows in Williamsburg with two business partners in 2013 and has since developed upwards of two hundred ice cream flavors. Many aren't for the faint of heart: chorizo caramel swirl, prosciutto mellon, and butter, to name a few. Good thing there are saner options in the mix like peanut butter & jelly, s'mores, and English toffee. A retro scoop shop off Bowery, Morgenstern's Finest Ice Cream has been bringing fanciful flavors to mature palettes since opening in 2014. Creator Nicholas Morgenstern, who hails from the restaurant world, makes small batches of elevated offerings such as strawberry pistachio pesto, lemon espresso, and Vietnamese coffee. Ice & Vice hails from the Brooklyn Night Bazaar in Greenpoint, and owners Paul Kim and Ken Lo brought it to the Lower East Side in 2015. Another shop devoted to quality small batches, along with weird and wacky flavors, you'll find innovations like Farmer Boy, black currant ice cream with goat milk and buckwheat streusel, and Movie Night, buttered popcorn-flavored ice cream with toasted raisins and chocolate chips.”

New YorkIce CreamFlavorsFusionIce Cream Shoppe
Book:Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself
Create image

“I got up from the table and stepped to the cabinet above Mom's mixer, absently brushing off a layer of dust as I reached up. I found the jar I needed, musing that it was probably years old and tasteless---but still worth a try. "What are you doing?" "Hang on a sec." I clenched the jar in my fist and shook the spice into my hand, pinching a bit across his lasagna. "What's that?" "Trust me, it's just what it needs---a touch of earth and sweet to temper the tomato's bite. With fresh tomatoes you need less as summer approaches and they develop their own sugars. Taste it." He took a bite. "It's fantastic. What'd you add?" "Cinnamon." He didn't recognize it? "Amazing. I'll have to tell Mary." "Tell her a touch of milk tempers the acidity as well." "Interesting.”

TomatoesFusionSeasoningCinnamonLasagna
Book:Lizzy and Jane
Create image