Quotessence
Home / Quotes / Quote by Annabel Abbs

Quote by Annabel Abbs

“Pigeons wrapped in the leaves of vines. Oysters in crisp pastry cases. Whole Gloucester salmon in aspic. Yarmouth lobsters cooked in wine and herbs. Glazed tarts of pippin apples. Paper-thin layers of buttery pastry spread with greengages, apricots, peaches, cherries, served with great gouts of golden cream. "Well," I say, "it's gruel for us tonight, with a smidgeon of salt and pepper." Whereupon he reaches into his pocket, pulls out a twist of greased paper, and opens it. Immediately I smell the tang of heather honey. "For you, Ann." In his grimed palm sits an oozing chunk of honeycomb as big as a plover's egg. I clap my hands in delight, my tongue waggling with greed. As we eat our gruel I make the clots of chewy wax last as long as possible, pushing them around and around my mouth, pressing them against my molars, sucking on them 'til they slip sweetly down my throat.”

Quote by Annabel Abbs

Book:Miss Eliza's English Kitchen
Create image

Work

Miss Eliza's English Kitchen

Browse quotes and source details for this work. more

Author

Annabel Abbs

Browse famous quotes and profile details for Annabel Abbs. more

You May Also Like

“Boy, you're good at figuring things out. Isn't he? Except that if anybody's the devil in this room it's _you_, buster." An extraordinary bitterness came into his face. "I've seen you before. I know you, all right, preacher man. Age after age, you come back. You always lead the crusades. You're so damned golden-tongued, other people just flock to die for your causes. You die with them, it's true, because you're stupid enough to believe your own great lies; but you always come back again somehow. Oh, I know _you_.”

ReligionEvilHistory
Book:In the Garden of Iden
Create image

“All the flavors lined up, an army getting into ranks: peeled, ground almonds; elderflowers; bread, sugar, the lush heat of ginger. It is hard, looking back, to remember exactly what a mouthful like that would have done to me, but I think it would have told me some kind of small but complicated story, or perhaps I would have seen a piece of carved ivory, for all the white things: almonds, bread, flowers, sugar. Something obvious like flames for the ginger, or less obvious: a sun-warmed brick or a cockerel's comb. What do I remember about this particular bowl of menestra, though, is that nothing like that happened. I tasted... almonds. I still saw them as bright green in my mind's eye, but somehow it didn't take over the whole world. Instead I thought to myself: There are almonds in this. An almond is a nut. It grows on a tree. A tree with sweet white flowers, of course, and there's the nut itself, nestled inside its speckled, woody shell. I found myself savoring the milky bitterness of almond meat, noticing how the sugar seemed to flow over the bitter, not destroying it but creating a separate taste. The ginger and the elderflowers fell into each other's arms, and all four things sank into the comforting blandness of the soaked bread. To my amazement I discovered that I could keep each clamoring taste, with its color, in its place; and pick out other flavors too, each with its own color and image. I dipped my spoon in again, tasted, swallowed. Another spoonful, then another. The flavors weren't disappearing into nothingness, they were becoming part of me.”

FlavorsAlmondsSavoringSense Of Taste
Book:Appetite
Create image

“Why do we say razzle-dazzle instead of dazzle-razzle? Why super-duper, helter-skelter, harum-scarum, hocus-pocus, willy-nilly, hully-gully, roly-poly, holy moly, herky-jerky, walkie-talkie, namby-pamby, mumbo-jumbo, loosey-goosey, wing-ding, wham-bam, hobnob, razza-matazz, and rub-a-dub-dub? I thought you'd never ask. Consonants differ in "obstruency"—the degree to which they impede the flow of air, ranging from merely making it resonate, to forcing it noisily past an obstruction, to stopping it up altogether. The word beginning with the less obstruent consonant always comes before the word beginning with the more obstruent consonant. Why ask why?”

LanguageLinguisticsPhonetics
Book:The Language Instinct: How the Mind Creates Language
Create image