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Quote by Rachel Hartman

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Tess of the Road

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Rachel Hartman
Rachel Hartman

Rachel Hartman, born on July 9, 1972, is an accomplished American author of children's literature. Known for her unique literary style and profound thematic explorations, her works, including the 'Seraphina' series and the 'The DragonKeeper Chronicles', have gained widespread popularity among readers. more

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“Gaiman provides some additional insights via these comments in his script for chapter 5: “What I want to do here, without destroying the story as an adventure yarn, is grab the subtext and make it text, grab the metaphor and make it text; allow that we’re spinning a metafiction and see how far we can push that fact before it collapses in on itself. Which is going to be hard; good fantasy is as delicate as butterfly wings, and just as liable to crumble if improperly handled, leaving you with something that can no longer fly.”

FantasyFlyNeil GaimanButterfly WingsCrumbleGood Fantasy
Book:The Sandman Companion
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“And the crumble today is rhubarb-apple." She then turned to me. "I'll give you a minute to decide," she smiled, walking off to the kitchen. I lingered at the table, eyeing the golden brown topping of the crumble, clattering tea cups and intimate conversations dancing in the background. It was similar to Make My Cake's cobbler in that it was a giant dish of oozing fruit concealed by bits of topping- exactly what I had come for. Yet it was unmistakably French. While it was indeed messier than the gâteaux I had fallen for elsewhere around Paris, Les Deux Abeilles's crumble, presented in a round white porcelain dish, was still more refined. It looked thick and sweet and crunchy. I could practically taste the buttery bits and jammy fruit converging in a chaotic mix of flavors and textures in my mouth. But now that pear-praline clafoutis was waving to me from heaven. And the tall, airy wisps on the lemon meringue were tempting me, as well as the towering cheesecake, fluffier than the versions back home, with more finesse. Molten chocolate cake is never the wrong choice, I was rationalizing to myself, when Valeria returned. "Alors, what will it be?" I gazed up at her comforting presence. "I'll take the crumble, please." After my laborious decision, I was relieved to discover I had been right to stick with my original intentions. Five minutes later, a generous slice of rhubarb-apple crumble arrived, warmed in the small kitchen and served with a side of fresh cream, whipped staunchly into a thick, puffy cloud. I sat for a minute, contemplating the crumble's imperfect bumps and dull brown color. The pale pink and sometimes green slices of rhubarb poked out of the sides and lumps of rouge topping decorated my plate. Where the crumble had baked against the dish, a sticky crust of caramelized fruit juice and sugar had formed. It looked like a tarte that had done a somersault in its pastry box and arrived bruised and battered. There was nothing perfect about it. Except its bright flavors. Except its comforting warmth. Except that it was exactly what I wanted and needed. I savored each juicy-crunchy bite. It was wonderful.”

ImperfectionMessyFrenchDessertsTemptationsCrumbleFruity
Book:Paris, My Sweet: A Year in the City of Light
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“We've done the grilled tomato and peach pizza at Le Papillon Sauvage. We've served the beet and peach soup. And the peach and cucumber salsa over the chicken. The tarts. The cobblers. The homemade ice cream. I don't know. I'm tapped out for ideas." Phillipa rolled a peach on a cutting board, massaging it. "Pork," she said. "Peaches and pork would taste amazing together. Or pan-seared foie gras? What do you think?" "If you can come up with something interesting, I'm all for it." "Me?" she asked. "But you're the chef. And I want to be inspired by you." "That makes two of us," I said. "You're doing amazing things." Phillipa halved a peach, cut into it, and then handed over a slice. "Eat this, savor it. Find your inspiration!" she said, and as I bit into it, I tried, able to focus only on the texture. As the juices from the slice ran across my tongue and down my throat, the sensation transported me to my childhood, to the teachings of my grand-mère in this kitchen, and her recipe for a peach crumble. The way she taught me to knead the flour, butter, and sugar into flaky crumbs, working her gentle hands with mine. I could almost feel her next to me, smell her cinnamon and nutmeg scent.”

Food For ThoughtGrandmotherPeachesCrumbleUsages
Book:Sophie Valroux's Paris Stars
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“I have found that the people who shout their opinion the loudest are usually the ones most insecure in their position. I don't think it is as much a human foible as it is a human curse that we cannot understand the beauty of a thing until it is gone. It's not that there wasn't anything to say. It's that there was too much and words were poor substitutes for our feelings. But Korczak's greatest legacy is not a public one, the massive stone mountain that he conquered, but the mountain he first conquered in himself-a mountain that he climbed alone-in this we can all empathize. (about the sculptor of Crazy Horse)”

Miles To Go
Author:Richard Paul Evans
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