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Quote by Rhys Bowen

“Page after page of sauces. Page after page of soups. Bisque of snipe à la bonne bouche. Bisque of crab à la Fitzhardinge, which included adding a pint of boiling cream. Puree of asparagus à la St George involved three dozen small quenelles of fowl and half a pint of small fillets of red tongue. Mercy me. I flicked on. What on earth was ragout of cock's kernels à la soubise, or ragout of ox palates? At the Tilleys' residence, we rarely ate offal. Mr Tilley was fond of liver and bacon, but Mrs Tilley saw offal as food of the lower classes, for those who could afford nothing better. So our meals were good old-fashioned roast beef, leg of lamb, chops and steaks, with thee occasional steak and kidney pie. These recipes looked horribly complicated: Put about half a pound of cock's kernels, with cold water, into a stewpan, let it stand by the side of a slow fire to remove the little blood they contain, taking care that the water does not become too warm. I read on. As soon as they whiten... pat of butter... simmer... drain them on a napkin... small stewpan, with a ragout-spoonful of Soubise sauce and a little Allemande sauce...”

Quote by Rhys Bowen

Book:Above the Bay of Angels

Work

Above the Bay of Angels

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Author

Rhys Bowen

Rhys Bowen (born September 24, 1941) is a British-American author known for historical mystery and suspense novels. Born in England, she later moved to the United States. Her works, including the Molly Murphy Mysteries and the Royal Spyness series, blend British heritage with American perspectives. Bowen began writing in the 1990s and has published numerous bestsellers. She has won awards like the Agatha and Anthony Awards. Her books are translated into multiple languages, reaching a global audience. Bowen excels at integrating historical events with gripping plots, offering immersive reading experiences. more

“Reluctantly, she entered the delicatessen with a soda fountain and cases of cold meat. There were twenty different kinds of cheeses, barrels of pickles, and sausages hanging from the ceiling. A sandwich board stood behind the counter, listing specialty sandwiches. Rosie scanned the selection: turkey club on a French roll, Canadian ham and Gruyère cheese, roast beef with horseradish and Bermuda onions. She pictured Ben standing in their kitchen after a long day at the studio. He would assemble almost every item in the fridge: ham, Swiss cheese, mustard, pickles, mayonnaise, sprouts, lettuce, and tomatoes. He would carefully spread the mustard on a whole-wheat roll and build a sandwich as if he was constructing a pyramid.”

Sandwiches Meats Condiments Sandwich Making Delicatessen

Book:California Summer

Source: California Summer

“A few years back, the New York Times called Shauna's pork the "finest pork in America," and she has never let anyone forget it. Admittedly, her pork is fantastic- rich and flavorful, with the perfect amount of fat. Most of the charcuterie shops in town buy her meat and turn it into pâté and prosciutto and pancetta- all of which, Shauna will remind you, are so good because they start with the "finest pork in America.”

Finest Pork Meats

Book:The Girls' Guide to Love and Supper Clubs

Source: The Girls' Guide to Love and Supper Clubs

“Cyphel knew exactly how he felt about her as well — it was there in her expression whenever they spoke that beguiling combination of amusement and haughtiness that she carried off so well. It was a look that expressed disdain at Campion’s guarded advances but also a kind of measured probationary respect as well. It was a look that said You dare to think that I will find you as interesting as you obviously find me Well perhaps in that very act of daring you become interesting to me if only fleetingly.”

Relationships

Author:Alastair Reynolds

“He said rich fare might be difficult for you to manage." Keir snorted at the thought. "Difficult for an Englishman, maybe. But I'm after having for a full Scottish breakfast." Her dark eyes twinkled. "What does that consist of?" Unfolding his arms, he settled back against the pillows with a nostalgic sigh. "Bacon, sausage patties, ham, fried eggs, beans, potatoes, scones... and maybe a bit of sweet, like clootie pudding." Her brows lifted. "All that on one plate?" "You have to build a mountain of the meat," he explained, "and arrange the rest around it.”