Gourmet Quotes

Sometimes when I'm faced with an atheist, I am tempted to invite him to the greatest gourmet dinner that one could ever serve, and when we have finished eating that magnificent dinner, to ask him if he believes there's a cook.

Some people who are obsessed with food become gourmet chefs. Others become eating disorders.

A gourmet who thinks of calories is like a tart who looks at her watch.

The real ordeal is not leaving those you love but learning to live without those who don't love you.

Anyone who thinks they're too grown up or too sophisticated to eat caramel corn, is not invited to my house for dinner

Ordinary folk prefer familiar tastes - they'd sooner eat the same things all the time - but a gourmet would sample a fried park bench just to know how it tastes.

A daydream is a meal at which images are eaten. Some of us are gourmets, some gourmands, and a good many take their images precooked out of a can and swallow them down whole, absent-mindedly and with little relish.

Choices are funny things-ask a native tribe that's eaten grubs and roots forever if they're unhappy, and they'll shrug. But give them filet mignon and truffle sauce and then ask them to go back to living off the land, and they will always be thinking of that gourmet meal. If you don't know there's an alternative, you can't miss it.

[She] knew there were women who worked successfully out of the home. They ran businesses, created empires and managed to raise happy, healthy, well-adjusted children who went on to graduate magna cum laude from Harvard or became world-renowned concert pianists. Possibly both. These women accomplished all this while cooking gourmet meals, furnishing their homes with Italian antiques, giving clever, intelligent interviews with Money magazine and People, and maintaining a brilliant marriage with an active enviable sex life and never tipping the scale at an ounce over their ideal weight... She knew those women were out there. If she'd had a gun, she'd have hunted every last one of them down and shot them like rabid dogs for the good of womankind.

...The more modest and impractical the kitchen, the more likely one will be invited to stay for a meal. Show me a fancy house with a top-of-the-line gourmet kitchen, and I'll show you a family that eats out a lot.

... vampires are like gourmet chocolate - oh, so tempting, but overindulgence is a killer.

People think that children don't know anything. It's enough to make you wonder if grownups were ever children once upon a time.

... food is not simply organic fuel to keep body and soul together, it is a perishable art that must be savoured at the peak of perfection.

You know he's full of crap, right?" Chas spoke up. "Grade A, gourmet crap," Coalhouse agreed.

I know that they're all unhappy because nobody loves the right person the way they should and because they don't understand that it's really their own self that they're mad at.

Taking solitude in stride was a sign of strength and of a willingness to take care of myself. This meant - among other things - working productively, remembering to leave the house, and eating well. I thought about food all the time. I had a subscription to Gourmet and Food & Wine. Cooking for others had often been my way of offering care. So why, when I was alone, did I find myself trying to subsist on cereal and water? I'd need to learn to cook for one.

Cooking is not about convenience and it's not about shortcuts. Our hunger for the twenty-minute gourmet meal, for one-pot ease and prewashed, precut ingredients has severed our lifeline to the satisfactions of cooking. Take your time. Take a long time. Move slowly and deliberately and with great attention.

He could not feel at ease with gourmets and hedonists; they were a hostile species.

Speaking of dust, ‘out of which we came and to which we shall return,’ do you know that after we are dead our corpses are devoured by different kinds of worms according as we are fat or thin? In fat corpses one species of maggot is found, the rhizophagus, while thin corpses are patronized only by the phora. The latter is evidently the aristocrat, the fastidious gourmet which turns up its nose at a heavy meal of copious breasts and juicy at bellies. Just think, there is no perfect equality, even in the manner in which we feed the worms.

At last everything was satisfactorily arranged, and I could not help admiring the setting: these mingled touches betrayed on a small scale the inspiration of a poet, the research of a scientist, the good taste of an artist, the gourmet’s fondness for good food, and the love of flowers, which concealed in their delicate shadows a hint of the love of women

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)

Her mum thought gourmet cooking was putting a load of fish fingers under the grill instead of in the frying pan.

Pastries . . . can only be appreciated to the full extent of their subtlety when they are not eaten to assuage our hunger, when the orgy of their sugary sweetness is not destined to full some primary need but to coat our palate with all the benevolence of the world.

Indulgence comes in all varieties: a mouthful of gourmet chocolate, a hot stone massage, a week in Paris or 20 uninterrupted minutes to get lost in a book.

I am going to die, but that is of no importance.

Wine is the refined jewel that only a grown woman will prefer to the sparkling trinkets adored by little girls.

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?

Luxury is best appreciated in small portions. When it becomes routine it loses its allure.

She believed photography to be the greatest of all art forms because it was simultaneously junk food and gourmet cuisine, because you could snap dozens of pictures in a couple of hours, then spend dozens of hours perfecting just a couple of them.

What is writing, no matter how lavish the pieces, if it says nothing of the truth, cares little for the heart, and is merely subservient to the pleasure of showing one's brilliance.

You," he continued, grabbing my wrist. "All of you, from the safe world, with your air bags and your tamper-proof packaging and your fat-free diets. You are the superstitious ones. You convince yourself you can cheat death, and you are absolutely offended when you learn that you can't. You sat in your nice little flat all through our war and watched us, bleeding all over the TV news. And you thought, 'How awful!' and then you got up and made yourself another cup of gourmet coffee.

There is lovemaking that is bad for a person, just as there is eating that is bad. That boysenberry cream pie from the Thrift-E Mart may appear inviting, may, in fact, cause all nine hundred taste buds to carol from the tongue, but in the end, the sugars, the additives, the empty calories clog arteries, disrupt cells, generate fat, and rot teeth. Even potentially nourishing foods can be improperly prepared. There are wrong combinations and improper preparations in sex as well. Yes, one must prepare for a fuck--the way an enlightened priest prepares to celebrate mass, the way a great matador prepares for the ring: with intensification, with purification, with a conscious summoning of sacred power. And even that won't work if the ingredients are poorly matched: oysters are delectable, so are strawberries, but mashed together ... (?!) Every nutritious sexual recipe calls for at least a pinch of love, and the fucks that rate four-star rankings from both gourmets and health-food nuts use cupfuls. Not that sex should be regarded as therapeutic or to be taken for medicinal purposes--only a dullard would hang such a millstone around the nibbled neck of a lay--but to approach sex carelessly, shallowly, with detachment and without warmth is to dine night after night in erotic greasy spoons. In time, one's palate will become insensitive, one will suffer (without knowing it) emotional malnutrition, the skin of the soul will fester with scurvy, the teeth of the heart will decay. Neither duration nor proclamation of commitment is necessarily the measure--there are ephemeral explosions of passion between strangers that make more erotic sense than lengthy marriages, there are one-night stands in Jersey City more glorious than six-months affairs in Paris--but finally there is a commitment, however brief; a purity, however threatened; a vulnerability, however concealed; a generosity of spirit, however marbled with need; and honest caring, however singled by lust, that must be present if couplings are to be salubrious and not slow poison.

A man who farts in bed . . . is a man who loves life.

Great food needed more than chefs; it needed gourmet diners.

Words: repositories for singular realities which they then transform into memories in an anthology, magicians that change the face of reality by adorning it with the right to become memorable, to be placed in a library of memories.

Because art is life, playing to other rhythms.

...having bowed to the inevitability of the dictum that we must eat to live, we should ignore it and live to eat...

The raw tomato, devoured in the garden when freshly picked, is a horn of abundance of simple sensations, a radiating rush in one's mouth that brings with it every pleasure. . . . a tomato, an adventure.

The French are often, when it comes to wine, so formal that they border on the ridiculous.

Talent consists not in inventing shapes but in causing those that were invisible to emerge.

When we get to the end of human beings we have to delude ourselves into a belief in God, like a gourmet who demands more complex sauces with his food.

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.

I’d learned an important lesson: When something frightens me, it is definitely worth doing.

The more stars in your itinerary, the less likely you are to find the real life of another country. I’d forgotten how money becomes a barrier insulating you from ordinary life.

It's a funny thing about Americans, we love to bitch about paying too much for the things we really need and are really a bargain, like gas and postage stamps, but we willingly shell out outrageous amounts for unnecessary crap like gourmet coffee and soap to make your crotch smell good. Two dollars a gallon to go ten miles is too much, but five to the parking valet to go ten feet is okay.

There is no English equivalent for the French word flâneur. Cassell's dictionary defines flâneur as a stroller, saunterer, drifter but none of these terms seems quite accurate. There is no English equivalent for the term, just as there is no Anglo-Saxon counterpart of that essentially Gallic individual, the deliberately aimless pedestrian, unencumbered by any obligation or sense of urgency, who, being French and therefore frugal, wastes nothing, including his time which he spends with the leisurely discrimination of a gourmet, savoring the multiple flavors of his city.

This is the end of an epic tale, the story of my coming of age, which, like in the novels of the same description, went from wonder to ambition, from ambition to disillusion, and from disillusion to cynicism.

You sat in your nice little flat all through our war and watched us, bleeding all over the TV news. And you thought, ‘How awful!’ and then you got up and made yourself another cup of gourmet coffee.” I flinched when he said that. It was a pretty accurate description.

Children, I came to understand, need you around, even if they ignore you. In fact they need you around so they can ignore you.

Every nutritious sexual recipe calls for at least a pinch of love, and the fucks that rate four-star rankings from both gourmets and health-food nuts used cupfuls. Not that sex should be regarded as therapeutic or to be taken for medicinal purposes - only a dullard would hang such a millstone around the nibbled neck of a lay - but to approach sex carelessly, shallowly, with detachment and without warmth is to dine night after night in erotic greasy spoons. In time, one's palate will become insensitive, one will suffer (without knowing it) emotional malnutrition, the skin of the soul will fester with scurvy, the teeth of the heart will decay. Neither duration nor proclamation of commitment is necessarily the measure - there are ephemeral explosions of passion between strangers that make more erotic sense than many lengthy marriages, there are one-night stands in Jersey City more glorious than six-months affairs in Paris - but finally there is a commitment, however brief; a purity, however threatened; a vulnerability, however concealed; a generosity of spirit, however marbled with need; an honest caring, however singed by lust, that must be present if couplings are to be salubrious and not slow poison.

Wealth, power and possessions can easily numb us to our need for God and make us overlook the needs of others. The wealthy must be concerned for the poor. Eating gourmet meals when others have nothing to eat should cause us to reflect a bit. Pursuing pleasure in a world with so much pain creates uneasiness in those who follow Jesus. God is not against fine food or having fun, but we ought to think deeply about our decisions—what and how much we buy, what is truly important— because we live in a world of great disparity.

Well, every art requires appreciation, doesn't it? I mean people who paint, sculpt, or write books want an audience. that's the reason they're doing it for, and it's the same when you're a cook. You need somebody who savours it, not one who just says, 'Oh it's not bad.

Since words elude me when I need them most, I learned long ago that I cannot count on QUALITY time with God when I want to pray. I need QUANTITY and regularity. Quality is not something I can predict. My husband, Andy, and I might schedule an elaborate evening out with candles and a gourmet meal, but there is no guarantee that we'll have a wonderful time together -- chopping onions peppers die by side in the kitchen, reading together on the couch, sitting on the front step watching our sons ride bikes, and making plans for our life together.

Alien Parasites. These beings literally feed off your negative energy: anger guilt, jealousy, depression, frustration, sadness and fear; for these intense and often harmful emotions are a gourmet dinner for these evil beings.

Children are as content with a little fruit for dinner as they are with a gourmet meal. Their eyes don’t search for things to attach to, but for things to let go of. Instead of imposing their will on life, they flow with the stream.

Tasting is an act of pleasure, and writing about that pleasure is an artistic gesture, but the only true work of art, in the end, is another person's feast.

The challenge is to draw on the past but not be bound by it" p. 20

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.

No one was the least bit hungry anymore, but that is precisely what is so good about the moment devoted to pastries; they can only be appreciated to the full extent of their subtlety when they are not eaten to assuage our hunger, when the orgy of their sugary sweetness is not destined to fill some primary need but to coat our palate with all the benevolence of the world.

[C]onvenience is one of the two dirty words of American cooking, reflecting the part of our national character that is easily bored; the other is 'gourmet.' Convenience foods demonstrate our supposed disdain for the routine and the mundane: 'I don't have time to cook.' The gourmet phase, which peaked in the eighties, when food was seen as art, showed our ability to obsess about aspects of daily life that most other cultures take for granted. You might only cook once a week, but wow, what a meal.

Hopefully by next week the classes will have paid off and I'll be cooking gourmet." "Gourmet? From your cooking?" He pushed aside his computer, grabbed a paper plate, and started scoop0ing rice. "You shouldn't be able say those things in the same sentence.

You raise them half-decent, and they grow up and leave. They move to Miami or California-- someplace with gourmet groceries and nude beaches because you've reared them to cook good and be liberal minded. It's just the opposite with your failures-- them kids stick to your tail like a cocklebur. You'd think it would be the other way around, but it's not. No matter how old I get, this will always amaze me.

A terroir only exists by virtue of one's childhood mythology . . . we have invented these words of tradition rooted deep in the land and identity of a region . . . because we want to solidify and objectify the magical, bygone years that preceded the horror of becoming an adult.

Amongst those who go to sea there are the navigators who discover new worlds, adding continents to the earth and stars to the heavens: they are the masters, the great, the eternally splendid. Then there are those who spit terror from their gun-ports, who pillage, who grow rich and fat. Others go off in search of gold and silk under foreign skies. Still others catch salmon for the gourmet or cod for the poor. I am the obscure and patient pearl-fisherman who dives into the deepest waters and comes up with empty hands and a blue face. Some fatal attraction draws me into the abysses of thought, down into those innermost recesses which never cease to fascinate the strong. I shall spend my life gazing at the ocean of art, where others voyage or fight; and from time to time I'll entertain myself by diving for those green and yellow shells that nobody will want. So I shall keep them for myself and cover the walls of my hut with them.

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.

How ironic! After decades of grub, deluges of wine and alcohol of every sort, after a life spent in butter, cream, rich sauces, and oil in constant, knowingly orchestrated and meticulously cajoled excess, my trustiest right-hand men, Sir Liver and his associate Stomach, are doing marvelously well and it is my heart that is giving out. I am dying of cardiac insufficiency. What a bitter pill to swallow.

I turn and I walk my tray to the conveyor and I drop it on the belt and I start to walk out of the Dining Hall. As I head through the Glass Corridor separating the men and women, I see Lilly sitting alone at a table. She looks up at me and she smiles and our eyes meet and I smile back. She looks down and I stop walking and I stare at her. She looks up and she smiles again. She is as beautiful a girl as I have ever seen. Her eyes, her lips, her teeth, her hair, her skin. The black circles beneath her eyes, the scars I can see on her wrists, the ridiculous clothes she wears that are ten sizes too big, the sense of sadness and pain she wears that is even bigger. I stand and I stare at her, just stare stare stare. Men walk past me and other women look at me and LIlly doesn’t understand what I’m doing or why I’m doing it and she’s blushing and it’s beautiful. I stand there and I stare. I stare because I know where I am going I’m not going to see any beauty. They don’t sell crack in Mansions or fancy Department Stores and you don’t go to luxury Hotels or Country Clubs to smoke it. Strong, cheap liquor isn’t served in five-star Restaurants or Champagne Bars and it isn’t sold in gourmet Groceries or boutique Liquor stores. I’m going to go to a horrible place in a horrible neighborhood run by horrible people providing product for the worst Society has to offer. There will be no beauty there, nothing even resembling beauty. There will be Dealers and Addicts and Criminals and Whores and Pimps and Killers and Slaves. There will be drugs and liquor and pipes and bottles and smoke and vomit and blood and human rot and human decay and human disintegration. I have spent much of my life in these places. When I leave here I will fond one of the and I will stay there until I die. Before I do, however, I want one last look at something beautiful. I want one last look so that I have something to hold in my mind while I’m dying, so that when I take my last breath I will be able to think of something that will make me smile, so that in the midst of the horror I can hold on to some shred of humanity.

In many careers, crucial decisions are deliberated in meetings with white boards and breakout sessions. Options are weighed. Exploratory committees are formed. Ideas are mulled over and then discarded. Gourmet coffee is consumed. Perhaps finger sandwiches are ordered from the catering joint down the street. The whole process can take hours, days, weeks. One of the most crucial decisions you make as a cop is Shoot or Don't Shoot. Given how quickly situations can go all sorts of wrong, you will probably have about a second and a half to deliberate before you make this call. Critics then have a lifetime to pick apart your decision over that coffee and those sandwiches.

The Cheese Shop is a specialty food store right by campus, and they sell cheese, obviously, but also fancy jams and bread and wine and gourmet pastas. They make really great roast beef sandwiches with a house dressing—a mayonnaisey mustard that I have tried to duplicate at home, but nothing tastes as good as in the shop, on their fresh bread.

The typical American female is sure that she has genius as a couturière, as an interior decorator, as a gourmet cook, and, always, as a courtesan. Usually she is wrong on four counts. But don’t try to tell her so.” He had added, “Unless you can catch one not over twelve and segregate her, especially from her mother—and even that may be too late.

At its most elemental level the human organism, like crawling life, has a mouth, digestive tract, and anus, a skin to keep it intact, and appendages with which to acquire food. Existence, for all organismic life, is a constant struggle to feed-a struggle to incorporate whatever other organisms they can fit into their mouths and press down their gullets without choking. Seen in these stark terms, life on this planet is a gory spectacle, a science-fiction nightmare in which digestive tracts fitted with teeth at one end are tearing away at whatever flesh they can reach, and at the other end are piling up the fuming waste excrement as they move along in search of more flesh. I think this is why the epoch of the dinosaurs exerts such a strange fascination on us: it is an epic food orgy with king-size actors who convey unmistakably what organisms are dedicated to. Sensitive souls have reacted with shock to the elemental drama of life on this planet, and one of the reasons that Darwin so shocked his time-and still bothers ours-is that he showed this bone crushing, blood-drinking drama in all its elementality and necessity: Life cannot go on without the mutual devouring of organisms. If at the end of each person’s life he were to be presented with the living spectacle of all that he had organismically incorporated in order to stay alive, he might well feel horrified by the living energy he had ingested. The horizon of a gourmet, or even the average person, would be taken up with hundreds of chickens, flocks of lambs and sheep, a small herd of steers, sties full of pigs, and rivers of fish. The din alone would be deafening. To paraphrase Elias Canetti, each organism raises its head over a field of corpses, smiles into the sun, and declares life good.

Learn to listen to subtle cues from your spirit instead of the barrage coming from your brain.

The best antidote for sadness, I have always believed, is tackling something that you don't know how to do.

Through the genius of evolution, the Earth has selected fungal networks as a governing force managing ecosystems.

What I was learning, on those weekend walks, is how much you can find out about a person merely by watching what he eats. Food became my own private way of looking at the world.

A writer sets out to write science fiction but isn’t familiar with the genre, hasn’t read what’s been written. This is a fairly common situation, because science fiction is known to sell well but, as a subliterary genre, is not supposed to be worth study—what’s to learn? It doesn’t occur to the novice that a genre is a genre because it has a field and focus of its own; its appropriate and particular tools, rules, and techniques for handling the material; its traditions; and its experienced, appreciative readers—that it is, in fact, a literature. Ignoring all this, our novice is just about to reinvent the wheel, the space ship, the space alien, and the mad scientist, with cries of innocent wonder. The cries will not be echoed by the readers. Readers familiar with that genre have met the space ship, the alien, and the mad scientist before. They know more about them than the writer does. In the same way, critics who set out to talk about a fantasy novel without having read any fantasy since they were eight, and in ignorance of the history and extensive theory of fantasy literature, will make fools of themselves because they don’t know how to read the book. They have no contextual information to tell them what its tradition is, where it’s coming from, what it’s trying to do, what it does. This was liberally proved when the first Harry Potter book came out and a lot of literary reviewers ran around shrieking about the incredible originality of the book. This originality was an artifact of the reviewers’ blank ignorance of its genres (children’s fantasy and the British boarding-school story), plus the fact that they hadn’t read a fantasy since they were eight. It was pitiful. It was like watching some TV gourmet chef eat a piece of buttered toast and squeal, “But this is delicious! Unheard of! Where has it been all my life?

How can one betray oneself to such a degree? What corruption greater even than power can lead us to thus deny the proof of pleasure, to hold in contempt that which we have loved? ...I could have written about chouquettes my whole life long; and my whole life long, I wrote against them.

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.

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.

Food was becoming more abstract, more aestheticized and compartmentalized-- and indeed, after kaiseki, who can ever go back to Burger King, or even a well-made gourmet sandwich? Instead of food, I longed for other things to swell my body and buoy its lines--- lists of ancient queens, the grave and stately names for the forgotten regions of the sea, the imagined words for desire in hermetic languages; food, on the other hand, was leaving me increasingly unmoved.... I grew thinner and thinner, streamlined, my blood nourished by ever-slighter molecules, some kind of pale elongated light running the length of my body, nightmares detouring it in the most starved, and so-lightly blue-black-bruised, corners of my flesh. In this state of non-health, every step became a performance, each stride an act of contrition, a question and an answer.... On the once-dry, now-flowering branches of my skeletal limbs, the words sight, hearing, taste, smell, and touch were being invisibly but indelibly written. I was a festival of new senses.

One evening I came home and there on the couch I found my husband, Tom, with a freshly fledged crow sitting calmly in his lap. They were busy watching Star Trek: The Next Generation; since Captain Jean-Luc Picard was in the middle of an absorbing monologue, they hardly registered my arrival, but finally they both glanced my way, Tom looking a bit sheepish, the crow nibbling bits from a can of gourmet cat food. I thought of something Bernd Heinrich wrote, inspired by his raven studies, "Living with another creature, you naturally feel closer to it the more activities that can be shared, especially important activities like watching TV.

As long as one strives to become a gourmet or a connoisseur of wines because it is the “in” thing to do, striving to master an externally imposed challenge, then taste may easily turn sour. But a cultivated palate provides many opportunities for flow if one approaches eating—and cooking—in a spirit of adventure and curiosity, exploring the potentials of food for the sake of the experience rather than as a showcase for one’s expertise.

I was going to do some more work when I got home, but…” She sighs, rubbing her knuckles against her eyes. “I didn’t have enough juice.” “Ah,” I say. For her birthday this summer, I splurged and bought a small bushel of oranges, which we squeezed into glasses and pretended was the real, gourmet orange juice our father used to make. As we sat at the table, acting like the drink wasn’t sour and pulpy, we got to talking about how her illness had come to affect her life. She explained to me that her energy reserves were like that glass of yellow juice. Every action of daily life—getting out of bed, bathing, dressing, doing research—siphoned juice away. Once the glass was empty, no matter how much she had left she needed to do or how much she’d hoped to get done, her body needed to rest. To refill the glass. If she tried to push beyond that, it could knock her out for days. Even weeks.

It's not important whether someone is a gourmet. Everyone wants to eat and knows that food is crucial to live. But everyone has his own special reaction toward food. One person can become so excited about a certain dish that his eyes sparkle and his muscles harden, while someone else shovels in the same dish without paying any thought to what he's eating. A gourmet appreciates beauty. Gourmets eat slowly and thoughtfully experience taste—they don't rush through a meal and leave the table as soon as they're done. People who are not gourmets don't see cooking as an art. Gourmandism is an interested in everything that can be eaten, and this deep affection for food birthed the art of cooking. Other animals have limited tastes, some eating only plants and others subsisting solely on but, but humans are omnivores. They can eat everything. Love for delicious food is the first emotion gourmets feel. Sometimes that love can't be thwarted, not by anything.

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.

What I really devoured . . . was the truculence of my hosts' language: the syntax may have been brutally sloppy, but it was oh so warm in its juvenile authenticity. I feasted on their words, yes, the words flowing at that get-together of country brothers, the sort of words that, at times, delight one much more than the pleasures of the flesh. Words: repositories for singular realities which they transform into moments in an anthology, magicians that change the face of reality by adorning it with the right to become memorable, to be placed in a library of memories. Life exists only by virtue of the osmosis of words and facts, where the former encase the latter in ceremonial dress.

Still, if I’m being honest, I have to admit that working women everywhere accepted casual misogyny. We were so accustomed to taking what men dished out that we thought it was up to us to find ways to deflect the advances of bosses and co-workers without hurting their feelings. As

For the first few hundred years of American history, food preparation was generally approached in a no-nonsense manner. Even as late as twenty-five years ago, the general attitude was that “feeding your face” was all right, but to make too much fuss about it was somehow decadent. In the past two decades, of course, the trend has reversed itself so sharply that earlier misgivings about gastronomic excesses seem almost to have been justified. Now we have “foodies” and wine freaks who take the pleasures of the palate as seriously as if they were rites in a brand-new religion. Gourmet

If I ever have kids, this is what I'm going to do with them: I am going to give birth to them on foreign soil—preferably the soil of someplace like Oostende or Antwerp—destinations that have the allure of being obscure, freezing, and impossibly cultured. These are places in which people are casually trilingual and everyone knows how to make good coffee and gourmet dinners at home without having to shop for specific ingredients. Everyone has hip European sneakers that effortlessly look like the exact pair you've been searching for your whole life. Everything is sweetened with honey and even the generic-brand Q-tips are aesthetically packaged. People die from old age or crimes of passion or because they fall off glaciers. All the woman are either thin, thin and happy, fat and happy, or thin and miserable in a glamorous way. Somehow none of their Italian heels get caught in the fifteenth-century cobblestone. Ever.

Tragedy has a cruel way of ripping off the masks of self-sufficiency and self-satisfaction. It yells in the streets, "No! Everything is not A-okay!" It cracks apart our airtight theologies about God having everything under control. It forces us to get real and really struggle with the big questions of life. It cautions us that this life journey we are on is not easily comprehended with a few sermon points but demands a lifetime of wisdom to even begin to fathom.

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.

Prideep pointed to the flames of paraffin lamps as they came alive in the distance and cackled in awe at the experience. (…) I was to discover that making tasty soup with one carrot, ten peas and a little dishwater, was his greatest skill. One wondered what the man would be capable of creating with a blender and a non-stick frying-pan.

The first change is a realization that I am no longer alone. Even when I'm lying in the dark by myself, I now sense other beings hovering near me. It isn't just me living in this house, but unfinished love and my dejection and anger and dead Paulie, and their miraculous presence feels as real as my fingernails digging into my hand. The second change is that I'm not more obsessed with cooking, like the Roman gourmets and their cherished chefs, who wanted to put all things wonderful or special or new or majestic or strange or scary-looking on the table. The cooks back then knew only how to bake or boil, but I understand how a few drops of pomegranate juice can transform a dish. The third change is that with these first two revelations, my sense of taste has become ever more sensitive and sharp, my imagination richer. When I got my ears pierced and walked into the street in the middle of winter, I become one large ear. All sensation and pain were concentrated in my ears. It's that same feeling. Everything about me disappears and I'm only a pink tongue. This is the time to grow into a truly good chef.

Words: repositories for singular realities which they then transform into moments in an anthology, magicians that change the face of reality by adorning it with the right to become memorable, to be placed in a library of memories. Life exists only by virtue of the osmosis of words and facts, where the former encase the latter in ceremonial dress. Thus, the words of my chance acquaintances, crowning the meal with an unprecedented grace, had almost formed the substance of my feast in spite of myself, and what I had enjoyed so merrily was the verb, not the meat.

Imagine that the brain and the genitals are a couple of friends on vacation together, wandering down the street deciding where to have dinner. If they're women, it goes like this: The genitals notice any restaurant they pass, whether it's Thai food or pub grub, fast food or gourmet (while ignoring all the museums and shops),and say, "This is a restaurant. We could eat here." She has no strong opinion, she's just good at spotting restaurants. Meanwhile, the brain is assessing all the contextual factors [...] to decide whether she wants to try a place. "This place isn't delicious smelling enough," or "This place isn't clean enough," or "I'm not in the mood for pizza." The genitals might even notice a pet store and say, "There's pet food in here, I guess..." and the brain rolls her eyes and keeps walking. [...] Now, if the friends are men, it goes like this: The genitals notice only specific restaurants -- diners, say -- and don't notice any restaurants that aren't diners. Once they find a diner, the brain says, "A diner! I love diners," and the genitals agree, "This is a restaurant, we could eat here," unless there's some pretty compelling reason not to, like a bunch of drunks brawling outside.

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.

Homewrecker" Every boyfriend is the one Until otherwise proven The good are never easy The easy never good And love it never happens like you think it really should Deception and perfection are wonderful traits One will breed love The other hate You'll find me in the lonely hearts Under 'I'm after a brand new start' And I don't belong to anyone They call me Homewrecker Homewrecker They call me Homewrecker Homewrecker Girls and their curls and their gourmet vomit Boys and their toys and their six inch rockets We're all very lovely 'til we get to know each other As we stop becoming friends and we start becoming lovers And I don't belong to anyone They call me Homewrecker Homewrecker (I'm only happy when I'm on the run) They call me Homewrecker Homewrecker (I broke a million hearts just for fun) They call me Homewrecker Homewrecker (I'm only happy when I'm on the run) They call me Homewrecker Homewrecker (I broke a million hearts just for fun) I'm only happy when I'm on the run I break a million hearts just for fun I don't belong to anyone I guess you could say that my life's a mess But I'm still looking pretty in this dress I'm the image of deception When everything is life and death You may feel like there's nothing left Instead of love and trust and laughter What you get is happy never after But deep down all you want is love The pure kind we all dream of But we cannot escape the past So you and I will never last 'Cause I'm a Homewrecker Homewrecker (I'm only happy when I'm on the run) 'Cause I'm a Homewrecker Homewrecker (I broke a million hearts just for fun) 'Cause I'm a Homewrecker Homewrecker (I'm only happy when I'm on the run) 'Cause I'm a Homewrecker Homewrecker (I broke a million hearts just for fun) 'Cause I'm a Homewrecker Homewrecker

The rain beat against the windows and against the tin roof of the hotel. It came down in hissing roars, then in whispers, then in loud shishes like sandpaper rubbed against wood. She drank the second glassful, climbed off the bed and began undressing, and then we were together, the cheap naked bulb still blazing down on the bed. Thinking back, I remember the stupidest things; the way there was a taut crease just above her hips, in the small of her back. The way she smelled like a baby's breath, a sweet barely there smell that retreated and retreated, so that no matter how close you got to it you weren't sure it was there. The brown speckles in the lavender-gray eyes, floating very close to the surface when I kissed her, the eyes wide open and aware. But not caring. The eyes of a gourmet offered a stale chunk of bread, using it of necessity but not tasting it any more than necessary. I remember getting up and coming back to her, and of throwing a shoe at the light bulb, later, when the whisky was gone. I remember the smell of rain-darkness in the room and her telling me I'd cut my feet on the light-bulb glass on the floor. And how she said I was no better than a tramp myself, that I made love to the cadence of the raingusts on the roof, and it was true I was doing just that, but it seemed the natural thing then. And I felt so marvelously clean and soaped and so in tune with the whole damned universe that I had the feeling I could have clouded up and rained and lightninged myself, and blown that cheese-colored room to smithereens.

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.

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.