"Cuisine" Quotes from Famous Books
 ... with the coterie's spiritual make-up that they should know a restaurant in the vieux carre, which "that pewblic" knew not, and whose best merits were not music and fresco, but serenity, hospitality, and cuisine—-a haven not ...
— The Flower of the Chapdelaines • George W. Cable
... is in Art, but not in stature. Those who "know not JOSEF," if any such there be, will learn much about him, and desire to know more. "Baroness," says the Baron, "you are right: let Hostesses and all dinner-givers read 'Some Humours of the Cuisine' in The Woman's World." The parodies of the style of Mr. PATER, and of a translation of a Tolstoian Romance in The Cornhill Magazine, are capital. In the same number, "Farmhouse Notes" are to The Baron like the Rule of Three in the ancient ...
— Punch, or the London Charivari, Vol. 99, October 4, 1890 • Various
... frumenty^, grapes, hasty pudding, ice cream, lettuce, mango, mangosteen, mince pie, oatmeal, oyster, pineapple, porridge, porterhouse steak, salmis^, sauerkraut, sea slug, sturgeon ("Albany beef"), succotash [U.S.], supawn [U.S.], trepang^, vanilla, waffle, walnut. table, cuisine, bill of fare, menu, table d'hote [Fr.], ordinary, entree. meal, repast, feed, spread; mess; dish, plate, course; regale; regalement^, refreshment, entertainment; refection, collation, picnic, feast, banquet, junket; breakfast; lunch, luncheon; dejeuner [Fr.], bever^, ...
— Roget's Thesaurus of English Words and Phrases: Body • Roget
... the above fish, that of the "silver" kind is preferable to its congener, and, therefore, ought to be procured for all cuisine purposes. Take from three to four pounds of these eels, and let the same be thoroughly cleansed, inside and out, rescinding the heads and tails from the bodies. Cut them into pieces three inches in length each, and lay them down ...
— Burroughs' Encyclopaedia of Astounding Facts and Useful Information, 1889 • Barkham Burroughs
... seems curious that a certain class of Americans should be so anxious to live in England. What is it tempts them? It cannot be the climate, for that is vile; nor the city of London, for it is one of the ugliest in existence; nor their “cuisine”—for although we are not good cooks ourselves, we know what good food is and could give Britons points. Neither can it be art, nor the opera,—one finds both better at home or on the Continent than in England. So it must be society, ...
— The Ways of Men • Eliot Gregory
... the kitchen we should find there practically every kind of utensil likely to be of use even for the modern cuisine. There is no need here to catalogue the kettles and pots and pans, the strainers and shapes and moulds, employed by Roman cooks. Perhaps it will suffice to present a number of them to the eye. In general, however, ...
— Life in the Roman World of Nero and St. Paul • T. G. Tucker
... in sympathy with the great European upheaval, in sympathy with the great natural law of change, Labour ousts both, single-eyed Labour, and down goes England, crumbling into the dust!—Let us lunch, my friends. The cuisine is still ...
— The Great Prince Shan • E. Phillips Oppenheim
... to which Psmith and Mr Bickersdyke belonged was celebrated for the steadfastness of its political views, the excellence of its cuisine, and the curiously Gorgonzolaesque marble of its main staircase. It takes all sorts to make a world. It took about four thousand of all sorts to make the Senior Conservative Club. To be absolutely accurate, there were three thousand seven hundred ...
— Psmith in the City • P. G. Wodehouse
... at all. To be taken for persons who were accustomed to the excellences of French cuisine was not Hermia's idea of being a vagabond. She had been studying the face of their hostess and came to a sudden resolution. Here was the person who could, if she would, complete her emancipation. Turning to Markham ...
— Madcap • George Gibbs
... that many of the tourist hotels out there are not so typical of the West as they might be—and as in my humble judgment they should be—but are as Eastern as it is possible to make them—Eastern in cuisine, in charges and in their operating schedules. Here, again, ...
— Roughing it De Luxe • Irvin S. Cobb
... j'ai regagne un peu d'appetit hier soir. J'ai mange un diner qui m'a fait tant de bien que ce ne serait pas cher a une centaine de francs. Cet hotel est tres propre et la cuisine y est faite convenablement sans melange de sauces. Toute la journee de lundi a Amiens, j'ai vecu d'un petit morceau de pain d'epices. Le soir a 10 h. 1/2 j'ai mange une tranche de jambon. Je suis parti a minuit pour Paris ou je suis arrive a ...
— Philip Gilbert Hamerton • Philip Gilbert Hamerton et al
... like Fabyan's and the Crawford House, is a post-office. It is a hostelry, also, that is not surpassed in its management, cuisine or in magnificence ...
— The Bay State Monthly, Volume 3, No. 2 • Various
... crying. She lowered her handkerchief and stared fixedly at an old print on the wall opposite. The hotel—though strictly modern in cuisine and management—was an old one, and prided itself on the quaintness of its old-time furnishings. Just what the print represented Mrs. John could not have told, though her eyes did not swerve from its face for five long minutes. What ...
— Across the Years • Eleanor H. Porter
... not complain that the representative celebrated restaurants fail to achieve an absolutely first-class cuisine. No large restaurant, either in the United States or out of it, can hope to achieve an absolutely first-class cuisine. The peerless restaurant is and must be a little one. Nor would I specially complain of the noise and thronging of the great restaurants, the deafening stridency ...
— Your United States - Impressions of a first visit • Arnold Bennett
... wit even into their cuisine. Every dish set before you at the table is a picture, and tickles your eye before it does your palate. When I ordered fried eggs, they were brought on a snow-white napkin, which was artistically folded upon a piece of ornamented ...
— Winter Sunshine • John Burroughs
... dishes, which I am quite sure I should not have had in the Grand Hotel de Noailles, where a dinner is six francs, whereas at my inn I paid just half. I must also observe that the dinners were abundant and excellent, but among the dishes were some that were peculiar to the Provencal cuisine, for instance:— ...
— In Troubadour-Land - A Ramble in Provence and Languedoc • S. Baring-Gould
... syrups are as much preferable to the mineral regimen of bug-poison and ratsbane, so long in favor on the other side of the Channel, as their art of preparing food for the table to the rude cookery of those hard-feeding and much-dosing islanders. We want a reorganized cuisine of invalidism perhaps as much as the culinary, reform, for which our lyceum lecturers, and others who live much at hotels and taverns, are so urgent. Will you think I am disrespectful if I ask whether, even in Massachusetts, a dose of calomel is not sometimes given ...
— Medical Essays • Oliver Wendell Holmes, Sr.
... him. The unknown was a Frenchman who abused the food, the service, and the country. He was so irritable when he noticed Duret enjoying the very plats he had passed that he turned on him and demanded if insult was meant. The horrible cuisine, he explained, made him sick, and he could not understand the appetite of Duret. Good-naturedly Duret explained he had just arrived from Portugal and that the breakfast was a veritable feast. "And I have just arrived from Paris," he ...
— Promenades of an Impressionist • James Huneker
... well his first night on Mars. There was no tangible reason why he shouldn't. His bed was soft. He had dined sumptuously, for this hotel's cuisine offered not only Martian delicacies, but drew on Earth ...
— The Martian Cabal • Roman Frederick Starzl
... four, for sous-officiers are entitled to eat by themselves if they can find any one kind enough to look after the cooking. If they can't, then they have to rely entirely on the substantial but hardly delicious cuisine of their regimental cuistot. However, at this village, Madame Brun, the widow of the local carpenter, had offered to take the popotte, as the French term an officer's mess. We ate in a room half parlor, half bedchamber, ...
— A Volunteer Poilu • Henry Sheahan
... There are bitumen walks and gas-lamps, lodging-houses, shops and a teatro diurno. The bathing-establishment is bigger than before, and the restaurant as well; but it is a compensation perhaps that the cuisine is no better. Such as it is, however, you won't scorn occasionally to partake of it on the breezy platform under which bathers dart and splash, and which looks out to where the fishing-boats, with sails ...
— Italian Hours • Henry James
... must dine; and dining in that hotel was no venture. It was one of his favorite caravansaries, and so silent and swift would be the service and so delicately choice the food, that he regretted the hunger that must be appeased by the "dead perfection" of the place's cuisine. Even the music there seemed to be always ...
— Strictly Business • O. Henry
... got Leander down at Montacute,'said Mr. Cassilis. 'Had not such a thing as a cook in the whole county. They say Lord Eskdale arranged the cuisine for them; so you ...
— Tancred - Or, The New Crusade • Benjamin Disraeli
... there is not much to be said about it, one way or the other. It is on a level with most modern inscriptions and epitaphs in the Latin language; neither so elegant as the Latinity of Dr. Johnson, or Walter Savage Landor, nor yet so hackneyed as our "Latin de cuisine." ...
— Notes and Queries, Number 65, January 25, 1851 • Various
... beds, good food, good wine, and very moderate charges. The oddest part of these experiences is that the dirtier the inn the better the fare. Wherever we found a little smartness and tidiness, there we were sure to find also a decided falling-off in the cuisine. ...
— The Roof of France • Matilda Betham-Edwards
... was not a thing to be disregarded or lightly disposed of. It assumed a definite place in the week's program as early as two o'clock on Sunday afternoon, and even when Tuesday was lived down and had linked itself to the past, the memory of its cuisine lingered and lay upon us until we even fancied that the very walls of our two plush upholstered rooms were tinged and tainted and permeated with the haunting sorrow ...
— The Van Dwellers - A Strenuous Quest for a Home • Albert Bigelow Paine
... loin la Pointe assassine, L'Esprit cruel et le Rire impur, Qui font pleurer les yeux de l'Azur, Et tout cet ail de basse cuisine! ...
— Suspended Judgments - Essays on Books and Sensations • John Cowper Powys
... Parrish's soigne dinner-parties. From Brun, the unsurpassed chef, whom Lord Bannister had picked up when serving with the Guards in Egypt, he had gathered sufficient knowledge of the higher branches of the cuisine to enable Hartley Parrish to leave the arrangement of the menu in his ...
— The Yellow Streak • Williams, Valentine
... they prefer carrion which has perished of sickness to the meat of the shambles; and because they have been seen to make a ragout of boror (SNAILS), and to roast a hotchiwitchu or hedgehog, it has been supposed that reptiles of every description form a part of their cuisine. It is high time to undeceive the Gentiles on these points. Know, then, O Gentile, whether thou be from the land of the Gorgios (20) or the Busne (21), that the very Gypsies who consider a ragout of snails a delicious dish will not touch an eel, because it bears resemblance to a SNAKE; and that those ...
— The Zincali - An Account of the Gypsies of Spain • George Borrow
... Garcilasso adds, what is almost incredible, that the Indians tamely permitted themselves to be eaten by their totems, when these were carnivorous animals. They did this with the less reluctance as they were cannibals, and accustomed to breed children for the purposes of the cuisine from captive women taken in war.(2) Among the huacas or idols, totems, fetishes and other adorable objects of the Indians, worshipped before and retained after the introduction of the Inca sun-totem and solar cult, Garcilasso names ...
— Myth, Ritual, and Religion, Vol. 1 • Andrew Lang
... is queen of the kitchen, and Spanish cuisine will prevail. When you weary of it, serve notice, and your Japanese cook will be permitted to ...
— The Pride of Palomar • Peter B. Kyne
... Mrs. Kellogg has had constant oversight of the cuisine of both the Sanitarium and the Sanitarium Hospital, preparing bills of fare for the general and diet tables, and supplying constantly new methods and original recipes to meet the changing and growing demands of an institution numbering always from ...
— Science in the Kitchen. • Mrs. E. E. Kellogg
... "He is waiting to marry some lady who can describe, in her trances, the cuisine of Nebuchadnezzar's palace, or the home-life of the ...
— The Best Short Stories of 1920 - and the Yearbook of the American Short Story • Various
... academies and numerous rules to determine the sizes and shapes of every implement and utensil, as well as the exact manner of manipulating them. The nomenclature was not less elaborate. In short, to become a master of polite accomplishments and the cuisine in the military era of Japan ...
— A History of the Japanese People - From the Earliest Times to the End of the Meiji Era • Frank Brinkley and Dairoku Kikuchi
... transacted at the Halles has very largely increased, in spite of the multiplication of district markets. Paris seems to have an insatiable appetite, though, on the other hand, its cuisine is fast becoming all simplicity. To my thinking, few more remarkable changes have come over the Parisians of recent years than this change of diet. One by one great restaurants, formerly renowned for particular dishes and special wines, have been ...
— The Fat and the Thin • Emile Zola
... abundant room for guests, with dressing-rooms and baths to every chamber; water from the city throughout the premises; gas manufactured on the ground; and that greatest of all comforts, a semi-detached kitchen, so that the smell as well as the secrets of the cuisine might be confined to its own locality. The stables and gardens were located far from the mansion, on the opposite side of one of the newly-opened avenues, so that in the immediate vicinity of the house, on either side and before both fronts, stretched ...
— A Unique Story of a Marvellous Career. Life of Hon. Phineas T. • Joel Benton
... isolation of Japan from the rest of the world, so conducive to introspection, has been highly favourable to the development of Teaism. Our home and habits, costume and cuisine, porcelain, lacquer, painting—our very literature—all have been subject to its influence. No student of Japanese culture could ever ignore its presence. It has permeated the elegance of noble boudoirs, and entered the abode of the humble. Our peasants have learned to arrange flowers, ...
— The Book of Tea • Kakuzo Okakura
... was a brilliant culinary genius such as is only found in France. We were given truffled omelets, wonderful salads of eggs, anchovies, and tunny-fish, ducks with oranges and olives, and other delicacies of the Provencal cuisine prepared by a consummate artist, and those four English cubs termed them all "muck," and clamoured for plain roast mutton and boiled potatoes. It really was a case of casting pearls before swine! Those ignorant hobbledehoys ...
— The Days Before Yesterday • Lord Frederick Hamilton
... watch them. With all their instinctive delicacy these clumsy peasants busied themselves in guard-mounting, weapon cleaning, and their cuisine, as though there was no such thing as a pretty woman within miles. But it tried their gallantry as Frenchmen and their tact as Lorraine peasants. Furtive glances, deprecatory and timid, were met by the sweetest of smiles ...
— Lorraine - A romance • Robert W. Chambers
... pier, and a mosque is to be built. The fish is excellent and abundant; lobsters are caught by night near the reef, and oysters in the bay when the tide is out. We succeeded, at last, in having our batterie de cuisine properly tinned, and we replenished our stores.[EN14] As at El-Akabah, "Hashsh" may be bought in any quantity, but no Rki—hence, perhaps, the paleness and pastiness of the local complexion—and ...
— The Land of Midian, Vol. 2 • Richard Burton
... chiefly of recipes for dishes that can be made in haste, and by the inexperienced cook. But such cook can hardly pay too much attention to details if she does not wish to revert to an early, not to say feral type of cuisine, where the roots were eaten raw while the meat was burnt. Because your dining-room furniture is Early English, there is no reason why the cooking should be early English too. And it certainly will be, unless one takes great trouble ...
— The Belgian Cookbook • various various
... unbecoming fashion. For, say what you will, to eat may possibly be delightful, but it is certainly not a romantic episode of the everyday. True, restaurants have done their best to add glamour to our daily chewing. And the better the cuisine, the less time we have for regarding others. That is why hostesses are usually so harassed over their menus. Very few guests arrive really hungry. So she has to entice, as it were, the already replete stomach by delicacies which it ...
— Over the Fireside with Silent Friends • Richard King
... he have seen the enormous piece of butter which this active young cuisiniere thought necessary to put into the pot in which the 'Alose' was to be boiled. She laughed at the surprise I expressed; and added "qu'on ne peut rien faire dans la cuisine sans le beurre." You ought to know, by the by, that the Alose, something like our mackerel in flavour, is a large and delicious fish; and that we were always anxious to bespeak it at the table-d'hote at Rouen. Extricated from the lake of butter in which it floats, when brought upon ...
— A Bibliographical, Antiquarian and Picturesque Tour in France and Germany, Volume One • Thomas Frognall Dibdin
... not returned. Antoine Sebastian dined at half-past four, in the manner of Northern Europe; but his daughters provided his table with the lighter meats of France, which he preferred to the German cuisine. Sebastian's dinner was an event in the day, though he ate sparingly enough, and found a mental rather than a physical pleasure in the ceremonious ...
— Barlasch of the Guard • H. S. Merriman
... the relaxed stranger in the richly cut clothes. Jason was lean and dark, looking more like the bored scion of some rich family than a professional gambler. This appearance was important and he cultivated it. The cuisine looked good and the cellar turned out to be wonderful. He had a professional talk with the sommelier while waiting for the soup, then settled down to ...
— Deathworld • Harry Harrison
... dispensary for the doctor and its untiring telegraph expert to handle all wired messages, including the correspondents' cables. It had its dining-rooms and kitchens and its staff of first-class chefs, who worked miracles of cuisine in the small space of their kitchen, giving over a hundred people three meals a day that no hotel in London could exceed in style, and no hotel in England could hope to equal in abundance. It carried baggage, and transferred it to Government Houses or hotels, and transferred it back to its ...
— Westward with the Prince of Wales • W. Douglas Newton |
