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Quote by Jan Pinkava Ratatouille

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Jan Pinkava Ratatouille

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“Agnès was from Toulouse, in the south of France, so she knew a thing or two about sun-soaked veggies. She taught me how to sauté the onions until they turned translucent with a pale caramel around the edges. Then she added the slices of eggplant, but no more oil- because eggplant soaks up every liquid within reach. We served it over pasta; we were students, after all. Marie-Chantal brought out the fish. Or, rather, she brought out a solid white mountain with the fish hidden inside. She had baked the bass in a crust of coarse sea salt, which she cracked open at the table with a knife and a hammer. It was spectacular really, like serving baked Alaska for a main course.”

IngredientsFishFrench CookingRatatouilleCrust
Book:Lunch in Paris: A Love Story, with Recipes
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“So simple in concept, ratatouille exists in many variants. Like a folk song, it has crossed continents, and found its way into a hundred different traditions. Marguerite's recipe calls for tomatoes, sweet red peppers, aubergines, onions, garlic, all combined with bay and seasonings, and a good splash of olive oil. Served with grilled red mullet, it makes a simple, wholesome dish, a dish that comes with a line of verse from Margot's favorite poet: The greatest love can only grow beside a dream of equal size. Food is love in Margot's world: simple, warm and constant. As for myself, I am almost two thirds of the way through her book of recipes. I can make madeleines, brioche, pieds paquets, pomponettes, leblebi, chickpea stew with merguez, Marseille-style pizza, aioli, navettes, and fiadoni, the Corsican cheesecake so beloved by Louis' regulars. I know the difference between pâte brisée and pâte feuilletée, fougasse and pissaladière. I know how to fillet rockfish; how to keep the heads for stock; how to stir red saffron through rice to make the most luscious risotto. Cooking has become a joy, an unexpected talent. Domestic magic is humbler, perhaps, than my mother's glamours and tricks, and yet it makes a difference.”

MagicCookingFrench FoodDomesticRatatouille
Book:Vianne
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“I don’t want to be little again. But at the same time I do. I want to be me like I was then, and me as I am now, and me like I’ll be in the future. I want to be me and nothing but me. I want to be crazy as the moon, wild as the wind and still as the earth. I want to be every single thing it’s possible to be. I’m growing and I don’t know how to grow. I’m living but I haven’t started living yet. Sometimes I simply disappear from myself. Sometimes it’s like I’m not here in the world at all and I simply don’t exist. Sometimes I can hardly think. My head just drifts, and the visions that come seem so vivid.”

LifeExistenceGrowing UpChildhood
Book:Jackdaw Summer
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