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“I make myself an espresso and bring it over to the pastry station where I begin the pasta. I can hear Tony whistling in the large walk-in refrigerator as he unloads the day's shipment of meat and eggs. I measure out the semolina and deposit it into several piles of approximately equal size on the marble station. Tony has set out a large bowl of fresh eggs and several containers of pasta flavorings, two kinds of pepper (red and coarsely ground black), lemon zest and anchovy paste.”
― Meredith Mileti, Aftertaste: A Novel in Five Courses

“I reached inside the bag. It was a small jar of grayish-red crystals. "Is this..."
"I had a friend pick it up for me in New York."
"Come in. I want to take a closer look at this stuff."
I made a beeline for the kitchen, and Nico followed behind. Under the bright kitchen lights, I examined the contents of the jar. Inside there was Amethyst Bamboo Salt, one of the rarest, most expensive salts in the world. The crystals were shaped irregularly and smelled both sweet and smoky, like a campfire for s'mores.”
― Hillary Manton Lodge, A Table by the Window