“ Now alongside Scovell, John eased preserved peaches out of galliot pots of syrup and picked husked walnuts from puncheons of salt. He clarified butter and poured it into rye-paste coffins. From the Ma… Lawrence Norfolk
“ Sandra turned to the page with the title Toklas' Hashich Fudge.The original hashish brownies. 'Peppercorns, nutmeg, cinnamon, coriander, stone dates, dried figs, shelled almonds, peanuts,... A bunch o… Allegra Goodman
“ I know you're a chocolate lover. I can always tell. I'm about to temper the chocolate. I have my own method; want to watch?Could I? Inside my head, a little voice was reminding me that I had to get ba… Ruth Reichl
“ I love Indian food - it's my favourite cuisine. I love the mixture of spices and the subtle flavours. It's really erotic the spices are so sensuous. Joe Perry
“ She spent the afternoon typing up notes, answering readers' questions, and blogging about a new online source for organic cinnamon and nutmeg, either of which she could have used for testing the islan… Barbara Delinsky
“ Saturday afternoon she deboned chicken breasts and put the raw meat aside; then she simmered the bones with green onions and squashed garlic and ginger. She mixed ground pork with diced water chestnut… Susan Gilbert-Collins
“ Whereas once medieval Europe had adhered to a common Catholic religion, a common Latin language, and common well-spiced cuisine (at least, for the elite), the balkanization of the Christian world alon… Michael Krondl
