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Quote by Mokokoma Mokhonoana

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Mokokoma Mokhonoana

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“Vegetables cooked for salads should always be on the crisp side, like those trays of zucchini and slender green beans and cauliflowerets in every trattoria in Venice, in the days when the Italians could eat correctly. You used to choose the things you wanted: there were tiny potatoes in their skins, remember, and artichokes boiled in olive oil, as big as your thumb, and much tenderer...and then the waiter would throw them all into an ugly white bowl and splash a little oil and vinegar over them, and you would have a salad as fresh and tonic to your several senses as La Primavera. It can still be done, although never in the same typhoidic and enraptured air. You can still find little fresh vegetables, and still know how to cook them until they are not quite done, and chill them, and eat them in a bowl.”

FoodCookingVegetablesPotatoesItalyCauliflowerGreen BeansZucchini
Book:How to Cook a Wolf
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“My first encounter with a baguette, torn still warm from its paper sheathing, shattered and sighed on contact. The sound stopped me in my tracks, the way a crackling branch gives deer pause; that’s what good crust does. Once I began to chew, the flavor unfolded, deep with yeast and salt, the warm humidity of the tender crumb almost breathing against my lips.”

FoodCookingBreadFranceBakingBakery
Book:Life from Scratch: A Memoir of Food, Family, and Forgiveness
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“Walking through town with Trip, I thought about how easily he had folded me into his group. Sometimes when Didi makes peanut butter cookies, she'll get all cranky trying to blend the peanut butter in the sugar, eggs, and butter. See, the peanut butter always stays in a big clump and the eggs are all slimy and you have to really work at it before everything gets nice and smooth. But the way Trip pulled me into his buttery, sugary life, you'd never know when I was peanut butter in the first place.”

FriendshipFood
Author:Kat Yeh
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