Flavorful Quotes

“It's different from both chicken and duck. It's flavorful and tender. Lots of umami.'
'The skin is crispy like Peking duck, but the flesh is so moist and creamy.'
'I've never eaten anything like this before! The stuffing in the middle is out of this world. Did you make it all from scratch? I'd love the recipe. Will you give it to me later?'
Rika was the last to pick up her fork and tuck in to the meat. The first thing she experienced was simple relief that the pink flesh was sufficiently cooked. It had a unique fragrance to it, which made her think of walking along a path with fallen leaves crunching underfoot, and its clear juice filled her mouth. The stuffing of mochi rice, mince and pine nuts, now swollen with all the turkey juice and butter it had soaked up, had a sticky texture and a concentrated richness of flavor totally different to before it had been stuffed, which made Rika feel that she wanted to carry on eating it forever.”
― Asako Yuzuki, Butter

“Leftovers are less tasty if they were left over by someone else, unless you are poor.”
― Mokokoma Mokhonoana

“Cooking with apple cider vinegar provides a tremendous opportunity to add health-boosting power to your diet while not scrimping on flavor.”
― Amy Leigh Mercree, Apple Cider Vinegar Handbook: Recipes for Natural Living

“She lifted a piece of sourdough bruschetta slathered with seafood and a light-colored sauce. She bit carefully into the creation.
Her mouth exploded with flavor. Prawns and lobster swimming in the most delectable sauce. Buttery and layered, with whisky and leeks and onions and simple herbs.
Sophia moaned.
There was more than just one bite on this plate. Thank God. Not strictly a true amuse-bouche, but Sophia didn't care.
Was it bad form to lick the plate in a cooking competition? This drab little plate had miraculously fixed her taste bud deficiency. Unbelievable. The moment had just shifted from black-and-white to color, like a scene from the Wizard of Oz. Who had created this dish? Someone with a sophisticated palate but no eye for visual presentation.
The last plate beckoned, but she already knew it was a lost cause. There was no way it could best that seafood stew. It was a lovely crepe, packed with grilled eggplant and goat cheese. And now that Sophia's taste had been awakened from hibernation, she was able to enjoy every bite.
But it still wasn't enough to out-shine the prawns.
Those prawns sang to her, and they needed her. They demanded color and brightness. The sauce was bold and rich. That plate clamored for the balance of her garden. She could imagine a prickly little salad to offer texture and bite, to complement that exquisite sauce.
Those prawns needed her.”
― Penny Watson, A Taste of Heaven

“A stem in the flower will be flavorful”
― Sir P.S. Jagadeesh Kumar

“Babyhoney Harpercelery."
The honey, a percolating bubble full of flowers and citrus, bursts wide open when the sea pf celery- the only vegetable I know that comes pre-salted- washes in. An unexpectedly pleasurable combination of flavors that made me wobbly in the knees.”
― Monique Truong, Bitter in the Mouth

“A league of dragons emerged from the steam, all in a white, cloudy vapor. They flew upward to the sky. The fragrance of the tea reminded me of the high altitudes of the mountain, the blooming peonies from the rooftop garden, and the brininess of the Singing Sea. The intoxicating taste introduced an umami flavor I'd never experienced in any drink. The punch from its intensity matched my first taste of flame song whiskey and its richness, that of the most pungent king oyster mushrooms.”
― Roselle Lim, Celestial Banquet

“Earlier this afternoon when Kate was unpacking the food delivery, she'd suffered a mild meltdown when she realized she'd ordered raspberries, not cherries, there wasn't enough asparagus, and she hadn't allowed enough time to factor in more shopping. But then Cecily's advice, from "Dinner in a Bed-Sitting Room" had popped into her mind: What can't be disguised must be utilized. Don't apologize--- improvise. Kate had turned the raspberries into a sharp, fruity purée for Bellinis, kept the chocolate mousse simple, and ended up asking Martin to find more greens--- if not asparagus, then frozen peas or broad beans. The pasta had turned out even better, the peas adding sweet little bursts of freshness to cut through the rich, creamy, smoky sauce.”
― Vicky Zimmerman, Miss Cecily's Recipes for Exceptional Ladies

“I pulled together vanilla, cardamom, nutmeg, cloves, and brown butter that smelled of caramel and hazelnuts. It was a warm, dark mixture of flavors--- rich and spicy, comforting and bold. Remarkable. I knew even then, in that very night in that kitchen, that it would be my triumph. My chai spice cake.”
― Meg Donohue, The Memory Gardener