Pastry Passion Quotes

Yes, I had dreamed of becoming a botanist, my entire life, really. I'd thought a great deal about the various species of maple and rhododendron while braiding challah, and I'd successfully planted a wisteria vine in a large pot and trained it over the awning of the bakery. And at night, after we closed shop, I volunteered at the New York Botanical Garden. Sweeping up cuttings and fallen leaves hardly seemed like work when it provided the opportunity to gaze into the eye of a Phoenix White peony or a Lady Hillingdon rose, with petals the color of apricot preserves. Yes, horticulture, not pastries, was my passion.

I meant to run down every road and up to every house if necessary. Movement conjured appetite, specific and sharp. For carne asada fries sweating in Styrofoam. For Australian fairy bread doused in sprinkles so plastic they'd outlast the coral reefs. For jian bing and soy milk and man tou strung each morning down Beijing's hutongs, where vendors were rumored to whiten their dough with lead paint, not fatal in such quantities, but sweet, addictive, you could cultivate a dangerous passion. Every artist needs a muse, the pastry chef had said, and it occurred to me that the muse might be myself.

Will you get fat?" the king blurted out at Luce,eyeing her corset-squeezed waist. "I like the way she looks now," he said to the duke. "But I don't want her to get fat." Had she been in her own body, Luce might have told the king exactly what she thought of his unappealing physique. But Lys had perfect composure, and Luce felt herself reply, "I should hope to always please the king,with my looks and with my temperament." "Yes,of course," the duke purred, walking a tight circle around Luce. "I'm sure His Majesty could keep the princess on the diet of his choice." "What about hunting?" the king asked. "Your Majesty," the duke began to say, "that isn't befitting a queen. You have plenty of other hunting companions. I,for one-" "My father is an excellent hunter," Luce said. Her brain was whirling, working toward something-anything-that might help her escape this scene. "Should I bed down with your father, then?" the king sneered. "Knowing Your Majesty likes guns," Luce said, straining to keep her tone polite, "I have brought you a gift-my father's most prized hunting rifle. He'd asked me to bring it to you this evening,but I wasn't sure when I'd have the pleasure of making your acquaintance." She had the king's full attention. He was perched on the edge of this throne. "What's it look like? Are there jewels in its butt?" "The...the stock is hand-carved from cherrywood," she said,feeding the king the details Bill called out from where he stood beside the king's chair. "The bore was milled by-by-" "Oh,what would sound impressive? By a Russian metalworker who has since gone to work for the czar." Bill leaned over the king's pastries and sniffed hungrily. "These look good.

He could mentally picture, in great detail, some of the grand, intricately detailed pastries and cakes Lani had constructed at Gateau. Her inspired creations had drawn raves. She hadn't been a Beard nominee during her first year of eligibility for nothing. She'd worked tirelessly to perfect even the tiniest detail, not because the client- or an awards committee- would have noticed, but because it mattered to her that each effort be her best. In fact, it was her work ethic and dedication that had first caught his attention. She wasn't a grandstander, like most with her natural ability, behaving in whatever manner it took to stick out and be noticed. She let her work speak for her. And speak it did. It fairly shouted, in fact. Once he'd noticed, he couldn't help being further captivated by how different her demeanor was from most budding chefs. Bravado, with a healthy dose of self-confidence bordering on arrogance, was a trademark of the profession. Some would say it was a requirement. Leilani's quiet charm, and what he'd come to describe as her relentless calm and ruthless optimism had made an indelible mark on him. She wasn't like any baker he'd ever met, much less any top-notch chef. She cared, she labored- hard- and she lived, breathed, ate, and slept food, as any great chef did. But she was never frantic, never obsessed, never... overwrought, as most great chefs were. That teetering-off-the-cliff verve was the atmosphere he'd lived in, thrived on, almost his entire life. Leilani had that same core passion in spades, but it resided in a special place inside her. She simply allowed it to flow outward, like a quietly rippling stream, steady and true. As even the gentlest flowing stream could wear away the sturdiest stone, so had Leilani worn down any resistance he'd tried to build up against her steady charm... and she'd done it without even trying.

You are not my husband yet,” she said softly, but with force. “And I do not have to listen to you.” Luca’s fork fell to the table with a clatter. “Then you are a sillier girl than I thought,” he burst out. “And I would urge you to be more careful. Where have you been spending your time, Cassandra?” “One might ask the same question of you,” she said. Both Siena and Madalena had claimed to have seen him on the Rialto. They couldn’t both be mistaken. Her eyes narrowed. “How long have you really been in Venice, Luca? You told me you had just arrived, but you were seen in the city more than a week ago! How do you explain that?” “All I have done since arriving in Venice is attend to your safety.” Luca flung his balled-up napkin onto his untouched dessert plate. “What you don’t know can hurt you, Cass.” He pushed his chair back abruptly from the table. For a second, no one said a word. The outburst had startled even Agnese into silence. Cass was sure that the servants were taking in every word. Luca seemed suddenly to remember that there were others in the room. He passed a hand through his hair. “I apologize,” he said stiffly. “I don’t know why I got so upset.” He brushed a few crumbs from his clothing as he stood. “If you will both excuse me, I have some reading I must complete.” Cass turned to her aunt the second Luca disappeared into the portego. “What on earth do you suppose that was about?” she asked. “It appears that during his time in France, your fiancé developed a bit of a temper,” Agnese said mildly, as though Luca’s outburst were perfectly normal. She blotted her mouth with her napkin and signaled a servant to bring her a second pastry. “Let’s just hope he saves some of that passion for your wedding night.

I apologize,” he said stiffly. “I don’t know why I got so upset.” He brushed a few crumbs from his clothing as he stood. “If you will both excuse me, I have some reading I must complete.” Cass turned to her aunt the second Luca disappeared into the portego. “What on earth do you suppose that was about?” she asked. “It appears that during his time in France, your fiancé developed a bit of a temper,” Agnese said mildly, as though Luca’s outburst were perfectly normal. She blotted her mouth with her napkin and signaled a servant to bring her a second pastry. “Let’s just hope he saves some of that passion for your wedding night.” Cass folded her napkin and put it on the table. She felt nauseated. She replayed the conversation with Luca again and again. He hadn’t even denied returning to Venice early. It was true--he’d been in town for at least a week, maybe more. Why had he lied to her? She thought of how she had seen, for just one second, his face contorted with rage as he warned her to be more careful. It was a side of Luca she had never seen--almost as though for just one second, he had slipped on a mask. Or perhaps he had slipped out of a mask. Maybe, in that moment, he had let drop the image of the ever-composed, always righteous Luca. It was more than just jealousy or overprotectiveness. Luca was hiding something. Cass was certain of it.

I apologize,” he said stiffly. “I don’t know why I got so upset.” He brushed a few crumbs from his clothing as he stood. “If you will both excuse me, I have some reading I must complete.” Cass turned to her aunt the second Luca disappeared into the portego. “What on earth do you suppose that was about?” she asked. “It appears that during his time in France, your fiancé developed a bit of a temper,” Agnese said mildly, as though Luca’s outburst were perfectly normal. She blotted her mouth with her napkin and signaled a servant to bring her a second pastry. “Let’s just hope he saves some of that passion for your wedding night.

I blurt out my story, how I had hired Nicola to be the maîtress d'hôtel at our restaurant, Grappa, when I was seven months pregnant. How I suspected Jake and Nicola had begun having an affair when Chloe was just hours old; and how one night, when Chloe woke up and Jake still wasn't home at two-thirty in the morning, I bundled her up and strapped her into the portable infant carrier, walked the three blocks to the restaurant, and snuck in the side door. The door was locked, but the alarm wasn't on, the first odd thing, because Jake always locks up and sets the alarm before leaving the restaurant. Chloe had fallen back to sleep in her infant seat on the way over, so I carefully nestled the carrier into one of the leather banquettes. I crept through the dining room and into the darkened kitchen, where I could see the office at the far end was aglow with candlelight. As I moved closer I could hear music. "Nessun dorma," from Turandot, Jake's favorite. How fitting. On the marble pastry station I found an open bottle of wine and two empty glasses. It was, to add insult to what was about to be serious injury, a 1999 Tenuta dell'Ornellaia Masseto Toscano- the most expensive wine in our cellar. Three hundred and eighty dollar foreplay. I picked up the bottle and followed the trail of clothes to the office. Jake's checkered chef's pants and tunic, Nicola's slinky black dress, which I hated her for being able to wear, and a Victoria's Secret lacy, black bra. They were on the leather couch, Nicola on top, her wild, black hair spilling over Jake's chest, humping away like wild dogs. Carried away by their passion, they were oblivious to my approach. I drained the last of the wine from the bottle and hurled it over their backsides where it smashed against the wall, announcing my arrival. Before Jake could completely extricate himself, I jumped on Nicola's back and grabbed hold of her hair and pulled with all the strength of my hot-blooded Mediterranean ancestors. Nicola screamed, and clawed the air, her flailing hands accidentally swiping Jake squarely on the chin. He squirmed out from under her and tried to tackle me, but I'm not a small woman. Armed with my humiliation and anger, I was a force in motion. In desperation, Jake butted his head into the middle of my back, wrapped his hands around my waist, and pulled with all his might. He succeeded, pulling so hard that Nicola's hair, which I had resolutely refused to yield, came away in great clumps in my hands. Nicola's screams turned to pathetic whimpers as she reached to cover her burning scalp. She then curled herself into a fetal position, naked and bleeding, and began to keen.

Multiple plates full of colorful elements stared back at him. Beet-cured salmon sliced thinly, sitting atop Andean purple potatoes made into a crispy cake, crowned with a tiny salad of arugula, edible flowers, and passion-fruit-pickled shallot rings, which could all be picked up and eaten in one bite, was his nod to both the South American flavors Penelope had been teaching him and his own Jewish traditions. Next he'd created a Lapsang souchong tea-smoked pigeon breast with a tamarind sauce in a flaky, herbed pastry cup (a refined version of one of his pasties), and for dessert, a chili and cinnamon-infused chocolate bon bon filled with a horchata liquid caramel.

Bea's Bakery offered cure-alls in the form of pastries, chocolates, cookies, cakes, cupcakes, and specialty drinks. Everyone in Mystic Water depended on Beatrice O'Brien to soothe their pains, give wings to their hopes, and spark their passions. Bea's Bakery supported the town's needs like columns supported the Parthenon. Her doors were always open, figuratively, no matter the time of day. Everyone knew they could call Beatrice after hours, and she would have exactly what they needed: a twilight brownie for stargazers, a tropical white chocolate tart for those needing a vacation, or a peppermint dark chocolate cookie for settling an uneasy heart.

Gertrudis could knit five sweaters in three days, ride horseback for hours, bake pastries for all the charity bazaars, take a painting class, dance flamenco, sing rancheras, feed lunch to seventy invited guests on a Sunday, and fall in love with total impunity with three different men every Monday.

We also ate well in the kitchen, and I found that I had inherited my father's palate and appreciation of good food. Our cuisine at home always been rather basic, even in the days when we had a cook, and I became fascinated with the process of creating such wonderful flavors. "Show me how you made that parsley sauce, those meringues, that oyster stew," I'd say to Mrs Robbins, the cook. And if she had a minute to spare, she would show me. After a while, seeing my willingness as well as my obvious aptitude for cooking, she suggested to Mrs Tilley that her old legs were not up to standing for hours any more and that she needed an assistant cook. And she requested me. Mrs Tilley agreed, but only if she didn't have to pay me more money and I should still be available to do my party piece whenever she entertained. And so I went to work in the kitchen. Mrs Robbins found me a willing pupil. After lugging coal scuttles up all those stairs, it felt like heaven to be standing at a table preparing food. We had a scullery maid who did all the most menial of jobs, like chopping the onions and peeling the potatoes, but I had to do the most basic of tasks- mashing the potatoes with lots of butter and cream until there wasn't a single lump, basting the roast so that the fat was evenly crisp. I didn't mind. I loved being amongst the rich aromas. I loved the look of a well-baked pie. The satisfaction when Mrs Robbins nodded with approval at something I had prepared. And of course I loved the taste of what I had created. Now when I went home to Daddy and Louisa, I could say, "I roasted that pheasant. I made that apple tart." And it gave me a great rush of satisfaction to say the words. "You've a good feel of it, I'll say that for you," Mrs Robbins told me, and after a while she even sought my opinion. "Does this casserole need a touch more salt, do you think? Or maybe some thyme?" The part I loved the best was the baking. She showed me how to make pastry, meringues that were light as air, all sorts of delicate biscuits and rich cakes.

What would you do if you could snap your fingers and make it all different?" Melody didn't even hesitate. "Open my own place. French-inspired, most likely, with all those amazing pastries I fell in love with in Paris. Maybe light lunch fare. Hearty bread, the way it's supposed to be done- heirloom wheat baguettes baked bien cuit, that point just before burnt where the crust gets rich and caramelly.

I chose the Scheherazade, an irresistible-sounding combination of pistachio cake with cream cheese frosting and a raspberry center, topped with a generous sprinkling of crushed pistachios and one perfect raspberry. I've always loved raspberries but since arriving in Paris had a newfound passion for pistachios, which were included in so many delectable desserts and pastries, either whole or ground with sugar into delicious marzipan.