Gourmet Best Quotes

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Luxury is best appreciated in small portions. When it becomes routine it loses its allure.
Ruth Reichl (Save Me the Plums: My Gourmet Memoir)
The pleasure of eating should be an extensive pleasure, not that of the mere gourmet. People who know the garden in which their vegetables have grown and know that the garden is healthy will remember the beauty of the growing plants, perhaps in the dewy first light of morning when gardens are at their best. Such a memory involves itself with the food and is one of the pleasures of eating. (pg. 326, The Pleasures of Eating)
Wendell Berry (The Art of the Commonplace: The Agrarian Essays)
How young you are. When you attain my age you will understand one of life's great secrets: Luxury is best appreciated in small portions. When it becomes routine it loses its allure.
Ruth Reichl (Save Me the Plums: My Gourmet Memoir)
Think of it like the best mac and cheese you've ever had. No neon yellow Velveeta and bread crumbs. I'm talking gourmet cheddar, the expensive stuff from Vermont that crackles as it melts into the crust on top. Imagine if right before you were about to tear into it, the mac and cheese starts talking to you?
Alaya Dawn Johnson (Zombies Vs. Unicorns)
The best antidote for sadness, I have always believed, is tackling something that you don't know how to do.
Ruth Reichl (Save Me the Plums: My Gourmet Memoir)
As a kid, I was taught that if you opened the Bible in the middle you'd probably land on the book of Psalms. And near the middle is everyone's favorite, the 23rd, there is this line: "You prepare a table before in the presence of my enemies." I don't know how many times I've read or recited this Psalm without pondering what that line actually means, but here is my take on it. When things are a bit tense, when life is not going at its best, when the potential for disaster is just around the corner, when your enemies are all around you - and even staring you down! - that's when God lays out the red-checkered picnic cloth and says, "Oooo, this is a nice place. Let's hang out here together for a while...just you and me.
David Brazzeal (Pray Like a Gourmet: Creative Ways to Feed Your Soul (Active Prayer))
His master plan to get them all out the door early met its first check of the day when he opened his closet door to discover that Zap the Cat, having penetrated the security of Vorkosigan House through Miles's quisling cook, had made a nest on the floor among his boots and fallen clothing to have kittens. Six of them. Zap ignored his threats about the dire consequences of attacking an Imperial Auditor, and purred and growled from the dimness in her usual schizophrenic fashion. Miles gathered his nerve and rescued his best boots and House uniform, at a cost of some high Vor blood, and sent them downstairs for a hasty cleaning by the overworked Armsman Pym. The Countess, delighted as ever to find her biological empire increasing, came in thoughtfully bearing a cat-gourmet tray prepared by Ma Kosti that Miles would have had no hesitation in eating for his own breakfast. In the general chaos of the morning, however, he had to go down to the kitchen and scrounge his meal. The Countess sat on the floor and cooed into his closet for a good half-hour, and not only escaped laceration, but managed to pick up, sex, and name the whole batch of little squirming furballs before tearing herself away to hurry and dress.
Lois McMaster Bujold (Memory (Vorkosigan Saga, #10))
Since my earliest memory, I imagined I would be a chef one day. When other kids were watching Saturday morning cartoons or music videos on YouTube, I was watching Iron Chef,The Great British Baking Show, and old Anthony Bourdain shows and taking notes. Like, actual notes in the Notes app on my phone. I have long lists of ideas for recipes that I can modify or make my own. This self-appointed class is the only one I've ever studied well for. I started playing around with the staples of the house: rice, beans, plantains, and chicken. But 'Buela let me expand to the different things I saw on TV. Soufflés, shepherd's pie, gizzards. When other kids were saving up their lunch money to buy the latest Jordans, I was saving up mine so I could buy the best ingredients. Fish we'd never heard of that I had to get from a special market down by Penn's Landing. Sausages that I watched Italian abuelitas in South Philly make by hand. I even saved up a whole month's worth of allowance when I was in seventh grade so I could make 'Buela a special birthday dinner of filet mignon.
Elizabeth Acevedo (With the Fire on High)
Some books are like chewing gum. They have just enough flavour to sate you for an hour or so. Others are like gourmet meals. Meticulously crafted with complex flavours that - while exciting during consumption - leave only a vague memory behind. The best books are like old recipes, passed down through generations. They stick with you long after the last bite. You want to return to them again and again, because they become a part of who you are. I want to write those.
Xio Axelrod
Inside my best friend’s kitchen, blood spatters cover every surface—the kitchen table, including the pepper mill, the wall behind the table and much of the tile floor. Even their cat, Psycho, has a blood spatter across her white fur. My eyes, open wide with horror, take in each gruesome detail. Lying on the blood-spattered floor with a cleaver buried in his chest is my best friend’s dad, Mr. Taylor. He’s wearing his chef’s apron from Chez Gourmet, but the apron is more red than white. A trickle of blood leaks from the side of his mouth and drips into his beard, then onto the sticky floor.
Donna Gephart (Death by Toilet Paper)
A flavor...what do you think, old madman, what do you think? That if you find a lost flavor you will eradicate decades of misunderstanding and find yourself confronted with a truth that might redeem the aridity of your heart of stone? And yet he had in his possession all the arms that make for the best duelist: a fine way with his pen, nerve, panache. His prose...his prose was nectar, ambrosia, a hymn to language: it was gut-wrenching, and it hardly mattered whether he was talking about food or something else, it would be a mistake to think that the topic mattered: it was the way he phrased it that was so brilliant.
Muriel Barbery (Gourmet Rhapsody)
Food played a major role in the lives of both Ruth Reichl (longtime New York Times restaurant critic and editor-in-chief of Gourmet, who wrote about her lifelong interest in food in two memoirs, the best of which is the first, Tender at the Bone: Growing Up at the Table) and Patricia Volk (who wrote about her life in Stuffed: Adventures of a Restaurant Family).
Nancy Pearl (Book Lust: Recommended Reading for Every Mood, Moment, and Reason)
Your charming charm is a super sexy mega power that is simply impossible to overcome. Sweetest gourmet, I adore your gorgeous body, when I see you, only one word sounds in my head: yum, I will give myself completely to you. I will always love only you unconsciously, unconsciously, your gently erotic image sat in the depths of my mind completely. From your amazingly contagious beauty, your mouth opens and speechless is lost. Dizzyingly, stunningly beautiful, you are like a giant tornado, from which everything attracts you. And the heart and soul yearn all the time only for you. It doesn't matter if you love me or not, the main thing is that I still love you, and in my subconscious mind, I will only love you forever. Your luxurious appearance of the highest quality, this is a workshop, the filigree work of Mother Nature, this is just a masterpiece that constitutes a unique example of true beauty, you have no equal, you are a girl of high caliber. You are absolutely beautiful to such an extent, so beautiful, so exotic, erotic, and your image sounds poetic like very beautiful music of love, that I’m just afraid and shy to come to you, I’m afraid to talk to you, as if standing next to a goddess, or with a super mega star, a world scale model that even aliens probably know. My heart beats more often, I can’t talk normally, from excitement, goosebumps all over my body, and it just shakes. All these are symptoms of true love for you, well, simply: oh), wow). To be your boyfriend and husband is the greatest honor in the world, he knelt before you with flowers in his hands. Your appearance is perfect just like Barbie. You are so beautiful that only you want to have sex forever, countless, infinite number of times. You are unattainable, you are like a star whose light of the soul, like a searchlight, illuminates me in the deep darkness of solitude. In love with you thorough. You are simply amazingly beautiful. You are the best of the best. Goddess of all goddesses, empress of all empresses, queen of all queens. More beautiful you just can not imagine a girl. Sexier than you just can not be anything. Beautiful soul just is not found. There was nothing more perfect than you and never will be, simply because I think so. Laponka, I'm your faithful fan, you are my only idol, idol, icon of beauty. It doesn't matter who you are, I will accept you any. Because in any case I am eager to be only with you. You have a sexy smile, and your sensual look is just awesome. And from your voice and look a pleasant shiver all over your body. You are special, the best that is in all worlds, universes and dimensions. You're just a sight for sore eyes. To you I feel the most powerful, love and sexual inclination. You're cooler than any Viagra and afrodosiak. From your beauty just cling to the constraints and embarrassment.
According to Don, the best artificial lights you can go for (especially when running this as a business) are called T5 Full Spectrum Fluorescent Lights. He says they are simply the best quality out there and that all the best microgreen business owners use them. He advises against using
Clive Woods (Microgreens: The Insiders Secrets To Growing Gourmet Greens & Building A Wildly Successful Microgreen Business)
The audience for Channel 28, the PBS station in Los Angeles, was demographically perfect for Trader Joe’s. In those days, however, PBS did not accept overt commercials. Alice had been quite active as a volunteer at the station. Through her contacts, we made arrangements to sponsor reruns of shows that tied to Trader Joe’s, such as the Julia Child shows, The Galloping Gourmet, and Barbara Wodehouse’s series on training dogs, which proved very effective! These reruns were not expensive compared with sponsoring first-runs and they had very good audiences. All we got was a “billboard” announcing that Trader Joe’s was sponsoring the show, but this was a cost-effective way of building our presence in the community. Another way we promoted ourselves on public TV was to “man the phones” during pledge drives. Our employees, led by Robin Guentert who was running advertising at that time (Robin became one of the most important members of store supervision after 1982, then President of Trader Joe’s in 2002), would show up en masse at the station. They loved being on TV, and we got the publicity. Promoting through Nonprofits Most retailers, when they’re approached by charities for donations, do their best to stiff-arm the would-be donees, or ask that a grueling series of requirements need to be met. In general they hate giving except to big, organized charities like United Way, because that way they escape being solicited by all sorts of uncomfortable pressure groups. At the very beginning of Trader Joe’s, however, we adopted a policy of using non-profit giving as an advertising and promotional tool. We established these policies: Never give cash to anyone. Never buy space in a program. That is money thrown away. Give freely, give generously, but only to nonprofits that are focused on the overeducated and underpaid. Any museum opening, any art gallery opening, any hospital auxiliary benefit, any college alumni gathering, the American Association of University Women, the Assistance League, any chamber orchestra benefit—their requests got a very warm welcome. But nothing for Little League, Pop Warner, et al.; that was not what Trader Joe’s was about.
Joe Coulombe (Becoming Trader Joe: How I Did Business My Way and Still Beat the Big Guys)
When you attain my age you will understand one of life’s great secrets: Luxury is best appreciated in small portions. When it becomes routine it loses its allure.
Ruth Reichl (Save Me the Plums: My Gourmet Memoir)
WATER PH. Microgreens do best when grown with slightly acidic water in the narrow pH range between 6 and 6.5, which is close to neutral. Alkaline water (above 7 pH) could be to blame if your seeds routinely show slow or poor germination regardless of the ambient temperature or if your seedlings tend to rot even with frugal watering.
Mark M. Braunstein (Microgreen Garden: Indoor Grower's Guide to Gourmet Greens)
Rising Loaf, one of Ernakulam's greatest bakeries, creates handcrafted premium made-to-order baked delicacies free of preservatives and additives. Custom cakes, superb gourmet sweets, and delicacies are available. Our blends are one-of-a-kind because they combine a lot of skill and expertise with natural baking ingredients to give you the best sweetness and taste experience possible. Sandwich Bread Supplier in Ernakulam are committed to making the highest-quality breads with no artificial preservatives, colors, or flavors. We take pride in providing an exceptional experience to all of our clients, big and small.
Rising Loaf
There are signs, however, that a good time was had all last night. Jo might have found herself caught in the middle of a love triangle, but she clearly didn't mind staying around when she thought that one of the angles had been dispensed with. The remains of dinner still grace the table---dirty dishes, rumpled napkins, a champagne flute bearing a lipstick mark. There's even one of the Chocolate Heaven goodies left in the box---which is absolute sacrilege in my book, so I pop it in my mouth and enjoy the brief lift it gives me. I huff unhappily to myself. If they left chocolate uneaten, that must be because they couldn't wait to get down to it. Two of the red cushions from the sofa are on the floor, which shows a certain carelessness that Marcus doesn't normally exhibit. They're scattered on the white, fluffy sheepskin rug, which should immediately make me suspicious---and it does. I walk through to the bedroom and, of course, it isn't looking quite as pristine as it did yesterday. Both sides of the bed are disheveled and I think that tells me just one thing. But, if I needed confirmation, there's a bottle of champagne and two more flutes by the side of the bed. It seems that Marcus didn't sleep alone. Heavy of heart and footstep, I trail back through to the kitchen. More devastation faces me. Marcus had made no attempt to clear up. The dishes haven't been put into the dishwasher and the congealed remnants of last night's Moroccan chicken with olives and saffron-scented mash still stand in their respective saucepans on the cooker. Tipping the contents of one pan into the other, I then pick up a serving spoon and carry them both through the bedroom. I slide open the wardrobe doors and the sight of Marcus's neatly organized rows of shirts and shoes greet me. Balancing the pan rather precariously on my hip, I dip the serving spoon into the chicken and mashed potatoes and scoop up as much as I can. Opening the pocket of Marcus's favorite Hugo Boss suit, I deposit the cold mash into it. To give the man credit where credit is due, his mash is very light and fluffy. I move along the row, garnishing each of his suits with some of his gourmet dish, and when I've done all of them, find that I still have some food remaining. Seems as if the lovers didn't have much of an appetite, after all. I move onto Marcus's shoes---rows and rows of lovely designer footwear---casual at one end, smart at the other. He has a shoe collection that far surpasses mine. Ted Baker, Paul Smith, Prada, Miu Miu, Tod's... I slot a full spoon delicately into each one, pressing it down into the toe area for maximum impact. I take the saucepan back into the kitchen and return it to the hob. With the way I'm feeling, Marcus is very lucky that I don't just burn his flat down. Instead, I open the freezer. My boyfriend---ex-boyfriend---has a love of seafood. (And other women, of course.) I take out a bag of frozen tiger prawns and rip it open. In the living room, I remove the cushions from the sofa and gently but firmly push a couple of handfuls of the prawns down the back. Through to the bedroom and I lift the mattress on Marcus's lovely leather bed and slip the remaining prawns beneath it, pressing them as flat as I can. In a couple of days, they should smell quite interesting. As my pièce de résistance, I go back to the kitchen and take the half-finished bottle of red wine---the one that I didn't even get a sniff at---and pour it all over Marcus's white, fluffy rug. I place my key in the middle of the spreading stain. Then I take out my lipstick, a nice red one called Bitter Scarlet---which is quite appropriate, if you ask me---and I write on his white leather sofa, in my best possible script: MARCUS CANNING, YOU ARE A CHEATING BASTARD.
Carole Matthews (The Chocolate Lovers' Club)
Brownies in Ernakulam One of Ernakulam's best bakeries, Rising Loaf, provides handcrafted premium made-to-order baked treats that are free of preservatives and additives. Custom cakes, delicacies, and gourmet sweets are available. Our blends are one-of-a-kind because they mix a great deal of skill and expertise with natural baking ingredients to provide you with the best sweetness and taste. We take pride in giving every one of our clients, big and small, an amazing experience. Brownies in Ernakulam is committed to making high-quality bread devoid of artificial preservatives, colours, or flavours. All of our bread loaves, cakes, cookies, doughnuts and muffins, and cupcakes are lovingly created in Ernakulam's cleanest environment. The fullness of our clients' grins when they try our exquisite items and return for more is how we define success at Rising Loaf. They're the cherry on top of our cake, the driving force behind our efforts to improve our baking and customer service. To maintain the authentic taste and fresh flavours, we are captivated by using only high-quality and fresh ingredients in our confectioneries. The fullness of our clients' grins when they try our exquisite items and return for more is how we define success at Rising Loaf. They're the cherry on top of our cake, the driving force behind our efforts to improve our baking and customer service. Rising Loaf, one of Ernakulam's best bakeries, was created by friends with a passion for baking with the purpose of making handcrafted premium baked products that are completely free of harmful food preservatives and additives and delivering them to your door.
I hung my belly-dancing outfit on a hook in my room, rather than on the outside of the door where it usually stayed. That would be a painfully obvious ploy for Hunter’s attention. I made myself a gourmet dinner by opening a pack of peanut butter crackers, and I settled on my bed to study. Listened for Hunter in the outer room. Waited for him to burst in. Of course he didn’t. It bothered me that he didn’t come in to bother me, and he knew this. However, I had vowed to close my heart to him, and I meant it this time. I tried my best to throw myself into my history reading. But come on, it was history. Versus Hunter.
Jennifer Echols (Love Story)
Tamar Alexia Fleishman has been a professional writer for over a decade. She’s interviewed A-list celebrities in music, sports, film, attended top concerts and plays, traveled to premium luxury destinations, and eaten at some of the finest restaurants out there. Additionally, she’s developed food and cocktail recipes using exquisite, gourmet ingredients. She collects vintage cookbooks and menus. To that end, many of her “classic articles” give you a taste of restaurants gone by. She roams to share the best the world has to offer. You can contact Tamar at coloneltamar@gmail.com.
Tamar Alexia Fleishman
The Oak Forest mushrooms for the langoustine didn't arrive in time, so we've substituted with enoki mushrooms from Champagne Farms. Also, we are adding an entrée to the menu tonight. It's lemon pine-nut-encrusted sea scallops with a celery mousse and my signature vinaigrette. It took three months to get it right, and the end result is phenomenal. So sell it." Alain paused while the servers took notes. "In wines, we're out of the Napa Valley El Molino, the Talenti, and the Chateau Margeaux '86." Alain paused and, while the servers wrote furiously in their pads, my thoughts wandered. I tried picturing the customers who might have opinions about Oak Forest mushrooms compared to those from Champagne Farms. Did they wear tweed and bifocals? Or were they übermodern with sculpured haircuts and electronic cigarettes? I shook my head, annoyed with myself and my train of thought. Let the mushroom people be mushroom people, I chastised myself. You signed up for this gig, Charlie, remember? You're living your dream, remember? Alain changed gears for a second and threw out a quiz question, one of his more sadistic rituals during family meal. "What are the six ingredients in the jalapeño emulsion we serve with the salmon?" Silence. A blonde in the back ventured, "Jalapeño, olive oil, shallots...?" More silence. "Fleur de sel, ground pepper, lemon juice," Alain finished for her, giving her an icy glance over his bearish nose. "Wake up, people. All right, here's an easy one. What's the difference between jamón ibérico and prosciutto?" Four hands went up, and Wade got it right. "Jamón ibérico is dry-cured from black Iberian pigs in Spain, not to be confused with jamón serrano, which comes from a less expensive white pig. Prosciutto is also dry-cured, but it is from Italy. It is the common man's gourmet ham, which is why we don't serve it." Wade finished with a cock of the head and a high-five with another server. Alain snorted. "Thank you for the editorial comment. Please keep it to yourself, however, when recommending the melon and jamón ibérico appetizer." He spent the next five minutes grilling the staff on the origin of our rice vinegar, what dessert wine paired best with Felix's raspberry brûlée, and the correct serving temperature of the parsnip purée.
Kimberly Stuart (Sugar)
I had contrived a method by which a transient might locate the best restaurant in town. He must find the local bookshop and take advice from the proprietor, who infallibly will possess this information. Why the bookshop? Because bookshop owners are usually discriminating gourmets without too much money.
Jack Vance (This is Me, Jack Vance!)
The moment I tasted it, it was clear that the egg you used was neither a silky egg nor any of the many other luxury-brand eggs I know. You're dish isn't fit for a gourmet table. At best, this is a dish meant for commoners. So why... why does it have such a delicate yet full-bodied flavor?!" "Whoa! He did it!" "But with super-cheap eggs?! Yukihira, what did you do?!
Yūto Tsukuda (食戟のソーマ 20 [Shokugeki no Souma 20] (Food Wars: Shokugeki no Soma, #20))
The Relais Châteaux gourmet cuisine establishments also happened to be housed in the most splendid real estate, a bit like monasteries, on hills commanding the best views, gorgeous walled gardens, riverside banks, or ramparts in old towns belonging to another era.
Dame D.J. (Gourmands on the Run!: A gourmet travel journey from Paris to Monaco)
4)                       Beet and Pear Flavored Puree
Daniel Tyler (Gourmet Puree Recipes: The Ultimate Collection)
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Four hours later, Gus, Carmen, and Oliver shared a celebratory bottle to toast the best meal they had ever cooked on the fly: plates of paella-inspired risotto with clams, salt-crusted trout with fennel, thinly sliced Wagyu beef with thyme butter, and a trio of cream puffs flavored with ginger, green tea, and chocolate-chili, among other dishes.
Kate Jacobs (Comfort Food)
Except for the coconut cake (filled with Meyer lemon curd and glazed with brown sugar), most of the desserts she made for Walter were not her best or most original, but they were exemplars of their kind: portly, solid-citizen desserts, puddings of rice, bread, and noodles-sweets that the Pilgrims and other humble immigrants who had scraped together their prototypes would have bartered in a Mayflower minute for Greenie's blood-orange mousse, pear ice cream, or tiny white-chocolate eclairs. Walter had also commissioned a deep-dish apple pie, a strawberry marble cheesecake, and a layer cake he asked her to create exclusively for him. "Everybody expects one of those, you know, death-by-chocolate things on a menu like mine, but what I want is massacre by chocolate, execution by chocolate- firing squad by chocolate!" he told her. So that very night, after tucking George in bed, Greenie had returned to the kitchen where she made her living, in a basement two blocks from her home, and stayed up till morning to birth a four-layer cake so dense and muscular that even Walter, who could have benched a Shetland pony, dared not lift it with a single hand. It was the sort of dessert that appalled Greenie on principle, but it also embodied a kind of uberprosperity, a transgressive joy, flaunting the potential heft of butter, that Protean substance as wondrous and essential to a pastry chef as fire had been to early man. Walter christened the cake Apocalypse Now; Greenie held her tongue. By itself, this creation doubled the amount of cocoa she ordered from her supplier every month. After it was on his menu for a week, Walter bet her a lobster dinner that before the year was out, Gourmet would request the recipe, putting both of them on a wider culinary map.
Julia Glass (The Whole World Over)
Then he got out, whistling tunelessly under his breath and pulling a sheaf of mail and a small sack of groceries from the passenger seat as he did so. A long, narrow pain d’epi stuck up from the sack like a flagpole; while he considered himself a gourmet chef, the art of bread baking was a skill that had always eluded him. Besides, there was a place in Santa Fe that made the best French bread he’d tasted this side of the Rive Gauche.
Douglas Preston (The Pharaoh Key (Gideon Crew, #5))