Quotessence
Home / Quotes / Quote by Harry Mulisch

Quote by Harry Mulisch

Author

Harry Mulisch

Browse famous quotes and profile details for Harry Mulisch. more

You May Also Like

“Ameleia betekent zorgeloosheid, slordigheid. Maar ik geef in 't vervolg geen vertaling van zoiets. Dat 's mijn werk niet. Wie 't geluk heeft geen Grieks of Latijn te kennen, moet maar vragen aan z'n neef de dominee, of aan 'n "knap kind" in de familie. Een schrijver die tijd heeft om alles uit te leggen, heeft niet veel te schrijven. Een lezer die geen tijd heeft te vragen "wat is dat?" hoeft niet te lezen.”

SchrijvenLezenVragenZorgeloosheid
Author:Eduard Douwes Dekker
Create image

“I love the caraway seeds in the classic rye bread, but I wonder if the rich dough might not also hold up to other flavors. I jot down some notes. Aniseed. Fennel seed. Orange zest. Golden raisins. Coarse salt? Maybe if Herman doesn't come down when I am working on the dough, I can use a small batch for a little experiment. I'm thinking rolls, not loaves. The kind of rolls you want to smear with cold sweet butter at dinner, or split and toast and spread with cream cheese for breakfast. Savory and sweet. Maybe semolina on the bottom instead of the coarser cornmeal we use for the regular rye loaves.”

IdeasSeedsBreadFlavorsExperimentingRolls
Book:Wedding Girl
Create image

“I had my feast out on the kitchen table. Draped over beds of jasmine rice, thin pork chops seasoned with lemongrass showcased charred stripes from the grill. Cold summer rolls with translucent rice paper glimmered with riotous colors from the mint leaves, vermicelli, and shrimp filling. Emerald coriander leaves peeked out amid slices of barbecued pork, in golden, crusty baguette sandwiches called banh mi. I placed a few pieces of the pork onto a plate for the cat. I bit into the cold rolls first. The thin wrapper yielded to my teeth, giving way to the crunchy pickled vegetables and plump shrimp underneath. The mint leaf inside complemented the sweet sauce with crushed peanuts. The two small rolls vanished into my belly. I attacked the banh mi next. The crisp crust highlighted the varying textures of its filling: crisp from the pickled radish and carrots, textures sang on my tongue.”

VegetablesFlavorsPorkRollsVietnamese Food
Book:Natalie Tan's Book of Luck & Fortune
Create image