Quotessence
Home / Quotes / Quote by Camy Tang

Quote by Camy Tang

“The Caesar salad arrived, aromatic with garlic, studded with caramel-colored anchovies. The crisp lettuce popped in her mouth with freshness. The perfect balance for the wontons, and a way to ready her palate for the crab to come. The dressing sizzled with hot pepper, tangy vinegar, creamy mayo, and bright lemons.”

Quote by Camy Tang

Book:Sushi for One?
Create image

Work

Sushi for One?

Browse quotes and source details for this work. more

Author

Camy Tang

Browse famous quotes and profile details for Camy Tang. more

You May Also Like

“Chef Danny O'Shea had truly outdone himself. In addition to the two types of salmon, and the foie gras brioches, of which Sally had just taken a second, there were artichoke bottoms filled with chervil-laced lobster, potato gaufrettes slathered with creme fraiche and topped with caviar, and wedges of hot fingerling potatoes coated with melted cheese and sprinkled with crumbled bacon. Carefully trimmed vegetable crudités garnished the platter of appetizers.”

ChefAppetizersIrish CuisineDanny O Shea
Book:Last Bite
Create image

“Help yourself to some cheese, and these-" Georgia pointed to a square platter- "are smoked salmon, chive, creme fraiche, and Asian pear rolls, and these-" she pointed to a second platter-"are foie gras toast points with fig glee." "Interesting," said Dorothy. "How... unusual." "What's this?" Hal asked, picking up one of three cordials filled with soup. "That's a black-trumpet-mushroom veloute. It's very rich.”

SoupAppetizersFamily DinnerGeorgia Gray
Book:Georgia's Kitchen
Create image

“Is this lox shmear?" Dahlia asks, opening the fancy gift bag I couldn't really afford but purchased anyway and pulling out the Mason jar packed with the pink spread. "Crawfish spread," I say. "But I imagine it would go very nicely on a bagel, same as lox." I am underplaying how delicious this stuff is. It's just poached crawfish tails blended in the Cuisinart with lots of butter and garlic, and a little cayenne pepper, but it's become my favorite thing in the world to eat. I serve it at the restaurant as an appetizer with toast points.”

SpreadSeafoodAppetizersCrawfishBobby Banks
Book:A Place at the Table
Create image

“In addition to a stack of small white plates, a basket of rolled cloth napkins, and a pile of polished silver forks, there is baked Brie in puff pastry, caviar with blinis (caviar!), a shallow bowl of beautiful purple grapes with a sterling silver pair of scissors placed beside it, poached shrimp with cocktail sauce, and a pale pink mold in the shape of a fish with crackers surrounding it, thin lemon slices and capers on top. "That's not the salmon mousse from the Silver Palate, is it?" I ask. The salmon mousse from the Silver Palate is perhaps my favorite thing to eat in the world. "Oh shoot," she says, and I can all but imagine her stomping her little foot. "You found me out. Is it just so tacky I brought in food from the city? I did press the mousse into the fish mold myself, and I also fixed the Brie. That is, I put some apricot jam on it and wrapped it in Pepperidge Farm puff pastry dough.”

SalmonAppetizersMousse
Book:A Place at the Table
Create image

“Martinis and Champagne were passed, along with a selection of Bobby's best hors d'oeuvres: potato pillows dotted with crème fraîche and caviar, crawfish spread served in toast cups, miniature crab cakes topped with rémoulade, tiny tuna burgers with fresh grated ginger, served on homemade brioche (Alice's recipe, which I discovered was virtually indistinguishable from what my father used to bake for our family). There were all sorts of desserts, too, mostly southern. But the hit of the evening was, as always, Bobby's banana pudding, made with pound cake instead of Nilla wafers. For the party Bobby fixed individual puddings, served in shot glasses, topped with whipped cream instead of meringue.”

AppetizersSouthern CookingBanana Pudding
Book:A Place at the Table
Create image

“Silverware was marching like little soldiers down the long length of the table toward Belle. Pieces of china were shoving each other precariously out of the way, vying to be in the single place setting in front of her. Little pots of mustard and chutney and other condiments hopped one after another off the shelves lining the room, landing surprisingly intact on silver trays. Too many things were moving around the room- things that shouldn't have been moving at all. It was dizzying, and more than a little ominous. "Really, this isn't necessary..." Belle said, getting ready to bolt. A fresh boule, the cracks in its crust emitting amazing-smelling steam, was carried to her by a spidery basket with alarming silver legs.”

BreadBelleAppetizersFood PreparationCondimentsLumiereBe Our Guest
Book:As Old as Time
Create image

“Try the gougères," Lumière interrupted, popping one into her mouth before she could continue. It was warmed by his flame and melted on her tongue- nothing at all like the perfectly good but usually rock-hard ones she and her father baked. "Ohhh..." she couldn't help saying. "It's been so long since we had a guest!" Mrs. Potts danced around on the table happily, somehow managing to fold a napkin with her spout-nose. She tossed it into Belle's lap: a swan shape that gracefully unfolded as it fell, almost like it was flying. Belle shrank back, worried it was actually going to fly. "I can't imagine why," she muttered. And then she was distracted by the food. Piles of it. More than a feast- a banquet. There was a whole leg of lamb, multiple terrines and soufflés, three soup courses, a delicate fish in white wine broth, an orange ice in between to clear the palate... There was a water glass, a golden glass for red wine, a crystal one for white, and a saucer for consommé. There were seven forks of descending size and different numbers of tines, the last three whose use she couldn't even begin to work out.”

EtiquetteFood And WineBelleAppetizersFrench CuisineBanquetLumiereBe Our Guest
Book:As Old as Time
Create image

“First, a little plate of nibbles. Gingersnaps with a chunk of Port Salut drizzled with white truffle honey and chopped chili, a recipe I absconded from Phil's friends Peter and David when we visited them in New York last year." I can feel the mix of sweet heat and creamy cheese on my tongue. "Then, little espresso cups with kari squash soup. Braised short ribs with a pomegranate bourbon glaze, your famous asparagus salad, smashed fingerling potatoes with mascarpone and lobster chunks and chervil, and vanilla panna cotta with mixed berries macerated in elderflower liqueur and chocolate truffles.”

TreatsDessertsAppetizers
Book:Good Enough to Eat
Create image