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Quote by Sally Andrew

“There was a poster advertising a film that was showing that evening. "Survival of the Fattest", it was called. It sounded like my kind of film. It isn't healthy to be skinny. Especially in the dry Karoo.”

Quote by Sally Andrew

Book:The Milk Tart Murders
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The Milk Tart Murders

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Sally Andrew

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“Deep, fluting emotions were a form of weakness. She'd seen the softening in her work over the years, she'd started making the lazy, homey treats like apple crumble, chocolate muffins, butterscotch pudding, and lemon bars. They were fast and cheap and they pleased her children. But she'd trained at one of the best pastry programs in the country. Her teachers were French. She'd learned the classical method of making fondant, of making real buttercream with its spun-candy base and beating the precise fraction off egg into the pate a choux. She knew how to blow sugar into glassine nests and birds and fountains, how to construct seven-tiered wedding cakes draped with sugar curtains copied from the tapestries at Versailles. When the other students interned at the Four Seasons, the French Laundry, and Dean & Deluca, Avis had apprenticed with a botanical illustrator in the department of horticulture at Cornell, learning to steady her hand and eye, to work with the tip of the brush, to dissect and replicate in tinted royal icing and multihued glazes the tiniest pieces of stamen, pistil, and rhizome. She studied Audubon and Redoute. At the end of her apprenticeship, her mentor, who pronounced the work "extraordinary and heartbreaking," arranged an exhibition of Avis's pastries at the school. "Remembering the Lost Country" was a series of cakes decorated in perfectly rendered sugar olive branches, cross sections of figs, and frosting replicas of lemon leaves. Her mother attended and pronounced the effect 'amusant.”

ArtBakingFrenchPastriesPastry ChefAvis Muir
Book:Birds of Paradise
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“As Rosie expected, Chef Petit said they were starting with pâtisserie. Specifically, with classic French tarts, and today, with the tart shells. With the three most widely used different kinds of crust. Finally, something Rosie knew! Her hand shot in the air, and Rosie noticed that the only other person in the room with his hand in the air was Bodie Tal. But Chef Petit must have recognized her, too, because he called on her, not Bodie. And she felt like Hermione, rattling off the differences between pâté brisée, a standard, unsweetened dough for sweet or savory fillings; pâté sucrée, a sugared dough achieved by creaming the butter and sugar; and pâté sablée, a crumbly, delicate, almost cookielike dough, sometimes enriched with almond flour. Ten points to Rosie! She felt flush with triumph. Finally, she wasn't an idiot. "Excellent," Chef Petit said genially, and he began two expound further upon what Rosie said. "What a bloody showoff," Priya said, teasing. Rosie bumped her with her shoulder. Chef Petit wrote the ingredients for pâté brisée on the whiteboard, informing them that they'd be making all three doughs today, then setting them in the fridge to chill until tomorrow- all crust, no matter what you did with it, was improved by a good chilling. Tomorrow, they'd do quiche, and tarte au citron, and a fresh fruit tart with crème pâtissière, and they'd move on to puff pastry and tarte tatin, and Rosie could barely restrain the shout of joy that threatened to erupt from her chest. But she restrained it, and moved through the kitchen as sedately as possible, collecting her ingredients and measuring cups.”

PastriesDoughPastry ChefBakerBaking ClassPatisserieHarry Potter Reference
Book:Love à la Mode
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“The refreshing scent of the turnip, the succulent, natural sweetness of the flesh... The fine aftertaste of its slight bitterness... And the thing adding richness to its flavor... ...is the brown paste in the middle of it!" "Kaibara-san, what is this?!" "It's braised turnip with white mushroom paste. The important part is the dashi... or the "fond de veau," as it's called. You make an elegant and savory broth which is like an Ichiban-dashi in Japanese cooking by using the bones of a fine calf and quality beef." "I see! The mushroom paste inside gives it its punch!" "It's mashed mushroom mixed with butter and cream." "That is the importance of finesse in cooking... A mediocre cook is likely to make a mistake when getting ahold of such a fine turnip. For example, he'll do something like making some nice dashi and quickly simmering the turnip in it. But that is a mistake . Turnips have a muddy scent. And it is that scent that poses a problem! Now, the muddiness of a turnip is something to be savored... but when placed together with something that goes well with it, it becomes far more flavorful . For example, you can't expect the turnip to do much good when it is placed inside a clear soup. But when it's used inside a miso soup made with hatcho miso, the flavor of the turnip becomes lucid... As you can see from this example, it's important what you put with it. And for this dish, I decided to use white mushrooms. The white mushroom itself is an interesting kind of mushroom that can't draw out its best on its own, but will prove its worth when it is mixed with oil or dairy products and heated. Its color will turn dark when heated, but the texture turns smooth and gentle, and the fragrance hidden inside it becomes apparent, giving birth to a deep, rich flavor. When that mushroom paste combines with the flavor of the turnip... they will multiply each other's taste upon your taste buds.”

VegetablesMushroomsFood CombiningTurnipPaste
Book:Vegetables
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