Quotessence
Home / Quotes / Quote by Nick Hornby

Quote by Nick Hornby

Work

A Long Way Down

In 'A Long Way Down,' readers are taken on a poignant journey as two individuals, struggling with their own personal crises, find solace and connection in each other's company. The narrative unfolds from the moment they decide to jump from a rooftop, and the reader is privy to their innermost thoughts and feelings. The novel delves into the complexities of human emotions, the nature of despair, and the possibility of redemption. With vivid character development and a compelling plot, 'A Long Way Down' is a thought-provoking read that challenges the reader's perspective on life and death. more

Author

Nick Hornby
Nick Hornby

Nick Hornby is a renowned British novelist celebrated for his witty and insightful storytelling. Born on April 17, 1957, his works delve into the intricacies of modern life and human relationships. Known for his distinctive writing style, Hornby has captured the hearts of readers worldwide with his engaging narratives. more

You May Also Like

“Well, I was up bright and early, and while everybody else went to church or whatever they do on Sunday morning, I was chopping turkey and ham and mushrooms for the casserole and mixing chopped pickled peaches and pecans with cream cheese for the salad that had to congeal in the fridge at least two hours. I also decided to go ahead and mix all the dry ingredients and shortening for the biscuits so all I'd have to do would be to add buttermilk at the last minute, cut 'em out, and bake 'em. That left only the cheese grits, which I knew could be boiled in advance, then mixed with butter and sour cream and eggs and cheddar and a little garlic and seasonings, scraped into a big baking dish, and stuck in the oven with the casserole to get nice and golden by the time everybody arrived.”

IngredientsSaladBiscuitsSouthern CookingGritsCasserole
Book:Hungry for Happiness
Create image

“For our first course, we have a play on biscuits and gravy, a classic Southern dish that's also popular in the Midwest." Chef Laurent picked up his fork and cutter into the biscuit. "Here, we have a miniature biscuit topped a boudin blanc sawmill gravy and a poached quail egg." Chef Martinet poked at the quail egg until the yolk burst. Probably looking for egg flaws. Rosie decided to just keep talking. If she kept talking, she wouldn't be thinking about what they were eating. "I first had biscuits and gravy at the restaurant where my mom works." "Your mother, she is a chef?" Chef Laurent asked. He was going back in for another bite. That had to be a good sign. "No. She, um, manages the store... at the restaurant... where she works." No matter how much time Chef Laurent may have spent in Ohio, Rosie was pretty sure he hadn't experienced a Cracker Barrel. But he nodded like a combined restaurant and gift store was nothing out of the ordinary. "I put my own spin on sawmill gravy by using boudin blanc instead of breakfast sausage to incorporate some of the flavors I've discovered living here, and I kept the biscuit small and used a quail egg to keep the portion appropriate for a first course." "The biscuit is excellent," Chef Laurent said. "Fluffy, light, buttery- it is everything a biscuit should be. I should tell Marcus that this exactly the kind of appetizer he should serve." He must have meant Marcus Samuelsson. Rosie felt her hopes start to rise. "For our next course, we have a burger topped with Gruyère and caramelized onions on a brioche bun.”

BiscuitsGravyRosieEggBurgerMarcus Samuelsson
Book:Love à la Mode
Create image

“Her kitchen was full of memories. This was where she demonstrated the god-given talent and craft that had made Sugar a success when she’d founded it at the age of twenty. This was where she had perfected her techniques and recipes---the dense Detroit pound cake, the light-as-air pastries, her signature champagne torte, and the bestselling kolaches had all been developed here in the homey old-fashioned kitchen. Biscuits, she often said, were the purest test of a baker’s skill. The ingredients were simple and technique was everything. Use flour from winter wheat and sift it twice. Keep a cube of butter in the freezer and shred it with the box grater. Wet your fingertips with buttermilk and handle the dough as if it were as fragile as a soap bubble.”

PastriesBiscuitsBakery
Book:Sugar and Salt
Create image

“It was a classic southern spread. Shrimp and grits, red rice, biscuits, mac and cheese, pulled pork, and a ton of other sides. It smelled delicious. I made myself a little pulled pork sandwich with Carolina BBQ sauce on a Hawaiian roll. It was even better than it smelled. I made a note of the caterer. Hamby. Of course. Hamby Cateringwas the caterer; they did all the best events in Charleston. We both wolfed down the delicious chicken salad sandwiches, huge helpings of mac and cheese, and two biscuits that were lighter than clouds--- not as good as Maggie's, but pretty good.”

BiscuitsSouthern FoodSandwich MakingSpreads
Book:The Violet Hour
Create image