“I pop into Barrett's, ducking beneath the bright-red awning into the tiny shop, which is packed with fresh cuts of everything, from delicate lamb chops to meaty pork roasts covered in thick layers of fat. Mountains of fat sausages beckon from within the glass case, in more varieties than I could ever imagine---wild boar and apple, venison, chicken and sage, beef and garlic. A musty funk fills the store, giving the place an air of rustic authenticity. I order three Cornish hens (or, as the British call them, poussin) and then head back toward Pomona, the small food shop I visited this morning, remembering the fresh, crusty loaves of bread on their shelves. I grab a loaf of challah, its braided crust shiny and golden brown, along with some celery, an onion, some mushrooms, and a few spices. Before I pay, I also throw a bunch of speckled bananas, a pot of Greek yogurt, and some flour and sugar into my basket. The ingredients are slightly different here than they are back home---"self-raising flour," "caster sugar"---but I'm sure I can re-create the banana bread I developed for a famous morning-show host back in Chicago. It's one of my most popular recipes to date, and I'm sure it would taste great with a cup of tea.”
Quote by Dana Bate
Book:Too Many Cooks
Work
Too Many Cooks
This novel delves into the lives of various chefs and kitchen staff, showcasing the intense competition and personal dynamics that define the culinary world. The story follows the characters' struggles and triumphs as they navigate the high-pressure environment of a professional kitchen. more
Author
You May Also Like
Source: Write like no one is reading
“The smell of jasmine makes people tell their secrets”
Source: I'll Give You the Sun
Source: The Seventh Horse and Other Tales
Source: The Man of Jasmine & Other Texts
Source: Scent of Triumph
Source: Reaching Marrakesh
“So, Ray... you seem like a cool cat,” she said. “Are you into alternative lifestyle parties?”
Source: A Ghost In New Orleans
Source: The Scent Keeper