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Cuisine Quotes

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Cuisine Quotes

“It's so cold here now that I think I will make some sort of braise, although it can't be one of her recipes, it can't be duck with green olives or Boeuf Bourgignon. Maybe I'll do short ribs with mashed potatoes, or something even simpler, maybe even your fried chicken. Alice likes things simple; this I know from reading her book. And it must be comforting, and provide her with a little taste of the South. I'm thinking of banana pudding for dessert, but instead of using Nilla wafers, I'm going to use cut-up cubes of toasted pound cake made from your recipe, layering them with homemade vanilla pudding and ripe bananas, and topping the whole thing with meringue. Maybe I'll make little individual puddings in ramekins, to honor the mousse Alice Stone made famous at the café.”

SimpleCuisineFood PreparationBanana Pudding
Book:A Place at the Table
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“Culinary history is rife with controversy and debate. Ketchup on steak and pineapple on pizza are quaint discussions compared to outright fights over adding salt to the water when boiling pasta or the balance of peanut butter and jam in a sandwich. Foodies now wonder whether a Pop-Tart can be considered a ravioli.”

HistoryFoodMarketingCuisineTv Dinners
Book:TV DINNERS UNBOXED: The Hot History of Frozen Meals
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“Suddenly and without warning, one of the men stepped around and, with the beast's nether regions regrettably all too apparent, plunged his bare hand up to the elbow in the pig's rectum, then removed it, holding a fistful of steaming pig shit - which he flung, unceremoniously, to the ground with a loud splat before repeating the process.”

FoodCuisinePorkPortugalMealPig
Book:A Cook's Tour: Global Adventures in Extreme Cuisines
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“Sara had never eaten such a delicious meal in her life: succulent lobster and quail meat baked in pastry, and chicken breasts rolled in crumbly batter, fried in butter, and covered with a rich Madeira sauce. Derek kept urging her to try different morsels: a bite of potato soufflé dabbed with sour cream, a spoonful of liqueur-flavored jelly that dissolved on her tongue, a taste of salmon smothered in herbs.”

FoodCuisine
Book:Dreaming of You
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“I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan. Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over hair products, since we have the same thick brown curls with a tendency to frizz, and the general dumbness of boys, and ended up giggling over glasses of bourbon till nearly two in the morning. She is even more awesome, funny, sweet, and genuine in person than she was on her rock-star winning season on Bravo. Plus, her food is spectacular all day. I sort of wish she would go into food television and steal me from Patrick. Allen Sternweiler did a game menu with all local proteins he had hunted himself, including a pheasant breast over caramelized brussels sprouts and mushrooms that melted in your mouth (despite the occasional bit of buckshot). Michelle Bernstein came up from Miami and taught me her white gazpacho, which I have since made a gajillion times, as it is probably one of the world's perfect foods.”

FoodDishesCuisineChefs
Book:Off the Menu
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“Kerala’s food evolved from the diverse people who traversed this land. The story of Kerala is closely linked to the story of the world’s eagerness for spices. Because of the wealth this land possessed, people of various countries, religions and races arrived, for trade. Flourishing commerce translated into an enthusiastic reception for those who could conduct business competently. Which, in turn, opened up avenues for new religions and communities. Eventually, colonization spelt an end to the hospitality, but it also gave rise to the strong ethos of Malayali-ness that now marks this land.”

CultureHistoryFoodIndiaCuisineKerala
Book:Cuisine Kerala
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“Things in the kitchen were, thankfully, going according to plan. Ginny's hands moved at a gratifying pace over the stove. She deftly controlled the four burners to simmer sauces with ease. A pair of solid wooden cutting boards were positioned at her elbow, piled with minced garlic, leafy herbs, and fresh root vegetables. A beautiful cut of Angus beef rested on the counter, coming to room temperature and marinating in rich juices. An elevated twist on a white chocolate cheesecake chilled on the packed refrigerator shelf. All in all, she had planned a fabulous meal. This was how Ginny had always envisioned Mesquite running, smooth and well staffed, with happy guests at the table and herself at the helm. If she thought about it hard enough, which she rarely had time to do, Ginny would say this evening was damn near perfection. Feeling sentimental, she allowed herself a pour from the bottle of chilled Oregon pinot noir in the refrigerator. She wiped her fingers clean with a nearby tea towel and watched as the golden evening light filtered through the windows, illuminating the translucent burgundy liquid in her glass. This is how it should be, she thought to herself. Happy customers in the other room, her daughter and her sister all under one roof, and a warm place to call home. She'd be content if she knew it could last.”

FamilyCuisineMoments Of HappinessFine DiningSupper Club
Book:The Second Chance Supper Club
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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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“Caroline has laid out a beautiful spread, which is a combination of some of my favorite things that she has cooked, and traditional Sikh wedding dishes provided by Jag's friends. There is a whole roasted beef tenderloin, sliced up with beautiful brioche rolls for those who want to make sandwiches, crispy brussels sprouts, potato gratin, and tomato pudding from Gemma's journal. The savory pudding was one of the dishes from Martha's wedding, which gave me the idea for this insanity to begin with, so it seemed appropriate. I actually think Gemma would strongly approve of this whole thing. And she certainly would have appreciated the exoticism of the wonderful Indian vegetarian dishes, lentils, fried pakoras, and a spicy chickpea stew. From what I can tell, Gemma was thrilled anytime she could get introduced in a completely new cuisine, whether it was the Polish stonemason introducing her to pierogi and borsht, or the Chinese laundress bringing her tender dumplings, or the German butcher sharing his recipe for sauerbraten. She loved to experiment in the kitchen, and the Rabins encouraged her, gifting her cookbooks and letting her surprise them with new delicacies. Her favorite was 'With a Saucepan Over the Sea: Quaint and Delicious Recipes from the Kitchens of Foreign Countries,' a book of recipes from around the world that Gemma seemed to refer to frequently, enjoying most when she could alter one of the recipes to better fit the palate of the Rabins. Mrs. Rabin taught her all of the traditional Jewish dishes they needed for holiday celebrations, and was, by Gemma's account, a superlative cook in her own right. Off to the side of the buffet is a lovely dessert table, swagged with white linen and topped with a small wedding cake, surrounded by dishes of fried dough balls soaked in rosewater syrup and decorated with pistachios and rose petals, and other Indian sweets.”

IndianCuisineJewishCookbookDessertsWedding ReceptionForeignFoodsGemma Ditmore Smythe
Book:Recipe for Disaster
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“I knew there would be a talk coming, but obviously we couldn't let the food get cold. Or warm, in the case of the tuna tartare with benne seeds I finally got to compare to Jada Knox's review. It really did taste a little bit like coffee, which, contrasted with the cold, clean chunks of tuna and hits of acid, was the perfect mellowing factor. The red stew, with a tender chicken thigh nearly falling apart in the spicy, sharp broth, was both hearty and exciting, the bland, fluffy fufu it was served over the perfect contrast. And the curried goat with roti and crispy potatoes? The whole fried red snapper with jerk seasoning? All the contrasts of flavor and texture made me want to eat and eat and eat until I burst.”

FlavorsCuisineAfricanContrasts
Book:Best Served Hot
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“There are divisions between a culinary chef and a dessert chef, also called a pastry chef. At Zomick's are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail.”

BreadCulinaryChefRecipesCuisineGourmetRecipeBread And WineBreadmakingFrench BreadZomick SWonder Bread
Book:Zomick's Kosher Challah - Bread Recipes by Zomick's Bakery
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“The sight of the pale-yellow façade of 82 Queen with the large golden numerals on the small black awning over the narrow entrance always made me smile. It was one of the grand dames of the Charleston restaurant scene. Opened in 1982 and comprised of three adjoining eighteenth-century town houses and a courtyard, it was the first restaurant to combine the local African, French, Caribbean, and Anglo-Saxon tastes to create a new culinary genre known as Lowcountry cuisine.”

CuisineWalks Of LifeRestaurantCharlestonLowcountry
Book:My Magnolia Summer
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“To begin with, she would focus on tried-and-true dishes that she loved to make and which she knew would turn a profit. She had a petite filet mignon planned, which she would rotate with different sauces, but she would keep lobster and lump crabmeat confined to supporting roles with fresh pasta, in ravioli and in sauces, rather than serving up whole Maine lobsters at "market price." Her Chicken Cacciatore de Provence was an upscale twist on a farmhouse classic that paired her love of exotic mushrooms, sun-dried tomatoes, and fresh herbs with imminently affordable cuts of chicken. She wanted to serve a Spiral Stuffed Pork Loin in a savory reduction with yam patties and fresh garden peas, in season, which lent itself to a marvelous visual presentation and tasted like Thanksgiving dinner all on one plate.”

VegetablesDishesHerbsSeafoodCuisinePastaMenuFood PreparationAngelina D Angelo
Book:Angelina's Bachelors
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“And bundles upon bundles of fresh ferny herbs in shades of pine green, pickle green and pistachio green-- a whole color chart of green. Dill, tarragon, parsley and coriander, in contrast to raisin-colored purple basil. In restaurants, what comes to the table? First, wine and bread--- in the shape of a slender Venetian gondola that has been baked in a round clay oven called a tone. The bread is crusty, but soft within, charred a bit on the bottom. Then, a dozen or more fragrant things. Rabbit soup made with walnut, pepper and garlic. Oyster mushroom and coriander soup. Beetroot quarters in sunflower oil and dill. Catfish in vinegar and coriander sauce. Bean stew and pickled vegetables. Chicken roulade in walnut sauce. Lobiani, which is a flatbread-- possibly the finest of all flatbreads-- filled with mashed kidney beans. Gebjalia, fresh cheese rolled in mint. Flowering coriander in hazelnut pesto and spicy green adjika. A whole stubby cucumber (peeled). Fermented forest jonjoli-- samphire-like, tasting of capers and with bell-shaped flowers, harvested in spring-- dressed with Kakhetian sunflower oil. Fried sulguni cheese, salty and chewy. Pink-hued Georgian trout. Tarragon panna cotta topped with blue cornflower. Matsoni, impossibly good homemade yoghurt, tart and cool, served with an inky and elegant black walnut preserve. And heaps of herbs. Always herbs. Herbs are flavor, herbs are a whole salad bar; herbs are medicine, a salve. Invasive, weedy and rampant, like mint and goutweed, they are also pagan charms to attract friendship or fortune. Free-growing and bountiful, they have been survival food during the darkest periods of war, and verdant ornaments during the happiest days.”

HerbsCuisineGeorgianBountiful
Book:Cold Kitchen: A Year of Culinary Travels
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“Many of the featured establishments have been around for generations, some for hundreds of years. The reason is that whilst Kyoto is a modern city, it is also an ancient city where much of Japanese culture sprouted and developed, including many aspects of the Japanese kitchen. Visiting these establishments, experiencing their hospitality, and sampling their wares is literally taking a tour through a significant part of Japanese culinary history, often in the original setting. It’s a unique opportunity for anyone with an interest in Kyoto and Japanese culture more generally. Through these establishments, you can feel the Kyoto style and by extension a core aspect of Japanese style.”

CultureRestaurantsJapanCuisineKyotoGourmet
Book:An Insider’s Guide to Authentic Kyoto for Foodies: A Curated List of Where to Eat and Drink in Kyoto
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“One of the recurring themes mentioned in this guide is the quality of well water in Kyoto. Their soft water is an essential ingredient in making many of their gastronomic creations exceptional. However, it takes people to recognise its importance and use the resource appropriately and responsibly. It requires care. It requires sensibility. The availability of their superior well water is happenstance, but the creative use of it is hardly an accident. It’s because of the crafts practised by the people.”

CultureRestaurantsJapanCuisineKyotoGourmet
Book:An Insider’s Guide to Authentic Kyoto for Foodies: A Curated List of Where to Eat and Drink in Kyoto
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“This little place is a jewel that is quite possibly my #1 eatery in the world. Pre-publication, I said that [O] is in my global top five, but after actually giving the notion some thought, I don’t think there is another restaurant anywhere in the world that I would rather visit.”

CultureRestaurantsJapanCuisineKyotoGourmet
Book:An Insider’s Guide to Authentic Kyoto for Foodies: A Curated List of Where to Eat and Drink in Kyoto
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“I tell them about Philadelphia's Italian neighborhoods and how they gave rise to the famous cheesesteak and lesser-known roast pork sandwich, and about the Pennsylvania Dutch and how they introduced the pretzel to North America. I talk about water ice and The Commissary, Tastykakes, and South Philly, the ongoing cheesesteak rivalry between Pat's and Geno's and my personal preference for Delassandro's Steaks over either one. One diner originally from Chicago jumps in with his own stories about Lou Malnati's pizza and Chicago-style hot dogs, and another from New Haven talks about white clam pizza at Pepe's and burgers at Louis' Lunch.”

ConnectionsChicagoPhiladelphiaCuisineFood Business
Book:The Girls' Guide to Love and Supper Clubs
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“Twenty-eight courses?" Dylan mused. "Get comfortable," Grace said with anticipation. They came on little spoons, tiny plates, in small glasses, atop mini-pedestals even speared and hung, suspended on custom-made wire serving devices like little edible works of art, which was entirely the point: mint-scented lamb lollypops, osetra and oysters on frothed tapioca, beet gazpacho and savory mustard shooters, foie gras porridge with a sweet ginger spritz in an atomizer, ankimo sashimi on house-made pop-rocks, plums in powdered yogurt, goat cheese marshmallows, venison maple syrup mastic, warm black truffle gumdrops with chilled sauternes centers. Foamed and freeze-dried, often accompanied by little spray bottles of fragrance and tiny scent-filled pillows, the food crackled and smoked and hissed and sizzled, appealing to all the senses. Thin slices of blast-frozen Kobe carpaccio were hung on little wire stands to thaw between courses at the table. All sorts of textures and presentations were set forth. Many were entirely novel and unexpected renderings of traditional dishes. Intrigued and delighted by the sensory spectacle, Dylan and Grace enjoyed the experience immensely, oohing and aahing, and mostly laughing. For as strange as each course might be, as curious as the decorative objects that presented them, each one was an adventure of sorts, and without exception, each one was delicious, some to the point of profound. And each one came with an expertly matched extraordinary wine, in the precisely correct Riedel glass.”

CoursesCuisineDinner DateGastronomySensory ProcessingGrace And DylanTwenty Eight
Book:The Orchard
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“What about Date #3?" "Dinner at Puke. That's a big no." "It's pronounced the way it's spelled," Daisy said coldly. "Pewque. And what's wrong with it?" "I checked out the menu," Liam said. "I can't get excited about a faux-rustic meal of fromage-frisée, bone-gel bream, and liver-sauced jowl." "I see you haven't changed." Layla's voice dripped sarcasm. "Once an ass. Always an ass." "That's what I thought when I read the house special for this week," Liam said. "It doesn't matter if you house-ferment, dehydrate, and then pulverize your eel. Sprinkle it on your pigeon roulade and it's still going to be eel.”

CuisineDinner Date
Book:The Dating Plan
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“They ordered a parade of tapas and shared everything: petal-pink yellowfin tuna with bright orange habanada peppers drizzled in olive oil and sprinkled with sea salt crystals the size of snowflakes; melt-in-your-mouth clams drenched in butter, white wine, and a confetti of parsley, and when the clams had been eaten, Gabe read her mind and ordered extra bread to sop up the sauce; a small bouquet of crispy shrimp heads--- at first glance Iris recoiled at their black eyes unseeing beneath a heavy dusting of red spice, but Gale dug right in, crunching as carelessly as a lion. Iris stalled and hesitated over trying one, laughing as Gabe cheered her on, yelping when the whiskery antennae tickled her nose, until she finally gave one a hasty chomp. Gabe was right, it was delicious--- a riot of different textures and tastes such that she savored her next bites--- even if she did leave the eyes uneaten. And finally the piri piri half chicken, the aroma alone evoked a future longing before the first bite was taken.”

SeafoodCuisineShrimpDinner DateNew ExperienceIberian
Book:Full Bloom
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“The cooking was invigorating, joyous. For Julia, the cooking fulfilled the promises that Le Cordon Bleu had made but never kept. Where Le Cordon Bleu always remained rooted in the dogma of French cuisine, Julia strove to infuse its rigors with new possibilities and pleasures. It must have felt liberating for her to deconstruct Carême and Escoffier, respecting the traditions and technique while correcting the oversight. “To her,” as a noted food writer indicated, “French culinary tradition was a frontier, not a religion.” If a legendary recipe could be improved upon, then let the gods beware.”

CookingRecipesCuisineJulia Child
Book:Dearie: The Remarkable Life of Julia Child
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“La Lauze est l’un de ces restaurants à la mode depuis quelques années à Paris. Sièges anguleux, ambiance en nuances de gris avec la signature bien en vue du designer au coin d’un comptoir patiné pour paraître authentique, et une assiette dressée autant pour le goût que pour les réseaux sociaux avec son voile de curry, son trait de jus de bette- rave et sa compotée de carotte bleue, comme si une sculpture de Niki de Saint Phalle s’était échappée du centre Pompidou pour se soulager dans votre hors-d’œuvre. On appelle cela la « bistronomie », je suppose qu’elle finira par envahir jusqu’à Limoges, et le boudin aux pommes jettera les armes aux pieds des légions gustatives du XXIe siècle, tel Vercingétorix devant Jules César.”

CuisineRestaurantMangerModeGastronomieAssietteCuisine Française
Author:Fabien Maréchal, L'Attendeur (de Première classe)
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“I've been studying every aspect of every dish on sauté for the past two months. How the orzo-filled roasted onions accompany the red snapper in a tart broth dotted with hot chili and cilantro oil. How the pheasant, seared skin-side down and flipped, then finished off in the oven, is served with pumpkin risotto, cranberry coulis, and a side of garlic greens. How the grouper, sautéed in olive oil, then butter, and finished in the oven, lies on a mountain of mashed potatoes surrounded by baby turnips and roasted bits of corn, lightly drizzled with a balsamic reduction.”

CuisineSeasoningsSurf And TurfSaute
Book:Girl Cook: A Novel
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“I like to try new recipes. I'm mastering Wisconsin cuisine." Ray wanted to keep her talking, discover more about her and why she kept popping up wherever he went. "Wisconsin cuisine? Is that even a thing?" Sabrina asked. He smiled. "Have some state pride. You know, kringle, booyah, fish boils, cheese curds. Do you have a favorite?" Sabrina took a few breaths before responding. "Kringle... and anything with cheese.”

CuisineWisconsin
Book:The Kindred Spirits Supper Club
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“Last night I read about a dish Gemma made for the staff for breakfast, which sounded really good despite its horrible name. Toad-in-the-hole. Seriously, British people, who names your foods? Spotted dick? Bubble and squeak? Bangers and mash? It's off-putting. But the recipe itself, sort of a baked pancake with sausages embedded in it, sounded really good. I have a package of sausages in the fridge, and the rest is just pantry ingredients and eggs, and the most complicated part is searing the sausages.”

BritishBreakfastCuisineSausagesAnneke StroudtToad In The Hole
Book:Recipe for Disaster
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