Phrase by 'Bee Wilson'
Warning: We collect thousands of phrases from different public resources. We are not responsible for any incorrect content or inaccurately information related to the phrases we collect on our website. Famous phrases, proverbs, short phrases, phrases from kids. Phrases about friendship, love, cinema, family, humor, motivation, mindfullness, improvement, life and much more. Our only goal is to offer you these phrases as an inspiration so that you can make unique dedications, express your thoughts and emotions or share on your social networks. Enjoy our content.
Years ago, during a John Grisham phase, I tried to pinpoint exactly why I found Grisham's often predictable legal thrillers quite so comforting. The best answer I could come up with was the frequency with which Grisham tells us that his lead characters are sipping coffee. When it comes to food and drink, predictability can console.
Author: Bee Wilson - British JournalistBest , Food , Legal , Coffee
The great American food writer M. F. K. Fisher once wrote an essay called 'The Anatomy of a Recipe.' To have a good anatomy, in her view, a recipe should have a sense of logical progression. She despaired of recipes with 'anatomical faults,' where the reader is told to make a cake batter and only then to grease the loaf pans.
Author: Bee Wilson - British JournalistGood , Great , Food , Cake
I appreciate recipes that tell you what can be changed and what must remain fixed. 'The Zuni Cafe Cookbook' by the late Judy Rodgers is superb at this.
Author: Bee Wilson - British JournalistYou , Appreciate , Late , Cafe
I'd rather have a good food - lots and lots of different varieties of good foods - than search for something perfect.
Author: Bee Wilson - British JournalistGood , Search , Food , Good Food
Sometimes the buzz of reading about others eating comes from the voyeuristic thrill of seeing how the other half lives: the gold leaf and truffles or - in the case of Trimalchio's feast in Petronius' 'Satyricon' - the dormice and honey.
Author: Bee Wilson - British JournalistSometimes , Gold , Eating , Leaf
What strikes me, the more I cook, is that the best recipes are ones where the basic anatomy is so sound it will survive multiple adjustments. When a recipe has good bones, you can change the seasoning, double the garlic, swap lime for lemon, and it still turns out delicious.
Author: Bee Wilson - British JournalistMe , Best , Good , Change
A recipe is not an exact formula, but it does need a certain structure. When the bones are right, you can dress it in many ways.
Author: Bee Wilson - British JournalistYou , Need , Dress , Right
Learning to cook in the 1990s, I thought 'proper olives' meant black. The benchmark was Kalamata from Greece: purple-black with an almost mushroomy depth of flavour. Other fine examples were tiny Coquilles from Nice and plump round Tanches from Nyons.
Author: Bee Wilson - British JournalistBlack , Thought , Nice , Learning
The comeback of true green olives was part of a Spanish food revival in the early 2000s. I credit Sam and Sam Clark of Moro Restaurant in London with making them cool again.
Author: Bee Wilson - British JournalistFood , Green , Cool , Comeback
There's a new dividing line in olives: between those who prefer Nocellara to all other varieties, and the people who have never tasted them.
Author: Bee Wilson - British JournalistPeople , New , Never , Line
Phrase of the day
www.todofrases.com
Don't be afraid of perfection, you'll never reach it (Salvador Dalí)
Affiliated links: In case you want to support this project, you can do it by using these links. There will be no cost to you and they may be a little help to the creativity of this project.
