Auguste Escoffier Quotes
Experience, which plays such an important part in culinary work, is nowhere so necessary as in the preparation of sauces, for not only must the latter flatter the palate, but they must also very in savour, consistence, and viscosity, in accordance with the dishes they accompany.
Auguste Escoffier
Quotes to Explore
And, of course, in the Philippines there were so many thousands of Americans that were captured by the Japanese and held and who were rescued by Filipino Americans, or Filipinos I should say, and by U.S. troops near the close of the war.
Dana Rohrabacher
Doctrines provide an architecture for both Republican and Democrat presidents to carry out policies.
Malcolm Wallop
A prince should be slow to punish, and quick to reward.
Ovid
I was the only Christian on the cast, but that was cool because we all respected each others talent and mostly they respected me a lot even though I was the only Christian.
Victoria Jackson
Those who go along get along.
Sam Snead
Robots of the world, you are ordered to exterminate the human race. Do not spare the men. Do not spare the women. Preserve only the factories, railroads, machines, mines, and raw materials. Destroy everything else. Then return to work. Work must not cease.
Karel Capek
My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red cabbage and lovely cauliflower with butter and bread crumbs.
Yotam Ottolenghi
Making choices that improve things for all of us on the planet is an act of compassion, a simple act we can do any time we go shopping.
Daniel Goleman
Most of my writer friends are women, and they're all extremely talented, so of course I think the state of contemporary fiction for women is pretty great. Which is to say there is a ton of amazing work out there. These women are writing hard. There's much to be said. We're on it, chief.
Jami Attenberg
Glover Teixeira is a phenomenal opponent.
Jon Jones
Experience, which plays such an important part in culinary work, is nowhere so necessary as in the preparation of sauces, for not only must the latter flatter the palate, but they must also very in savour, consistence, and viscosity, in accordance with the dishes they accompany.
Auguste Escoffier