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Quote by Louisa May Alcott

“Come, Philander, let us be a marching, Every one his true love a searching," Would be the most appropriate motto for this chapter, because, intimidated by the threats, denunciations, and complaints showered upon me in consequence of taking the liberty to end a certain story as I liked, I now yield to the amiable desire of giving satisfaction, and, at the risk of outraging all the unities, intend to pair off everybody I can lay my hands on.”

Quote by Louisa May Alcott

Book:An Old-fashioned Girl
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Work

An Old-fashioned Girl

This book explores the challenges faced by a young woman who holds onto old-fashioned values and lifestyles in a rapidly changing world. The narrative delves into her personal journey, relationships, and the societal shifts that test her beliefs and choices. more

Author

Louisa May Alcott
Louisa May Alcott

American novelist, famous for works such as 'Little Women'. Born on November 29, 1832, and died on March 6, 1888. more

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“And today, for the first time, we are given a real recipe: making chocolate pudding from scratch. We stir cocoa and cornstarch and sugar together, then stir in milk. Chef guides us step by step and we all clean our stations as the pudding chills. As I'm putting away my ingredients, a little red bottle in the pantry calls my attention. I snatch it up and sprinkle some on my pudding. When Chef Ayden calls us up to test our dishes, I'm the first student to set my bowl in front of him. He grabs a clean plastic spoon and pulls my dish closer to him, leaning down to inspect it, turning the dish slowly in a circle. "Mmm. Nice chocolate color, smooth texture; you made sure the cream didn't break, which is great. And I'm curious what this is on top." He takes a tiny spoonful and pops it into his mouth, and the moment his mouth closes around the spoon his eyelids close, too. I wonder if my cooking woo-woo will work on him. "What is that?" he asks, his eyes still closed. I assume he means the spice on top and not whatever memory may have been loosened by my pudding. His eyes open and I realize the question was in fact for me. "I used a little smoked paprika," I say. Heat creeps up my neck. I hadn't even thought about what would happen if I used an ingredient that wasn't in the original recipe. "You trying to show off, Emoni?" Chef Ayden asks me very, very seriously. "No, Chef. I wasn't." "The ancient Aztecs too would pair chocolate with chipotle and cayenne and other spices, although it is not so common now. Why'd you add it?" "I don't know. I saw it in the pantry and felt the flavors would work well together." He takes another spoonful. Chef told us from the beginning that since every student is evaluated, he would very rarely take more than one bite of any single dish. I'm surprised he does so now, but he closes his eyes again as if the darkness behind his lids will help him better taste the flavors. His eyes pop open. "This isn't bad." He drops his spoon. "Emoni, I think creativity is good. And this, this..." He gives a half laugh like he's surprised he doesn't know what to say. He clears his throat and it seems almost like a memory has him choked up.”

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“Sake is the best when it comes to pairing with seafood. It's often said that Chablis and raw oysters go well together, but I've got my doubts about that. I find a strong off taste lingers after I eat raw oysters and drink Chablis." "Why is that?" "Wine has a lot more sodium in it compared to sake. The sodium compounds are part of what gives wine its fine flavor. But at the same time, I think one of those compounds brings out the fishiness of the seafood.”

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“This batch is called Fudge, and you'll find it goes surprisingly well with ice cream." Sanna took a sip and ate another bite, so Eva did the same, skeptical that a hard cider would go well with dessert. She sipped the dark amber liquid, which had a lazy effervescence. It was sweet, and the subtle fruit notes enhanced those in the hot fudge and vanilla. There wasn't any bitterness or dryness to confuse the taste buds. Closer to a port, really, but easier to drink.”

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Book:The Simplicity of Cider
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“Those cherry madeleines were astonishing. It was absolutely genius to pair them with cucumber and dill sandwiches, and the delicacies of your macarons... Crepes alive, you should win the episode." Freya giggled and glanced over at her. "Did you just say, 'Crepes alive,' Claire? Baking nerd alert." Claire shrugged, still grinning. "I was raised in a pub, and my parents wanted to keep us from using that kind of language that might be overheard at the White Fox, so we had to make up all kinds of expressions. Mine just happened to be baking related--- son of a biscuit, sugar, crepes alive, cake and a custard." "You might be the biggest dork ever," Freya told her, still laughing. "But your rhubarb crème brûlée tartlets were awesome. Daring to do the mushroom vol-au-vents, but it worked out.”

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Book:The Crime Brûlée Bake Off
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“Look, I fetched some Fat Hen for you.' Jem offered me a bunch of wilting greens. I reached for the plants, rubbed the leaves with a snap of my finger and thumb and sniffed. They were as fresh as spinach but not so peppery and warm. And wasn't that a faint whiff of cat's piss? Mrs G always said I could sniff a drop of honey in a pail of milk. I used my nose then and saved us all from a night of gripes. 'That's not Fat Hen, you noddle. That's Dog's Mercury. Once I knew a band of tinkers that made a soup of it and near died. If I serve that up to the new mistress I could be hanged for murder.' 'God help us. Give it back here. It's ill-omened.' He hurled the plants towards the hog's trough.”

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Book:An Appetite for Violets
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