Crystal King > Quotes

“While Apicius is full of ancient delicacies such as roasted peacock, boiled sow vulva, testicles, and other foods we would not commonly eat today, there are many others that are still popular, including tapenade, absinthe, flatbreads, and meatballs. There is even a recipe for Roman milk and egg bread that is identical to what we call French toast. And, contrary to popular belief, foie gras was not originally a French delicacy. The dish dates back twenty-five hundred years, and Pliny credits Apicius with developing a version using pigs instead of geese by feeding hogs dried figs and giving them an overdose of mulsum (honey wine) before slaughtering them.”
― Crystal King, Feast of Sorrow

“He let his fingers tease her until she uttered soft cries. Stella spread her legs further and wider as his hand explored, touched, and pleasured every part of her womanhood.
She untied her outer bodice and lifted her breasts so they spilled from her corset. Her hands rubbed and played with her nipples. She knew what excited Bartolomeo. He continued to pleasure her while she touched herself, and he stroked his erection until he was near to bursting. Finally, he pulled her forward and slid into her, and her exclamation was louder than either of them expected. She clamped a hand over her mouth, wide-eyed.
He did not release her. Instead, he slowed his motion, and once he felt sure no one could have heard them, he began to rock against her, deeper and harder. The bed began to creak, but he was lost in the depths of his desire.
When she reached her climax, her cries more urgent and sustained, he lost control and spilled into her, his hips bucking a few more times. His legs threatened to give way with pleasure and exhaustion.”
― Crystal King, The Chef's Secret

“Today I saw the most beautiful girl in the world...

She is the most beautiful girl in the world, Bartolomeo Scappi thought. Never have I seen a woman so perfect, so angelic, so impossible for me to attain.
"Bella," he breathed when air filled his lungs once again.
Even Ippolito d'Este's presence at the dining table could not mar his giddiness. The girl was so beautiful she glowed like a painting of the Madonna, making everyone around her seem colorless in comparison. She was clearly a principessa of a grand house, sitting between Ippolito's father, the Duke of Ferrara, on one side, and a woman most likely to be her mother on the right.
Bartolomeo sought to memorize every feature of this goddess with golden hair that shone with glints of red in the last rays of the day's sunlight. Her eyes were dark chestnut, rich and deep, while her lips were pink, like the inside of a seashell. Her hair was braided, but much of it flowed loose over shoulders, teasing her pale skin. She wore a dress of red, with sleeves billowing white. Rubies and pearls spilled across her delicate collarbone toward her beautiful breasts. Scappi painted her picture in his mind and stored it deep within the frame of his heart.
That evening, while staring at the sky, his thoughts lost in the memory of the signorina, a shooting star passed across his vision. "Stella," he said under his breath. I will call her Stella. My shining star.”
― Crystal King, The Chef's Secret

“In Scappi's cookbook we see the first Italian recipes ever published that rely heavily on dairy, particularly butter and cheeses. There are also numerous recipes for pasta. Turkey makes its first appearance in an Italian cookbook. And many of us today are familiar with a recipe first found in L'Opera: zabaglione. The flavors that are prevalent in the cookbook are a little cloying to modern audiences, relying heavily on rosewater, sugar, pepper, ginger, nutmeg, and cinnamon. These flavors make sense in the variety of flaky pastries that are described in the book, but can be a little more off-putting when incorporated into a savory pasta dish.”
― Crystal King, The Chef's Secret

“She moved closer to me. I put my arm around her, marveling at the smoothness of her skin.
"Thrasius..."
"Passia?"
She paused, and I realized that she was gathering her courage to speak. "That night, in your cubiculum, I..."
I took her hands and held them together between my own. "It's all right, Passia. You don't have to say anything."
"You surprised me," she blurted out.
"I surprised myself. It took everything I had not to keep you there with me."
She leaned forward until our faces were close. "I know."
There was nothing to do but kiss her, with all the passion I had harbored from the moment when she first appeared in the kitchen on the day of my arrival. Her lips were soft, and sweet like fresh Iberian honey. I ran my hands along her back and up into the tangle of her hair. My thumbs stroked the flesh of her neck and cheeks, and when they pulled away, her lips.
We fell into the sand, twining together our summer-tanned limbs. Our hands roamed up and down the length of each other, slowly removing each article of clothing. I delighted in feeling the way the measure of my passion made my skin tingle with desire from head to toe.
"Apicius always says you are the answer to his prayers. I think he is wrong. I think you are the answer to mine," she whispered in my ear before I entered her and we both cried aloud. The sound was washed away by the crash of waves beyond us.”
― Crystal King, Feast of Sorrow

“If you had any ingredients at your disposal, what would you make?"
"You said it was a small dinner?"
"Yes," he affirmed.
"In that case, I would begin with a gustatio of salad with peppers and cucumbers, melon with mint, whole-meal bread, soft cheese, and honey cake." I tried to draw on my memory of one of the last meals I'd made for Maximus.
Apicius licked his lips. "Yes, yes, go on."
"Then pomegranate ice to cleanse the palate, followed by a cena prima of saffron chickpeas, Parthian chicken, peppered morels in wine, mussels, and oysters. If I had more time, I would also serve a stuffed suckling pig. And to close, a pear patina, along with deep-fried honey fritters, snails, olives, and, if you have it on hand, some wine from Chios or Puglia."
"Perfect. Simple and the flavors would blend nicely at the beginning of the meal.”
― Crystal King, Feast of Sorrow

“I decided to serve him even more luxurious versions of the foods he had loved when we were young. The centerpiece of the meal would be braised beef shank, flavored with fennel pollen, cinnamon, ginger, and a hint of rose vinegar. I stewed it with plums and cherries and doused it with a little malmsey for good measure. Then I made a casserole of eggplant and cheese, ray fish in pastry wraps, capon meatballs, and a blackberry tourte.”
― Crystal King, The Chef's Secret

“Your daughter is delightful!" Sejanus was saying to Aelia. I gripped the edge of the bench and bit my tongue as he spoke. "She is a living testament to the good looks that seem to follow the gens Aelia."
Aelia smiled. "Cousin, you flatter me."
Sejanus had set the tone for the evening with the clear slight against the Gavia clan. "It's only a shame I share the name through adoption- not blood- or who knows how much more attractive I might have been!" Nearby guests laughed at the joke but to me it seemed the true intent was to point out that Apicius had, at least at one time, found him attractive. Sejanus looked directly at Apicius directly as he spoke, a smile on his face.
Apicius gave away nothing. He waved a boy over with a tray. "Have you tried the fried hare livers, Sejanus?"
Apicata jumped up and down and smiled at her father. "May I? May I?"
Her father smiled. Apicata could always melt his heart. "Only one and don't share with Perseus!"
The serving boy lowered the tray so she could reach for the liver but not so low that the jumping puppy could steal treats for himself. She snatched a morsel and popped it into her mouth. I knew what she tasted, a sublime mixture of textures, the crispy breaded exterior and the smooth, sumptuous richness of the liver itself. The combination is unexpected. When I first introduced the recipe, it immediately became a family favorite.
Apicata turned to Sejanus. She did not appear to recognize him from the market. "Oh, you must try! These are my favorite!"
"If you say so, I must try!" Sejanus reached for the tray. He took a bite of the liver and surprise registered in his eyes.
Sejanus reached for another liver. "Where on earth did you find your cook?"
"Baiae." Aelia reached for her own sample. "Thrasius's cooking is always exceptional. Wait until you try the hyacinth bulbs!"
"Hyacinth bulbs are one of my favorites." Sejanus ran his fingers affectionately through Apicata's hair as he talked.
I stared, wondering what his intentions were. My right eye began to twitch.
Apicius nodded at Passia to come forward and collect Apicata and her puppy. The girl went begrudgingly and only after Sejanus had planted a kiss on her forehead and promised he would visit again soon.”
― Crystal King, Feast of Sorrow

“I made tourtes of veal, of capons, and of artichokes and cardoon hearts. I slaved over pork belly tortellini and eggs stuffed with their own yolks and raisins, pepper, cinnamon, orange juice, and butter. I made sure the pastry chef was working hard on the pastry twists made with rosewater and currants. Soups of cauliflower, mushrooms, and leeks simmered for the better part of the day.”
― Crystal King, The Chef's Secret

“He worked at a feverish pace. He experimented with all manner of pies: tortoises, eel, chicken, frog, mushroom, artichoke, apricot, cherry, and his favorite of all, a luscious strawberry pie. He made omelets, stuffed eggs, and poached eggs with rosemary over toast. There were soups galore: fennel, tortellini, Hungarian milk, millet, kohlrabi, pea, and his famous Venetian turnip soup, which this time he made with apples instead. He molded jelly into the shapes of the cardinali crests, colored with wine, carrot, and saffron. He delighted most in the moments when he worked with his favorite knife, carving and slicing roasted cockerel, peacock, capons, turtledoves, ortolans, blackbirds, partridges, pheasants, and wood grouse. Every slice of the knife gave him greater confidence and belief in his power to make the world his.”
― Crystal King, The Chef's Secret

“Slave, my hands are sticky. Come, wash them. Bring the perfumed water." Passia waved at me with a finger slick with honey. She was radiant, lying on the couch next to Helene. Both were dressed in new stolae that Aelia had gifted them for the holiday.
I grinned and rushed forward with the basin and a towel. "Permission to speak," I asked her as I took her sticky hand in mine.
She smirked. "Permission granted."
I slowly ran the damp towel across each slender finger. I kept my voice low so only she could hear. "Later, my dear Domina, I would be delighted to wash you in private."
She raised an eyebrow at me. "I think you will have to prove yourself first, boy."
I bowed in front of her, my head on the tiles. "I will do anything you require, Domina."
"Good. Now fetch me some more honey fritters. And you will clean my hands again, when I call for you."
I winked at her. "Yes, Domina. Anything for you."
That night our lovemaking tasted sweeter than all the honey in Iberia.”
― Crystal King, Feast of Sorrow

“Stella. I cannot wait to see her and hold her in my arms once more. I long for my stellina. I worry that the distance between us will someday create cracks in our love that cannot be mended. Our time together sometimes seems thin, like a spice or other flavor is missing. I need to think of something I can do more to seal our love together, to rekindle our fire so we will always long for each other.”
― Crystal King, The Chef's Secret

“I have been waiting far too long for this moment."
So had I. Desire rose within me and I stood, holding her, knocking the chair out of the way. I carried her to the bed and fell with her against it, our limbs wrapping around each other. Our caresses were fevered, a fire rising between us. It was everything I could do to keep from tearing her dress off her body. Together we unlaced her bodice, a deep kiss accompanying each ribbon undone. Once unclothed, our bodies moved together as one, our skin slipping on skin in the mid-May heat.
"At night, when I go to sleep, I think of you," she breathed in my ear as I teased her nipple with my tongue.
I lifted my head. "What do you think about, dolcezza mia?"
"This. What it would feel like to be with you, to have you touching me."
I ran my hand along her thigh and let my fingers explore her sex, rubbing the little spot before her opening. She moaned. "Does it feel like you imagined?" I asked.
"Better than I- oh!"
My fingers slid inside her folds, teasing with gentle movement. She pushed her body against me. I moved my mouth to cover hers.
She tasted like cucumbers and salt. I wanted to devour her. I explored every part of her mouth, my teeth grazing her skin, the flavor of her exploding against my tongue.
When I pushed myself inside her, I thought I would lose myself. She was hot and smooth, my knife to her butter. I wanted to feel this moment, to know this pleasure of the body forever. I moved inside her, the rhythm a stirring of our souls. When her soft exclamations of pleasure grew louder and louder and finally climaxed in one long sensuous moan, I could no longer contain my own enjoyment and I lost myself. For a moment, I thought the sky had opened up and all the stars fell down around me.”
― Crystal King, The Chef's Secret

“I began the day I was to dine at casa di Palone in the Vaticano kitchen, helping Antonio prepare the pope's meals. For noonday, we made barley soup, apples, and a little cheese and bread. For the evening meal, we prepared the same soup with bits of roasted capons, and I made a zabaglione egg dish with a little malmsey wine. I suspected the pope would not touch the custardy dessert, but I felt compelled to take a chance. The worst that might happen was that he would order me to go back to his regular menu. And at best, perhaps he would recognize the joy of food God gifted to us.
Once we had finished the general preparations, Antonio helped me bake a crostata to take to the Palone house that evening. He set to work making the pastry as I cleaned the visciola cherries- fresh from the market- and coated them with sugar, cinnamon, and Neapolitan mostaccioli crumbs. I nestled the biscotti among several layers of dough that Antonio had pressed into thin sheets to line the pan. Atop the cherries, I laid another sheet of pastry cut into a rose petal pattern. Antonio brushed it with egg whites and rosewater, sugared it, and set the pie into the oven to bake.
Francesco joined us just as I placed the finished crostata on the counter to cool. The cherries bubbled red through the cracks of the rose petals and the scalco gave a low whistle. "Madonna!"
Antonio and I stared at him, shocked at the use of the word as a curse. Francesco laughed. "That pie is so beautiful I think even our Lord might swear." He clapped me on the shoulder. "It is good to see you cooking something besides barley soup, Gio. It's been too long since this kitchen has seen such a beautiful dessert."
The fragrance was magnificent. I hoped the famiglia Palone would find the pie tasted as good as it looked.”
― Crystal King, The Chef's Secret

“I loved Vinalia. Every year Passia and I looked forward to the first feast of the three-day festival. Aelia would line up the servants on both sides of the long hallway leading from the front door through the atrium. Together Apicius, Apicata, and Aelia would walk the lines and place a grape on the tongue of each slave and say a blessing to the lady Venus. Then Apicius would have ten jars of his best Falernian wine brought up from the cellar and he would give them to his most loyal servants. I would make sweet curds and honey tarts for the whole household, slaves included, and we would read poetry and listen to music.”
― Crystal King, Feast of Sorrow

“There are other men who would be better suited to marrying Apicata. But I admire your gall. Give me one more reason why I should consider your petition, though it will likely not sway me."
Casca paused, his eyes glancing somewhere in the vicinity of Apicius's knees. I thought he was going to falter but then he lifted his gaze, and when he spoke I knew that if Cupid was not with him, Venus certainly was.
"Apicius, I should marry your daughter because we are meant to be. We are like rose wine and oysters, like truffles and pepper, like lentils and chestnuts or crane with turnip. We belong together like mullet and dill, milk and snails, suckling pig and silphium. You know the truth of their pairings and it is that truth I hold up to you now. Apicata and I are like spoon and plate. One is worth little without the other.”
― Crystal King, Feast of Sorrow

“The table before the emperor was spread with an entire city of sugar, a city so resplendent it was as though a door had opened into heaven itself. Groves of trees dotted the the table's landscape with beautiful painted castles nestled among hills of pale green. Stars hung from the trees and graced the castle flags. From the ceiling, many dozens of gold and silver stars hung by ribbons over the table, creating a fantastical sky. Amid this wondrous landscape there were sculptures of ancient Roman gods in various scenes: Jupiter on a mountain, lightning bolt in hand; Venus born from a sea of blue; Bacchus in drunken debauchery in a grove of delicate green vines. Ever one to be in control, Michelangelo had insisted he not only develop the many dozen molds but that he also be the one to pour the sugar and finalize the details with sugar paste.”
― Crystal King, The Chef's Secret

“The priest pointed to the sky, and all eyes turned to the bright comet streaking across their vision. It burned with a stunning white blue nucleus and a shimmering tail of silver and red. It was still small, but larger than the day I first saw it, the day of Bartolomeo's funeral. The crowd murmured exclamations of fear.
I did not feel afraid when I gazed at the comet. I felt only the warmth of Bartolomeo's light. I could no think of the orb as anything other than his presence shining into our world from the one above. I thought of the type of salad he might have served- it might have been bitter chicory, true, but sweetened with fennel and pea shoots, drizzled with a bit of oil and vinegar, mixed with some sugar and spices, and topped with a little pepper or cheese.”
― Crystal King, The Chef's Secret

“When I saw the flash of her stola in the entryway, my heart would beat like a temple drum.
Passia! Her name was a song in my mind. Whenever she came into the kitchen I thought I might faint with desire. Everything about her was perfect. Her long auburn hair was perfect against her tanned skin. Her eyes were a perfect ebony brown, her wrists perfect and delicate, her voice a melody that I wished I could hear every waking moment of my life.”
― Crystal King, Feast of Sorrow

“I was so caught up in the discussion that I almost didn't notice Apicata sneaking shy glances at young Casca. Celera had, however, and was watching with amusement. She winked at me when she saw I had also noticed their interest. As Casca mouthed a sweet nothing to Apicata, Celera seized the moment.
"Apicata, I understand you have begun reading the Histories of Herodotus. Tell me, how do you like them?"
She almost choked on her honey water, not expecting to be addressed. Casca averted his eyes when he saw me looking in his direction and both of them turned as red as the cushions upon which we were seated.
Apicata recovered quickly. "I've almost finished them. Father was entertaining Annaeus Seneca and when he heard I had not yet read it, he sent me a copy."
"Have you reached the part about how the Ethiopians bury their dead in crystal coffins?" Casca asked, turning his body to rest his chin on both hands and stare at her directly.
"Oh, yes, I'm long past that! I'm reading about how Xerxes had the waters of Hellespont whipped for not obeying him." Her eyes sparkled.
"Wait till you reach the Battle of Thermopylae. What a heroic story!"
The exchange continued for a few minutes with additional commentary from the others, who were oblivious to the undercurrent between the youths.”
― Crystal King, Feast of Sorrow

“I spent an inordinate amount of time at the markets, Apicius on my heels, purchasing the most costly spices; reams of opulent silk for pillow coverings; ornate, one-of-a-kind oil lamps; and hundred-year-old wines so thick that only the best honey, lead, and spices would bring them back to life. I buried fish in salt, and sealed plums in spirits and left them to age in the dark. I made Roman absinthe and apple wine. I bought the best suckling pigs and began to fatten them on the most expensive figs. I fed our goats a specially sourced mixture of apples, hay, and clover to give their milk new flavor.”
― Crystal King, Feast of Sorrow

“Neptune's bounty was followed by that of Diana. I had staged a "hunt" to take place while the diners ate. Several of the bigger slaves were dressed like bears, and hunters with bows chased them playfully around the couches while nymphs tried to hinder their progress. They ran carefully around the slaves serving trays of pork cracklings, mushrooms marinated in wine, stuffed dormice, and figs soaked in milk and honey.”
― Crystal King, Feast of Sorrow

“I noted the stamp on the vessel, from Lusitania, one of the finest garum factories in the Empire. Good garum, a sauce made from the entrails of little anchovies, was one of the most important flavors in a dish. I was glad to see I would have access to the best.”
― Crystal King, Feast of Sorrow

“What's next?" he asked.
"We need to grind some pepper." I pushed the mortar toward him, then poured a generous handful of peppercorns into the stone basin.
"And silphium?"
I gave him a genuine smile then. Silphium was a precious herb I used in many of my dishes, but in recent years it had become quite scarce and costly. It had a taste that was reminiscent of leeks, garlic, and fennel, but smoother and more aromatic. It was one of Apicius's flavors.
"Definitely silphium.”
― Crystal King, Feast of Sorrow

“In other households where I'd served, the matron of the house rarely paid me any mind unless something with a meal had gone wrong. Instead, here she was, telling me she was protecting me from the whims of my new master.
She walked around the kitchen, peering into bowls and tasting from the dishes with the tips of her fingers. The rushing slaves slowed when she came near and hardworking scowls turned into smiles of pride when she commented on their work. When a blond wisp of a girl from Germania dropped a basket of apples and they tumbled across the floor, Aelia bent to help her pick them up. She waved off the slaves who came to her side, talking gaily as she and the girl placed the apples back in the basket. "Give the bruised ones out to the other slaves," she said, winking at the girl, who bowed her thanks repeatedly.”
― Crystal King, Feast of Sorrow

“Surely she knows the effect she has on me, he thought. He was close enough to smell her orange blossom perfume. Oh! What a glorious scent. He brought himself back into focus, leaned in, and with the large serving tongs carefully lifted the lobster from the tray.
Dear Lord, guide my hand. Do not let me make a fool of myself this day. Do not let me flip the spoon into her lap, please, please, guide my hand.
Not a crumb of lobster's stuffing escaped as he laid it gently upon the exquisite maiolica plate decorated with scenes of pastoral life. Relief.
"Thank you," she said again. Her soft voice was a chorus of angels. She touched his arm in thanks and a thrill ran through him. He wanted nothing more than to lean down and brush her white neck with his lips, but instead he departed before she could see the heat of embarrassment rising to his cheeks.”
― Crystal King, The Chef's Secret

“The second course would feature six butter statues, one of which was an elephant, and another Hercules fighting the legendary monster Cerebus. A monstrous pastry stag was the centerpiece of that course, with red wine gelatin bleeding from where an arrow had pierced its side.
The final course included six monstrous statues made of pastry: Helen of Troy; a nude Venus; a camel with a king upon its back; a unicorn with its horn in the mouth of a serpent; Hercules holding open the mouth of a lion; and Poseidon and his mighty trident. There were 361 bowls and plates of candied fruits: coconuts, apricots, grapes, pears, and melons, as well as plates of almonds, pistachios, pine nuts, and a variety of cheeses.”
― Crystal King, The Chef's Secret

“Six horses waited, adorned in the red and black of the Company of Cooks and harnessed to an open, canopied wagon festooned with ribbons. Upon it lay Bartolomeo's casket, draped with a cloth embroidered with the company's coat of arms. A bear was on the left side of the crest and a stag on the right. Below the central chevron and its two red stars were the tools of the company's trade, a crossed knife and a butcher's knife. The banner beneath bore a Latin phrase coined by Horace- ab ovo usque ad mala- embroidered in gold. From eggs to apples, beginning to end. Roman meals had always begun with eggs and ended with fruit.”
― Crystal King, The Chef's Secret

“Ambrosial!" Apicius said to me yet again one afternoon as we chopped beets for the evening meal.
The knife revealed dark rings with every slice. There was something precious to me about black food- sinister yet seductive. Oh, how the beet juice would look in glass goblets, the torchlight glinting off the black surface! Apicius loved beet juice, and the rumors about its powers as an aphrodisiac were always a wonderful source of conversation with his guests.”
― Crystal King, Feast of Sorrow

“I might be young, but cooking has always come easily to me," I said, hoping my voice didn't waver. I raised my eyes again, but not my head. "I have always had an intense palate. When flavors blend well, it is like harmony in the mouth. I think about how the components can come together to make each dish sing.”
― Crystal King, Feast of Sorrow