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“While some people are good at painting, playing an instrument or singing, I have been told more than once I am good at storytelling. I hope that you enjoy my stories as I recall them.”
― Eric Arrouze, A Gourmand in Training

“The front desk man is a spy for a famous French chef, hoping to stealing the pastry recipes of the shop down the street. And the lovely shop girl who just delivered a box of-- what is most certainly-- pastries is his secret accomplice. The note she passed him while blushing has a recipe for the perfect croissant.”
― Jessica Lawson

“She spent what was left of the afternoon in the kitchen with the chef, Monsieur Broussard, the pastry chef, Mr. Rupert, and Mrs. Pennywhistle. Broussard was involved in the creation of a new dessert... or more aptly, trying to re-create a dessert he had remembered from childhood.
"My great-aunt Albertine always made this with no recipe," Broussard explained ruefully as he pulled a bain-marie, or water bath, from the oven. Nestled inside were a half dozen perfect little steaming apple puddings. "I watched her every time. But it has all slipped from my mind. Fifteen times I have tried it, and still it's not perfect... but quand on veut, on peut."
"When one wants, one can," Poppy translated.
"Exactement." Broussard carefully removed the dishes from the hot water.
Chef Rupert drizzled cream sauce over each pudding, and topped them with delicate pastry leaves. "Shall we?" he asked, handing out spoons.
Solemnly, Poppy, Mrs. Pennywhistle, and the two chefs took a pudding and sampled it. Poppy's mouth was filled with cream, soft tart apple, and crisply imploding pastry. She closed her eyes to better enjoy the textures and flavors, and she heard satisfied sighs from Mrs. Pennywhistle and Chef Rupert.
"Still not right," Monsieur Broussard fretted, scowling at the dish of pudding as if it were deliberately being obstinate.
"I don't care if it's not right," the housekeeper said. "That is the best thing I've ever tasted in my life." She turned to Poppy. "Don't you agree, Mrs. Rutledge?"
"I think it's what angels must eat in heaven," Poppy said, digging into the pudding.”
― Lisa Kleypas, Tempt Me at Twilight

“In keeping with the personal tone, Jones wanted to call the book From Julia's Kitchen, but the author demurred: "People won't know who 'Julia' is," she said. "Of course they will!" the editor retorted, trying not to laugh. In the end, they opted for the more formal From Julia Child's Kitchen.”
― Alex Prud'Homme, The French Chef in America: Julia Child's Second Act

“No one is born a great cook, one learns by doing," she assured readers. "This is my invariable advice to people: Learn to cook - try new recipes, learn from your mistakes, be fearless, and above all have fun!”
― Alex Prud'Homme, The French Chef in America: Julia Child's Second Act