“A sea urchin in its spiky shell. Saffron-orange flesh cupped in a shell of black spines, served on a bed of green conifer leaves.”
Source: A Thousand Feasts: Small Moments of Joy… A Memoir of Sorts
“Snow-white crab meat in an individual bamboo steamer. I lift the lid and inhale the sea.”
Source: A Thousand Feasts: Small Moments of Joy… A Memoir of Sorts
“Men who work at Time have a life expectancy which is not long said the young man from Newsweek”
Source: Deaths For The Ladies
“The dolce itself, after so much rich food, was to be a straightforward one---the ricotta, with honey and a sprinkling of cinnamon, and a glass of vin santo, sweet white wine, into which would be dipped tozzetti, handmade hazelnut biscotti.”
Source: The Food of Love
“Bruno eased one of the cheeses to the surface and inhaled. Instantly he was transported to the tiny pastures of the Castelli Romani, the hilly countryside around Rome. There was a touch of silage in the scent of the cheese, from winter feed, but there was fresh grass, too, and sunlight, and the faintest tang of thyme where it grew wild in the meadows and had been eaten by the sheep along with the grass. He didn't really need any more food, but the ricotta was so perfect that he knew he would find a place for it somewhere in his meal, perhaps served as a dessert with a dusting of cinnamon and a dab of sweet honey.”
Source: The Food of Love
“I volunteered to go down to the market to purchase fresh whitebait the day of the queen's arrival. Mr Angelo cooked a couple of capons to serve cold with a veronique sauce and grapes. And at dinner that night, we joined the French chefs, eating at the kitchen tables. I have to admit it: the bouillabaisse was one of the most delicious things I had ever tasted. The rich broth, tasting of both fish and tomato, and with a spicy tang to it, and the little pieces of fish and seafood coming unexpectedly on to the spoon. And the crusty bread to dip into it? Heaven.
"How do you prepare the sauce?" I asked. When I found out they started with twelve cloves of garlic, Mr Angelo shook his head. "The queen wouldn't approve, would she? Nothing that would make her breath smell bad," he said. "You know she's always forbidden garlic."
"How would she know?" Chef Lepin asked. "If garlic is cooked well, it does not come on the breath."
Then he came over to me. "And I saved you a morsel of the octopus," he said. He stuck his fork into what looked like a piece of brown grilled meat and held it up to my mouth, as one feeds a child. The gesture was somehow so intimate that it startled me. I opened my mouth obediently and felt the explosion of flavor- saffron and garlic and a hint of spiciness and flesh so tender it almost melted.”
Source: Above the Bay of Angels
“Chef had made paella, studded with linguica and chunks of lobster meat and fresh clams,”
Source: That Summer
“I hate milk. Coats your throat as bad as okra. Something just downright disgusting about it.”
Source: 'Night, Mother
“Deviled Eggs: Since the 1800s. 'deviling' has meant using mustard, chiles, or other seasonings to make a 'hellish hot' dish....”
Source: Encyclopedia of North American Eating & Drinking Traditions, Customs, and Rituals
“Such are the humiliations of the travel writer in the late 20th century: go to the ends of the earth to search for the most exotic heretics in the world, and you will find that they have cornered the kebab business at the end of your street in London.”
Source: From the Holy Mountain: A Journey Among the Christians of the Middle East