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Quote by Amy Rosen

“Last night, I read we'd be making béchamel and Mornay sauces, poulet poché sauce suprême and hollandaise. There would be rich potages of crème de moules au safran, bisque d'etrilles and homard, soupe à l'oignon gratinée, and then a whole lot of les oeufs: oeufs durs mimosa, ouefs mollets à la Florentine, ouefs cocotte à la crème, and ouefs frits au bacon. Oof! Leçon 16 would feature compound butters and nothing but. Followed by la leçon on braising (lamb stew, braised crown roast of pork nivernaise, beef à la mode), which begets frying and sautéing (beignets de gambas, sole meunière), which begets a whole section on "au gratin." Even the salads are full of lardons and heavy cream. And the desserts! Apple Charlotte with custard, crème brûlée, crème caramel, and sabayon.”

Quote by Amy Rosen

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“I've been to great vegan restaurants. Ones where instead of being served simply steamed, the beets were roasted and chopped into a tartare with shiso and toasted hazelnuts and served with fried gnocco dough, crisp, puffed and golden, like a clever tartare. Vegan restaurants where the waterier vegetables like zucchini and yellow squash are treated with even more care: chunks of grilled zucchini surrounded by a vibrant yellow squash purée with chili crunch, lime, and fresh mint, served with fresh-from-the-oven vegan barley bread for ripping and dipping. I've also had amazing vegan desserts. Once, in class, Claire made a chocolate cake layered with a creamy tofu mousse, rhubarb gelée, strawberry sauce, and fudge crunch, using no gross heavy olive oils or coconut cream. It was magnificent!”

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“You were traveling through the bloodline and entering each of your ancestors' minds. You know things about all of us now." Lily was right. Sibyl knew where Ivy kept the baking soda. She knew the family recipe for scones, which Sadie had brought over from Scotland. She remembered that Rose had been particularly fond of currant and cream scones, though she'd never seen her eat one.”

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“FOOD Adobo (uh-doh-boh)--- Considered the Philippines' national dish, it's any food cooked with soy sauce, vinegar, garlic, and black peppercorns (although there are many regional and personal variations) Arroz caldo (ah-rohz cahl-doh)--- A savory rice porridge made with chicken, ginger, and other aromatics Biscocho (bihs-coh-cho)--- Similar to Italian biscotti, this is a twice-baked bread, often coated with butter and sugar and baked low and slow; often used to repurpose stale bread Champorado (chahm-puh-rah-doh)--- A sweet chocolate rice porridge Dinuguan (dih-noo-goo-ahn)--- A savory Filipino stew of pork and pork offal simmered in a rich, lightly spicy gravy of pork blood, chiles, garlic, vinegar, and other spices Ginataan (gih-nah-tah-ahn)--- Any dish cooked with coconut milk; can be sweet or savory Lumpia (loom-pyah)--- Filipino spring rolls (many variations) Mamon (mah-mohn)--- A Filipino chiffon cake, made in individual molds as opposed to a large, shared cake Pandan (pahn-dahn)--- A tropical plant whose fragrant leaves are commonly used as a flavoring in Southeast Asia; often described as a grassy vanilla flavor with a hint of coconut Patis (pah-tees)--- Fish sauce Salabat (sah-lah-baht)--- Filipino ginger tea Ube (oo-beh)--- A purple yam”

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“I got a scoop of the double fudge coconut brownie ice cream in a waffle cone (the smell wafting through the shop as the employees made these from scratch made it impossible to resist), Elena requested the cherry lime rickey, Jae asked for an apple pie milkshake, and Adeena, who we had to talk down from trying to order everything on the menu, settled on an egg cream plus a white chocolate macadamia nut affogato. Elena got sick of Adeena's constant sighing and eyes that strayed longingly toward the counter and added a brownie topped with pear dark chocolate oat crisp ice cream for us all to share. The brownie came with a tiny silver pitcher of fudge sauce, and Adeena audibly moaned as Elena poured it over the ice cream and brownie. "Girl, we are in public. Please keep your lusting to a minimum," I said. Then I took a spoonful of the brownie-fudge sauce-ice cream combo and let out a similar sound. "Never mind, I take that back. That was the proper reaction to this slice of heaven.”

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“FOOD Adobo (uh-doh-boh)---Considered the Philippines's national dish, it's any food cooked with soy sauce, vinegar, garlic, and black peppercorns (though there are many regional and personal variations) Almondigas (ahl-mohn-dee-gahs)---Filipino soup with meatballs and thin rice noodles Baon (bah-ohn)---Food, snacks and other provisions brought on to work, school, or on a trip; food brought from home; money or allowance brought to school or work; lunch money (definition from Tagalog.com) Embutido (ehm-puh-tee-doh)---Filipino meatloaf Ginataang (gih-nih-tahng)---Any dish cooked with coconut milk, sweet or savory Kakanin (kah-kah-nin)---Sweet sticky cakes made from glutinous rice or root crops like cassava (There's a huge variety, many of them regional) Kesong puti (keh-sohng poo-tih)---A kind of salty cheese Lengua de gato (lehng-gwah deh gah-toh)---Filipino butter cookies Lumpia (loom-pyah)---Filipino spring rolls (many variations) Lumpiang sariwa (loom-pyahng sah-ree-wah)---Fresh Filipino spring rolls (not fried) Mamón (mah-MOHN)---Filipino sponge/chiffon cake Matamis na bao (mah-tah-mees nah bah-oh)---Coconut jam Meryenda (mehr-yehn-dah)---Snack/snack time Pandesal (pahn deh sahl)---Lightly sweetened Filipino rolls topped with breadcrumbs (also written pan de sal) Patis (pah-tees)---Fish sauce Salabat (sah-lah-baht)---Filipino ginger tea Suman (soo-mahn)---Glutinous rice cooked in coconut milk, wrapped in banana leaves, and steamed (though there are regional variations) Ube (oo-beh)---Purple yam”

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“They have twenty-four one-hour sittings every day with only one table per sitting." Sam groaned as he closed his laptop. "I'd better grab some sandwiches on the way. It sounds like the kind of place you only get two peas and a sliver of asparagus on a piece of butter lettuce that was grown on the highest mountain peak of Nepal and watered with the tears of angels." "Not a fan of haute cuisine?" She followed him down the stairs and out into the bright sunshine. "I like food. Lots of it." He stopped at the nearest café and ordered three Reuben sandwiches, two Cobb salads, and three bottles of water. "Would you like anything?" he asked after he placed his order. Layla looked longingly as the server handed over his feast. "I don't want to ruin my appetite." She pointed to the baked-goods counter. "You forgot dessert." "I don't eat sugar." "Then the meal is wasted." She held open her handbag to reveal her secret stash. "I keep emergency desserts with me at all times- gummy bears, salted caramel chocolate, jelly beans, chocolate-glazed donuts- at least I think that's what they were, and this morning I managed to grab a small container of besan laddu and some gulab jamun.”

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Book:The Marriage Game
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“Her Instagram feed filled up with gorgeous photos of her creations displayed alongside books, some of their links tenuous at best. Double chocolate cookies made with huge chunks of Valrhona chocolate found their American-Parisian mash-up reference in Alcott's Little Women. Currant cinnamon rolls as big as a baby's head were paired with The Secret Garden. Her lemon-blueberry muffins posed alongside a favorite childhood picture book, Blueberries For Sal.”

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“What have you been eating?" "Jalebis." Anika held up a bright orange, pretzel-shaped sweet similar to a funnel cake. "Yesterday, we helped Dadi make chocolate peda," Zaina informed her, using the Urdu term for "paternal grandmother." "And the day before that we made burfi, and before that we made-" "Peanut brittle." Anika grinned. Layla bit back a laugh. Her mother had a sweet tooth, so it wasn't surprising that she'd made treats with her granddaughters in the kitchen.”

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