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Quote by Soren Kierkegaard

“Faith begins precisely where thinking leaves off”

Work

Fear and Trembling is a work of philosophical fiction that delves into the complexities of human emotions and ethical choices. The narrative revolves around the protagonist's internal struggles and the consequences of his actions, intertwining the concepts of love, faith, and the human capacity for moral reasoning. more

Author

Soren Kierkegaard

Søren Kierkegaard was a 19th-century Danish philosopher known for his existentialist philosophy and profound explorations of religious, ethical, and aesthetic issues. His ideas have had a profound impact on subsequent philosophers and literature. more

“Pinky Fein, a friend of Oscar's, owns the Gilded Lily, a four-star Midtown restaurant renowned for its beggar purses- paper-thin crepes filled with créme fraîche and Beluga caviar, tied into small bundles with chives, lightly sprayed with edible gold leaf, and presented like candles in a candelabra.”

Purses Caviar Crepes Fancy Fancy

Book:Girl Cook: A Novel

Source: Girl Cook: A Novel

“For the meeting, I'd laid out a wide variety of fillings and sauces on the table, with the sauces in my antique chafing dishes to stay warm. And it was true---there was a lot of food. I'd provided prosciutto, roasted red peppers, toasted walnuts, fig preserves, and a cheese sauce made with fontina. The savory ingredients were intended for the brown-butter buckwheat crepes. For dessert, I'd provided sweet crepes made with my grandmother's recipe. Antique china bowls containing Nutella, sweetened mascarpone, lemon curd, and sliced fresh fruit fought for space on the table. The crepe I was most proud of, though, was my stracciatella crepe. In a nod to the gelato flavor, I'd attacked the chocolate bar with my trusty Microplane zester and incorporated it as a last ingredient in my chilled crepe batter.”

Toppings Food Preparation Crepes Sauces Creams Servings

Book:A Table by the Window

Source: A Table by the Window

“Séb and I explored the beautiful neighborhood of l'Île Saint-Louis, eating savory crêpes made of buckwheat and filled with creamy goat cheese, crunchy arugula, and juicy tomatoes at one of the cafés, me doing my best to savor the textures. Lunch was followed by the famed Berthillon sorbets and ice creams, the latter of which we ate on the banks of the Seine, Séb drooling over the richness of the flavors. Considering they had over seventy parfums, we'd both found it hard to settle on one. Séb, the adventurer, took café au whisky with another scoop of tiramisu. I'd ended up taking abricot and framboise, always loving how apricot mixed with raspberries, and wanting something cool on this scorcher of a day.”

Paris Ice Cream Flavors Crepes

Book:Sophie Valroux's Paris Stars

Source: Sophie Valroux's Paris Stars