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Quote by Monica Ali

“He calls for food. Who will feed me? I, who have fed so many, am hungry. Bring me food. Let there be food. Oysters on a silver salver. He drinks them from their shells. Sweet skewers of pork with a peanut glaze. He tears them with his teeth. Filo parcels of feta and spinach. He breaks them with his hands. His prayer is answered. The feast surrounds him.”

Quote by Monica Ali

Work

In the Kitchen

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Author

Monica Ali
Monica Ali

Monica Ali is a British writer renowned for her novel 'Brick Lane', which explores the lives of Bangladeshi immigrants in the UK. Her works often delve into themes of identity, cultural conflict, and women's experiences. more

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“The immense dining room table all but sagged under the weight of the dishes: tureens of beef madrilène, bisque of shellfish, and cold cucumber soup mingled with heaving platters of beef ragout, scallops smothered in puréed chestnuts, salmon en sel, and ramequins of cheese soufflé. All the dishes perspired in the July evening heat under the glow of a thousand candles, but thanks to the duc's priorities, the champagne was pleasantly cool.”

“White-gloved footmen would bring out marvelous dishes... platters heaped with succulent red-and-white shrimp, called pandles by locals, still smoking-hot from the gridiron... tureens of bisque sprinkled with tender shreds of Chichester lobster... Amberley trout spangled with toast almond slices, served directly from the pan onto the plates. There were endless varieties of fresh vegetables, and salads chopped as fine as confetti, and bread served with newly churned butter, and platters of local cheese and hothouse fruit for dessert.”

“Lenore's galettes, one savory with a filling of fresh summer tomatoes and basil and one sweet with caramelized peaches, were tender and flaky and buttery and perfect. Maz's nargesi, an egg and spinach dish similar to shakshuka, burst with flavor on the tongue, especially when eaten beside the fresh watermelon and soft cheese salad he'd brought. They'd catered in bagels from the local bagel place, and whatever empty boasts New York City made about its food, they were right in that they had the best bagels anywhere. Especially when heaped with lox and cream cheese and capers and red onions sliced so paper-thin light shone pink through them.”

“This year, Merida saw rashers, poached eggs in a fragrant sauce, canceled wedding buns spread with a bit of dripping butter, boar meat made into warm, onion-scented drinking broth. Tarts golden and fragrant with cheese and scraps of pastry, mushrooms simmered in broth and browned with leeks in goose fat. Preserved pears in bowls, figs soaked in whisky, even little biscuits with rabbits stamped on them. Their private feast was always all the bits and bobs and failed experiments left over from preparing the public one. If this was the odd-ends, Merida could only imagine what the proper feast would be like later. Cranky Aileen was a wonder.”

“The principle of laughter and the carnival spirit on which the grotesque is based destroys this limited seriousness and all pretense of an extratemporal meaning and unconditional value of necessity. It frees human consciousness, thought, and imagination for new potentialities. For this reason, great changes, even in the field of science, are always preceded by a certain carnival consciousness that prepares the way.”