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Fusion Quotes

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Fusion Quotes

“he ancient Greek philosopher Empedocles said that two forces – love and hate – govern the universe. Love fuses things together. Hate splits them apart. In a foundation myth of ancient Egypt, the god Osiris was killed by his brother Set, and his body cut into many pieces and scattered across Egypt. His wife collected all of the dismembered parts together and then, with the help of Anubis, the god of embalming and funerary rites, and Thoth, the god of magic, she restored Osiris’s body to life. This is a creation myth based on fission – the god is torn apart – followed by fusion – the god is reassembled. Dr. Frankenstein, the modern Thoth, the scientific Thoth, fused body parts of dead criminals together then animated the creature. Human society is full of fusion forces that bring people together, and fission forces that break them apart. Fusion forces unite. Fission forces divide. We now live in a Fission Phase, with extreme polarization evident everywhere. There’s no sign of any Fusion Phase coming to the rescue any time soon.”

PhilosophyMythologyFusionFrankensteinFissionOsirisThothEmpedocles
Book:Fusions Versus Fissions: Are You a Joiner or a Splitter?
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“I stopped in front of my new building, a thrill of pride running through me at the sight. The sight was bright and clear and elegant: Wander. Because my people had wandered all around the world for thousands of years of the Diaspora, picking up local culinary traditions and incorporating them into our own. Even if my menu had taken the incorporation in a more daring direction----some of the dishes I was most excited about were the brisket ramen and the kimchi chopped liver, a play on my finale appetizer but with Korean influences. Luke had helped me with that. It was the one dish that sat on both of our menus.”

WanderFusionRestaurantJewish FoodDream Come TrueKorean Cuisine
Book:Sadie on a Plate
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“The mochi gradually began to take on color and swell out. When their skin seared with brown grill marks started to split open, revealing glimpses of their sparkling white insides, Rika took them out of the toaster. She perched a generous wedge of butter on top of each, and prepared the sugared soy sauce in a small dish. Watching as the molten butter flowed gently over both the burnished surface and the soft white interior, her stomach rumbled. Though she knew it was bad manners to eat standing up, she stuffed one of the mochi in her mouth right there at the counter. The heady aroma that rose up through her nose, the crispiness of the skin as it broke open beneath her teeth, the silkiness of the gooey insides that spread themselves flat across every bit of flesh in her mouth and refused to let go... The hot butter fused the sugar and soy sauce together, clinging to the sweet, soft, shapeless mass in her mouth, swimming around its outside as though to ascertain its contours. The grease of the butter melded with the grit of the sugar and the pungent soy sauce. By the time she'd finished chewing, the roots of her teeth were trembling pleasurably.”

SugarFusionButterSoy SauceUmamiMochi
Book:Butter
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“I started with a wedge of triple-cream cheese because that seemed like a rich and elegant base that would need little embellishment. I cut a large slice of cheese and stripped off the skin, leaving only the voluptuous center, which I set into a clean bowl. I had noticed that wine went into the best dishes, so I added enough claret to thin the cheese to a mixable consistency. As I beat it together, I watched the pure white turn a murky shade of rose, and the sharp smell of wine overpowered the milky fragrance of cheese. Although such a dramatic change in color and aroma was unexpected, I decided it was not a fatal blow to the plan. The chef had once said that the cornerstones of culinary art were butter and garlic, so I cheerfully whipped in a knob of softened butter and pressed a large clove of garlic. I whisked it all until it was smooth, tested it with a fingertip, and judged it to be not bad. But not bad wasn't good enough for a grand gesture. I stood before the brick oven and pondered what might elevate this concoction from an oddly flavored cheese to something that would make the chef raise his eyebrows with appreciation. The brick oven reminded me of Enrico, who often bragged that his lightly sweetened breads and confections were everyone's favorite. He once said, "Meals are only an excuse to get to the dessert." I wasn't sure that was true, but I had noticed that people usually greeted the dessert course with smiles, even though they had already eaten their fill. Confections always found favor, and so I poured a golden stream of honey into my mélange. After it was well blended, it was rather pretty- smooth and thick, luscious looking, like pudding or custard.”

WineFood For ThoughtCheeseFusionGarlicButterExperimenting
Book:The Book of Unholy Mischief
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“Guava-stuffed chicken with caramelized mango and a spicy mango mojito sauce. Alim had ruined mango for her, but every time Feyi remembered how shocked and open his face looked with desire, she wasn't sure she minded. There was a lemongrass-and-pineapple-glazed pork belly with Zanzibari spiced octopus, grilled jerk watermelon with couscous and a basil oil, and finally, a banana cream parfait with coconut shortbread alongside broiled pineapple with macadamia toffee, drizzled with rum caramel.”

DessertFusionDinner PartyFruits
Book:You Made a Fool of Death with Your Beauty
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“Elena came up with the idea of a fusion elote, taking her beloved Mexican street corn and adding Pakistani and Filipino twists to match with Adeena's and my respective backgrounds. Not only did Jae gave us his mother's recipe for the oksusu cha, or Korean corn tea, but he'd also volunteered to handle all elote duties: slathering the corn with thick, creamy coconut milk before rolling it in a fragrant spice mix that included amchur powder and red chili powder, grilling it, then squeezing calamansi over the corn before sprinkling it with your choice of kesong puti or cotija cheese. It was a simple yet laborious task, but he seemed to enjoy himself ( I wasn't one for gender stereotypes, but what was with guys and grills?) and I'd caught him sneaking more than one smoky, salty treat as he worked. The benefit of being the cook. Meanwhile, I arranged the sweet offerings I'd prepared: mais ube sandwich cookies, mais kon keso bars, and two types of ice candy--- mais kon yelo and ginataang mais. Corn as a dessert ingredient may seem strange to some people, but Filipinos absolutely love and embrace corn in all its salty-sweet possibilities. My first offering sandwiched ube buttercream between corn cookies, the purple yam's subtle vanilla-like sweetness pairing well with the salty-sweet corn. Cheese and corn are a popular savory pairing, but guess what? It makes one of my absolute favorite Filipino ice cream flavors as well, and I channeled that classic combo into a cheesecake bar with a corn cookie crust. Mais kon yelo, literally corn with ice, is a Filipino dessert consisting of shaved ice with corn, sugar, and milk, while ginataang mais, a simple porridge made with coconut milk, glutinous rice, and sweet corn, is usually served warm for breakfast or meryenda. My take on these simple, refreshing snacks utilized those same flavors in a portable, easy-to-eat ice pop bag. However, if you wanted to try the traditional versions, you could just pop down a few booths over to Tita Rosie's Kitchen, the restaurant run by my paternal aunt and grandmother. While my aunt, Tita Rosie, handled the savory side of the menu, offering small cups of corn soup and paper cones full of cornick, or corn nuts flavored with salt and garlic, my grandmother, Lola Flor, reigned over the sweets. The aforementioned mais kon yelo and ginataang mais were the desserts on offer, in addition to maja blanca, a simple corn and coconut pudding. Truly a gluten-free sweet tooth's paradise.”

TeaCornKoreanFusionDessertsBusiness Growth And SuccessCulturalMexican FoodFilipino CuisineSweet And Salty
Book:Guilt and Ginataan
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“She looked up to see a knob of canary-yellow butter being carried towards her in a glass-lidded container. 'All this butter just for me, when there's a national shortage...' Hearing Rika mumbling these words, the maitre d' smiled and lifted the lid of the dish. 'This butter had been flown in especially from overseas. Pleas help yourself to as much as you'd like.' Confronted with an overwhelming selection of different kinds of bread on the trolley, Rika chose the simplest option she could see--- a piece of baguette. Once again, she thought that she should have come with Reiko. Reiko would have told her which to choose. Rika spread a thick layer of butter on the bread. The butter, of a firmness that would break apart slowly on the tongue, went sinking into the crumb of the baguette. That alone was enough to make Rika glad she'd come. The next course to be served was a chilled dish of avocado and snow crab stacked delicately like layer cake, topped with a generous helping of caviar. The acidity of the pomegranate seeds that exploded juicily in her mouth accentuated the creamy richness of the avocado and the sweetness of the crab flesh. Their unabashed scarlet hue brought the color palette of the whole plate to life. Chased by the champagne, the taste of the crab and the caviar expanded like light suffusing her mouth.”

SeafoodFusionBread And ButterAppetizersBook Title
Book:Butter
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“As per your request, all the chocolate we have on offer." There were pandan cheesecake brownies, red bean brownies, ube chocolate chip cookies, ube Oreo mochi Rice Krispie treats, brown butter chai chocolate chip cookies, Mexican hot chocolate cookies, and a champorado parfait, the last of which was still in the experimental phase. I didn't usually make so many chocolate offerings in one day, but I guess subconsciously I felt the need for chocolaty comfort as much as Marcus did.”

FusionComfort FoodChocolatesCulturalBrowniesChocolate Chip Cookie
Book:Murder and Mamon
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“The postmodern notion of "appropriation" is not a good fit. In New Mexico, the "indigenous" is a syncretic fusion of Native American and Hispano American. Just as Pueblo people who are Catholics embrace their traditional religions, Nuevo Mexicanos who wear Metallica T-shirts also attend mass and clean the ditches. The fact that both good and bad aspects of the larger pop culture are welcomed with open arms in New Mexican villages and pueblos does not belie the passion with which local ethnic culture is embraced.”

RitualFusionAppropriationNew MexicoPueblosSyncretism
Book:Nuevo México Profundo: Rituals of an Indo-Hispano Homeland
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“I don't know where to begin on my plate. Everything looks so unfamiliar, yet appetizing. I decide to aim for the starch first, and settle my fork into a generous portion of what turns out to be risotto with bite-sized pieces of suckling pig. I'll take creamy risotto over that vile poi any day. The pork, so tender and juicy, has me humming Mele Kalikimaka, cause it feels like a Hawaiian Merry Christmas gift. I next try the entrée, a tender, flaky and surprisingly un-oily mackerel sprinkled with feta cheese and olives and cloaked in taro leaves. I have to give Telly some credit, I didn't know how this place could pull off merging three such divergent flavors, but somehow it works despite itself. "I can't believe how fantastic this food is," Jess mumbles through a bite of her pineapple-balsamic glazed wild boar spare ribs with tzatziki sauce. "Who'd have thought you could actually assemble a menu with Italian, Hawaiian and Greek food? I honestly thought it was a joke." "Joke's on us, cause this stuff is amazing." After dinner ends, Telly returns with a selection of desserts (including a baklava made with mascarpone cheese, coconut and pine nuts), a tray with sample shots of grappa, ouzo and okolehao, and a somewhat excessive appreciation for his customers.”

GreekItalianPorkFusionDessertsHawaiianRisotto
Book:Slim to None
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“Once, when I was a kid, I had impressed my mother, intuitively dipping a whole raw pepper into ssamjang paste at a barbecue restaurant in Seoul. The bitterness and spice of the vegetable perfectly married with the savory, salty taste of the sauce, itself made from fermented peppers and soybeans. It was a poetic combination, to reunite something in its raw form with its twice-dead cousin. "This is a very old taste," my mother had said.”

BitternessFlavorSauceFusionPeppersOld WorldSaltyRaw Food
Book:Crying in H Mart
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“I present to you ube chocolate chip cookies two ways: one with semisweet chips and the other with white chocolate chips. Tell me which you prefer. I'm honestly a little torn." They took turns sampling my offering, giving each cookie their undivided attention. Elena said, "If you're going to serve the cookies as is, I'd say the semisweet gets my vote. It plays well with the earthiness of the ube, but is still a chocolate chip cookie. The white chocolate is a bit too sweet for me." Adeena, whose capacity for sugar was probably some kind of Guinness World Record, said, "I disagree about the white chocolate being too sweet. It's so good! But it lacks oomph, you know? If you're playing with the classics, why not add macadamia nuts? Then it could be your take on white chocolate macadamia cookies. Which are my favorite cookies, FYI," she said to Elena.”

FusionFilipinoBrainstormingSweet ToothTaste TestChocolate Chip Cookie
Book:Homicide and Halo-Halo
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“Knives sliced cleanly through the salmon, pink flesh flaking on either side, the crust giving way with a satisfying crunch. Lenore and Maz were eating, too, but I kept my eyes fixed on Luke's fork. He tried a bite of the salmon plain first, chewing thoughtfully, then swept up some of my rice porridge with the seaweed-pickled vegetables, then returned for a bite of everything together, pink salmon and white porridge and pops of green and red all entering his parted lips. He closed his eyes as he tasted my food. He didn't open them again until he swallowed. "The salmon is perfect," he said. "Flaky and tender, with just the right amount of smoke, and the crunch of that crust is just..." He paused, those bottomless eyes on mine. The tip of his tongue darted over his lower lip. "Incredible." I didn't mean to smile, just nod appreciatively at any praise, but I felt it curl over my lips anyway. "Thank you." "I agree," said Lenore. "The salmon is something quite special. Is the crust rice alone?" "No," I said. "It's ground rice with some panko and a little nori." She nodded with approval. "And these seaweed-pickled vegetables are stellar. Bright and tangy, a lovely pop of acid against the richness of the salmon and the porridge.”

RiceJewishFusionJapaneseSalmonSeaweedFoodgasmTaste Test
Book:Sadie on a Plate
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“I finally came up with a cake base that seemed right and debated whether the coconut should go in the cake or be sprinkled on top. Hmm, probably better to test both and see. Cupcake trays filled and in the oven, it was now time to come up with the right frosting. I decided to go with cream cheese, both to mimic the cheese slices that usually top the bibingka and because cream cheese frosting was the best frosting. Don't @ me. It was delicious but tasted like a regular cream cheese frosting. It needed some oomph, something that let people know it was a bibingka cupcake. As I analyzed my grandmother's bibingka, layer by layer, I realized what was missing: the salted duck eggs. I was a huge fan of the sweet and salty combination and knew if I used the salted duck eggs sparingly, I'd have a winning combination on my hands.”

Food For ThoughtBakingFusionFilipinoCupcakesCream CheeseFrostingDuck EggsSweet And Salty
Book:Blackmail and Bibingka
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“The 'magic' is the known and unknown quiet, spiritual, invisible thread which links and reveals harmonic elements to a universe of high vibrational sensory. And our beloved Bro. Maurice David knew it's undeniable creative power, from within.”

SoulWisdomEarthSpiritSoundMusicMagicSourceGeniusBandTransformationHarmonyJazzMusicalCreatorRhythmGiftedFusionFunkVibrationUniversal LoveElements Of PowerClassicalR BFrom WithinEwfMaurice DavidQuotes About Maurice DavidWind Fire
Author:T.F. Hodge
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“Alexander may or may not have peeked out of the kitchen office to make sure Eden actually ate the rest of her Asian fusion abomination. Her delicious Asian fusion abomination. As much as it bothers him to admit, Alexander has never tasted anything so amazing before. The sauce was tangy, notes of lime coming to the forefront without being overpowering. The mini pita shells she'd used had been warmed on the skillet, offering a lovely crunchy texture to offset the softness of the Pad Thai.”

AsianFusionTacosKitchen RomanceTsunderePad Thai
Book:Knives, Seasoning, & A Dash of Love
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“A buffet with a mix of Indian and Italian food beckons. It's like a fever dream from the bonkers corners of my recipe-obsessed mind--- samosas stuffed with zucchini blossoms and creamy ricotta; chapatis with tomato and mint chutneys made with local produce; artichoke pakoras topped with cilantro and ginger; local truffle panipuris, and even more truffles on the creamy turmeric lentils. There's a chef slicing a porchetta that's been rolled up with cardamom, cumin, black pepper, amchur, and coriander. The air is spiced and herbaceous, and I dive in the moment I see others partaking.”

SpicesHerbsFusionSeasoningsItalian FoodIndian FoodBuffet
Book:Recipe for Second Chances
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“B2FH traces these various fusion reactions and explains the recipe for producing everything up to iron: it’s nothing less than evolution for elements.”

ElementsFusionB2fhStellar Necleosynthesis
Book:The Disappearing Spoon: And Other True Tales of Madness, Love, and the History of the World from the Periodic Table of the Elements
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“You did your best to be a good student. You chopped and cooked and measured and served according to her wishes. But sometimes you wondered if the stall could stand to be upgraded with modern comfort food. With pandan ensaymada instead of the increasingly popular but also growingly common ube, the fresh bread from the oven and the cheese still melting, sweetly fragrant from the infusion of those steeped leaves and as simple as a summer morning. Or chopped watermelons in bulalo soup to replace tomatoes, for that extra tang. Or even pork adobo, but with chili and sweet pineapples. You had so many ideas.”

ModerationCuisineFusionFilipinoExperimenting
Book:Hungry Hearts: 13 Tales of Food & Love
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“Before long our entire table was covered in food: an earthenware ramekin of pearly-pink prawns bathed in garlic butter; translucent, paper-thin slices of cured ham fanned out on the plate; tortilla espanola with nuggets of potato and sweet onion; candy-stripe beets studded with goat cheese and almond slivers; slow-cooked short ribs almost silky in their tenderness; thick chorizo stew.”

FusionCulturalAsian Food
Book:Soy Sauce for Beginners
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“It's basty!" "There's definitely a soup underneath the crust. I see carrots. Gingko nuts. Mushrooms. And... Shark fin! Simmered until it's falling apart!" Aah! It's all too much! I-I don't care if I burn my mouth... I want to dive in right now! Mm! Mmmm! UWAAAAH! "Incredible! The shark fin melts into a soft wave of warm umami goodness on the tongue... ...with the crispy piecrust providing a delectably crunchy contrast!" "Mmm... this piecrust shows all the signs of the swordsmanship he stole from Eishi Tsukasa too." Instead of melting warm butter to mix into the flour, he grated cold butter into granules and blended them... ... to form small lumps that then became airy layers during the baking, making the crust crispier and lighter. A light, airy crust like that soaks up the broth, making it the perfect complement to this dish! "Judge Ohizumi, what's that "basty" thing you were talking about?" "It's a dish in a certain style of cooking that's preserved for centuries in Nagasaki- Shippoku cuisine." "Shippoku cuisine?" Centuries ago, when Japan was still closed off from the rest of the world, only the island of Dejima in Nagasaki was permitted to trade with the West. There, a new style of cooking that fused Japanese, Chinese and Western foods was born- Shippoku cuisine! One of its signature dishes is Basty, which is a soup covered with a lattice piecrust. *It's widely assumed that Basty originated from the Portuguese word "Pasta."* "Shippoku cuisine is already a hybrid of many vastly different cooking styles, making it a perfect choice for this theme!" "The lattice piecrust is French. Under it is a wonderfully savory Chinese shark fin soup. And the soup's rich chicken broth and the vegetables in it have all been thoroughly infused with powerfully aromatic spices... ... using distinctively Indian spice blends and techniques!" "Hm? Wait a minute. There's more than just shark fin and vegetables in this soup. This looks just like an Italian ravioli! I wonder what's in it? ?!" "Holy crap, look at it stretch!" "What is that?! Mozzarella?! A mochi pouch?!" "Nope! Neither! That's Dondurma. Or as some people call it... ... Turkish ice cream. A major ingredient in Dondurma is salep, a flour made from the root of certain orchids. It gives the dish a thick, sticky texture. The moist chewiness of ravioli pasta melds together with the sticky gumminess of the Dondurma... ... making for an addictively thick and chewy texture!”

PieIce CreamCuisineFusionAsahi SaibaRavioliShark Fin SoupBasty
Book:食戟のソーマ 35 [Shokugeki no Souma 35]
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“After lunch, Pindar would go in to the university and meet with his students. When his colleagues asked him how his book was going, he tried to seem jolly. "Oh, you know. It's just dreams of eating. Like any other cookbook, only older," he would laugh. "Dabbling in Babylonian stewpots." But he loved his old recipes. In fact, he loved all cookbooks, old or new, perhaps because so few other things in life were such unabashed invitations to delight. When, as a young man, he had invented a sandwich made of peanut butter, bacon, and mango chutney, he thought he might die of pleasure.”

LunchCuisineFusionBabylonian
Book:The Garden Party: A Novel
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“Il n'y a pas d'amour dans la liberté individuelle, dans l'indépendance, c'est tout simplement un mensonge, et l'un des plus grossiers qui puisse se concevoir; il n'y a d'amour que dans le désir d'anéantissement, de fusion, de disparition individuelle, dans une sorte comme on disait autrefois de sentiment océanique, dans quelque chose qui de toute façon était, au moins dans un futur proche, condamné.”

AmourFusionLibertéIndividuIndépendance
Book:The Possibility of an Island
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“At the Chinese restaurant, Nami Emo would reserve a room with a big table and a gigantic glass lazy Susan on which turned small porcelain pitchers of vinegar and soy sauce with a marble button to ring for service. We'd order decadent jjajangmyeon noodles, dumpling after dumpling served in rich broth, tangsuyuk pork with mushrooms and peppers, and yusanseul, gelatinous sea cucumber with squid, shrimp, and zucchini.”

FusionChinese FoodKorean Cuisine
Book:Crying in H Mart
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“The grilled foie gras brought out next was accompanied by dried persimmons sautéed in butter. The saltiness of the butter drew out the persimmons' clinging, pervasive flavor. So tenaciously umami-rich was their taste, it was almost impossible to believe this was fruit that had once grown on a tree. It seemed more like a sweet flaky meat-- no less so than the foie gras, in fact, which was so exquisitely tender that it broke apart on the tongue, oozing thick blood-scented liquid. Though she hadn't planned it so, the dish made a perfect match with the smoky notes of the red wine.”

FusionFood And WineFoie GrasPersimmons
Book:Butter
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“Today, Chefs, I have prepared for you a coconut-curry chicken, served on a naan waffle. And while the flavor profile is a little more on the exotic side, I think even exotic food should be comfort food. To that end, you'll see that you also have a side of warmed sweet and slightly spicy plum chutney. I'll ask you to pour that over the dish, as you would maple syrup over the traditional Southern version of chicken and waffles.”

IndianSouthernFusionChickenWaffle
Book:Hadley Beckett's Next Dish
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“We even made it to the holy mecca of Brooklyn food fanaticism: Smorgasburg, a collection of food vendors that battle it out for the most outrageously delicious, ridiculously inventive food. We duly ate our heads off, sampling panko-crusted chicken sandwiches topped with pickled cucumbers and daikon, brown butter cookies doused in flies of sea salt, and the coup d'état- gigantic, billowy doughnuts from a Bed-Stuy bakery called Dough, one sweetly flavored with hibiscus, the other a savory, roasted café au last varietal.”

BrooklynFusionDoughnutsFood SamplesFoodie Business
Book:Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself
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“Former pastry chef Sam Mason opened Oddfellows in Williamsburg with two business partners in 2013 and has since developed upwards of two hundred ice cream flavors. Many aren't for the faint of heart: chorizo caramel swirl, prosciutto mellon, and butter, to name a few. Good thing there are saner options in the mix like peanut butter & jelly, s'mores, and English toffee. A retro scoop shop off Bowery, Morgenstern's Finest Ice Cream has been bringing fanciful flavors to mature palettes since opening in 2014. Creator Nicholas Morgenstern, who hails from the restaurant world, makes small batches of elevated offerings such as strawberry pistachio pesto, lemon espresso, and Vietnamese coffee. Ice & Vice hails from the Brooklyn Night Bazaar in Greenpoint, and owners Paul Kim and Ken Lo brought it to the Lower East Side in 2015. Another shop devoted to quality small batches, along with weird and wacky flavors, you'll find innovations like Farmer Boy, black currant ice cream with goat milk and buckwheat streusel, and Movie Night, buttered popcorn-flavored ice cream with toasted raisins and chocolate chips.”

New YorkIce CreamFlavorsFusionIce Cream Shoppe
Book:Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself
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“I got up from the table and stepped to the cabinet above Mom's mixer, absently brushing off a layer of dust as I reached up. I found the jar I needed, musing that it was probably years old and tasteless---but still worth a try. "What are you doing?" "Hang on a sec." I clenched the jar in my fist and shook the spice into my hand, pinching a bit across his lasagna. "What's that?" "Trust me, it's just what it needs---a touch of earth and sweet to temper the tomato's bite. With fresh tomatoes you need less as summer approaches and they develop their own sugars. Taste it." He took a bite. "It's fantastic. What'd you add?" "Cinnamon." He didn't recognize it? "Amazing. I'll have to tell Mary." "Tell her a touch of milk tempers the acidity as well." "Interesting.”

TomatoesFusionSeasoningCinnamonLasagna
Book:Lizzy and Jane
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“But my own style, I'd say, is more homestyle, with Jewish influences? Not kosher cooking; that's a different thing. I'm inspired by traditional Jewish cuisine." Paper rustled on the other end. "Right, the matzah ball ramen you cooked in your video looked fantastic. We were all drooling in the room!" I perked up. Forgot that I was naked. Forgot that lately I was a walking disaster. "That's one of my go-tos and will definitely be on my future menu. I've been experimenting lately with putting a spin on kugels..." As I chattered on, I could practically see my grandma shaking her head at me. Grandma Ruth had cooked up a storm for every Passover, Yom Kippur, and Chanukah, piling her table till it groaned with challah rolls, beef brisket in a ketchup-based sauce, and tomato and cucumber salad so fresh and herby and acidic it could make you feel like summer in the middle of winter.”

InspirationalGrandmaCuisineFusionPersonal StyleJewish Food
Book:Sadie on a Plate
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“I reached into my tote bag and pulled out one of our huge carryout boxes. "Matcha mamon! Mamon isn't too different from Japanese castella, and I figured adding matcha would give it a little extra flavor and make it perfect for a Japanese restaurant. I also made matcha white chocolate chip cookies and strawberry-matcha mochi donuts, plus a basic parfait idea that you can adapt seasonally.”

FusionJapaneseFilipinoPastriesMatcha
Book:Murder and Mamon
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“For iron and pep, I wanted to make a cold lentil salad with a zingy orange-ginger vinaigrette, handfuls of chopped herbs, and slices of white peach. (The purple-green Puy lentils, more common than the orange ones in France, just seemed too dark for a summer salad.) After unpacking half the kitchen while standing, against my better judgement, on a kitchen chair, I ended up not with orange lentils, but with a bag of yellow split peas. That would have to do. The split peas had been hiding up there for a while--- I'm pretty sure I bought them after a trip to Puglia, where we were served warm split-pea puree drizzled with wonderful glass-green olive oil and a grind of fresh pepper. Still hankering after a cold salad, I tried cooking the dried peas al dente, as I would the lentils, but a half hour later, where the lentils would have been perfect, the split peas were a chalky, starchy mess. I decided to boil on past defeat and transform my salad into the silky puree I'd eaten with such gusto in Italy. When the peas were sweet and tender and the liquid almost absorbed, I got out the power tools. I'm deeply attached to my hand blender--- the dainty equivalent of a serial killer's obsession with chain saws. The orange-ginger vinaigrette was already made, so I dumped it in. The recipe's necessary dose of olive oil would have some lively company. The result was a warm, golden puree with just enough citrus to deviate from the classic. I toasted some pain Poilâne, slathered the bread with the puree, and chopped some dill. My tartines were still lacking a bit of sunshine, so I placed a slice of white peach on top.”

ItalianPregnantSaladFrenchFusionPeasPureeVinaigrette
Book:Picnic in Provence: A Memoir with Recipes
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“Tsuyahime rice from Yamagata-extra-big portion of that. Pork miso soup on the side. Plenty of root vegetables in there too, even if they're not all fancy Kyoto specialties. Now, the large platter is a fusion of Japanese and Western cuisine. That there is deep-fried hamo eel with sour plum pulp and perilla leaf. The Manganji peppers are deep-fried too. Try those with my homemade Worcestershire sauce. The small bowl is miso-simmered mackerel with a shredded myoga ginger dressing. The roast beef is Kyoto stock- best enjoyed with a drizzle of the wasabi-infused soy sauce and wrapped in a sheet of toasted nori. As for the teriyaki-style duck meatballs, you can dip those in the accompanying quail egg yolk. Chilled tofu garnished with the minced skin of the hamo eel and, finally, deep-fried Kamo eggplant with a starchy curry sauce. Enjoy!”

WesternCuisineFusionJapaneseDeep Fried
Book:The Restaurant of Lost Recipes
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“Chef Simone is clearly inspired by classical French cooking but she's totally making it her own. SHE'S so cool. For instance, her "half-cooked" potatoes are shredded, poached in oil, drained, and tossed with a lip-smacking homemade XO sauce, and then topped with a perfect piece of steamed turbot. It's not your traditional, beautifully plated French meal, but I swear it has raw sex appeal and it's so good.”

ChinesePotatoesFrenchCuisineFusionFood Porn
Book:Off Menu
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“Some of the most viral foods in London in the last couple of years include a foot-long croissant, a brick of honey butter toast and cookies thicker than the average burger. A more-is-more principle is in effect. It has led to mash-ups like birria ramen, cheeseburger tacos, cruffins, crookies, brookies and cereal milk ice cream. When something goes viral on here, it reveals something about the things they really want. And what people want, it turns out, are easily digestible food ideas-- things they already know, like the burger, hybrids that they double know but that are also novel”

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Book:All Consuming: Why We Eat the Way We Eat Now
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