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Quote by Stephen Richards

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Stephen Richards

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“I don't know how long I spent wandering about the supermarket creating meals in my mind. Hot roast chicken and mayonnaise sandwiches. Pizzas on crispy bases. Big, heaving bowls of spaghetti Bolognese. Crunchy, cheesy nachos with sour cream. I did a full circle and ended back in the fruit and veg section. Next to the peaches were boxes filled with tomatoes still clinging to their vines. The ripe tomato smell was almost sexual. It filled my nostrils as I lifted the box. There were some slightly rotten ones near the bottom of the box, but the rest were just perfect, thick with the perfume of their green vines, fat and red.”

MealsTomatoesTartTomatoSupermarketFood CravingsGrace Raven
Book:The Color of Tea
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“Think of other foods, other meals. The most complicated menu planning I can think of, my truly desperate resort. The imaginary dinner party I've always wanted to throw, the seven-course "Continental Cuisine" menu, with a dish for each continent. One, the amuse-bouche, ceviche of scallops and shrimp, with the leche de tigre served alongside in a tall shot glass, to wake the appetite. Two, a Moroccan soup, lentils, rich with cardamom and cumin and pepper. Three, the fish course, miso-glazed cod. Four, a white, barely lemon-tinted sorbet, representing Antarctica, because who cooks penguin? Five, Australian lamb, from Paula Wolfert's seven-hour-lamb recipe, so tender it melts in the mouth like butter instead of meat. Six, a small triangle of classically American apple pie, the crust enriched with white cheddar from Vermont. Seven, three European cheeses: tangy Manchego with membrillo, creamy asked Morbier with red pepper honey, sweet Gorgonzola Dolce on-”

CoursesSevenFood For ThoughtMealsCuisineContinentalGinny Selvaggio
Book:The Kitchen Daughter
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“Truffles, foie gras, seafood, and caviar for forty-five people exceeded the restaurant's resources in both finances and prep time. The food at family meal was intended to be simple but tasty. We cooks took turns organizing and cooking for the restaurant staff before the first seating of the evening. In the early years, hand-stretched pizza had made regular appearances, as did roasted chicken, spaghetti and meatballs, and vats of chicken noodle soup. Recently, though, some newer recruits in the kitchen had turned family meal into more of a family feud. Eager to show Alain their individual style and prowess, the newbies had whipped up ten square feet of vegetarian lasagna with made-from-scratch ribbons of pasta, individual Beef Wellingtons with flaky pastry crusts, pillowy gnocchi dunked in decadent Bleu d'Auvergne with a finish of nutmeg grated tableside. Irritatingly good but, in my opinion, completely missing the point.”

MealsCuisinePasta
Book:Sugar
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