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“He methodically basted the dark skin of the Alsatian, which he had stuffed with garlic and herbs.
"One rule in life", he murmured to himself. "If you can smell garlic, everything is all right".”
― J.G. Ballard, High-Rise

“Too lazy to peel fresh? You don't deserve to eat garlic.”
― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly

“???'Have you some garlic?' Prudence asked.
???'Garlic?' echoed Jane in astonishment. 'Certainly not! Imagine a clergyman and his wife going about the parish smelling of garlic!'?”
― Barbara Pym, Jane and Prudence

“I could smell garlic, butter, and wine - the world's most delicious flavor combination. It made me feel warm, like the first few sips of wine always do.”
― Sarah Jio, The Violets of March

“Garlic as fresh and sweet as a baby's breath.”
― Nigel Slater, Notes from the Larder: A Kitchen Diary with Recipes¡ªA Cookbook

“The key to this risotto is Japanese peppers of all things?!"
"It's sharp, refreshing aroma highlights the mellow body of the cheese... while making the eel's umami flavor flash like an explosion!"
"And that one key ingredient that quietly ties it all together...
... is garlic!"
"Garlic?! In traditional Japanese cuisine?! That's almost unheard of!"
"Those are special smoked garlic chips a junior of mine made. They were smoked using wood from a walnut tree, which is known to emphasize seafood flavors well. By lightly crushing those chips and sprinkling them on as a topping, I added a pleasantly crunchy texture to the dish.
But the most critical feature of my dish... is that I broiled the eel using the Kansai region Kabayaki style. Unlike the Kanto region style, there's no steaming step. Leaving all that oil in gives the eel a more fragrant aroma with a heavier texture and stronger flavor...
... meaning it pairs much more naturally with a flavor as powerful as garlic. *Steaming the eel makes much of its natural oil seep out, leaving the flesh light and fluffy.*
But what makes these chips so extraordinary... is that they're infused with Ibusaki's earnest passion and the pure sweat of his helpers, Aoki and Sato. There's no way they could not be delicious!"
"Ew! Don't say they're infused with sweat! That's gross!"
"This much alone is already an impressively polished gourmet course. What's in store for us in that teapot?"
"That is eel-liver broth, my lady. I dressed the eel's liver and then saut¨¦ed it in olive oil with some smoked garlic chips. Then I poured the sake Sakaki and Marui made over the top and let the alcohol cook off before adding bonito stock to make a broth. It matches beautifully with the cheese that Yoshino and Nikumi made, creating a soft flavor with a splendid aftertaste.”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 25 [Shokugeki no Souma 25]

“In the kingdom of spices, garlic is the king.”
― Michael Bassey Johnson, Song of a Nature Lover

“You think I can't get it up anymore, maybe? Lemme tell you, you eat enough garlic and it stands up every time.”
― Alberto Vitale

“He doesn't visit me in dreams, but the smell of garlic on my fingers reminds me of him and, by extension, he loss of him. Sulfurous, maybe a little shameful, the smell reminds me of love.”
― Abe Opincar, Fried Butter: A Food Memoir

“Oregano, garlic powder, cayenne. The words ring in my head and, although I hadn't been planning on it, I grab some fresh ginger that 'Buela uses for tea. I pull some soy sauce packets out of a drawer we throw fast-food items in. "Put those onions in the pan with the olive oil, 'Buela."
"Sofrito?" she asks. But I'm not making the usual base.
"Something a little different this time." She tosses the onion into the oil, peels and crushes the garlic in el pil¨®n, and then spoons that into the skillet, too.”
― Elizabeth Acevedo, With the Fire on High

“Too bad the Nazis aren't vampires, Ollie thought. At least with vampires, they could be deterred with holy water, crosses, and cloves of garlic. But with Nazis, we need antiaircraft guns, Hurricanes, and Spitfires. Ollie glanced back at the lofts. And maybe pigeons.”
― Alan Hlad, The Long Flight Home

“He chopped a garlic, set a pot of water to boil on the stove, and poured a healthy amount of kosher salt into it. He threw the garlic in a pan of olive oil and let it sizzle for just a minute before taking it off the heat. The smell began to relax all of them and Gretchen and Jane settled themselves at his counter and watched him cook. He poured them both large glasses of red wine and watched as their bodies physically relaxed. He could see the tightness in Jane's jaw go away and he smiled. It was hard to feel bad about the world when the air smelled like garlic, when pasta and cheese were being prepared, when you had a good glass of red.
Saut¨¦ed garlic could save the world.


"I call this my bad day pasta," he told them. "It's a carbonara-cacio e pepe hybrid. Tons of cheese and salt and pepper." He cut off two slices of Parmesan and handed one to each of them. He knew the crunchy crystals and salt would go great with the wine. He whisked the egg and stirred in the cheese. He reserved some pasta water. He cranked his pepper mill. He swirled the pasta into a warm bowl as he added the egg mixture until it was shiny and coated.
Jane took a sip of her wine and watched Teddy. "Mike doesn't eat pasta," she said. Teddy took three shallow bowls out of his cabinet and set them on the table. He distributed the pasta among them, sprinkled them with extra cheese and pepper.
"Anyone who doesn't eat pasta is suspect in my book," he said.
"Amen," Gretchen said.”
― Jennifer Close, Marrying the Ketchups

“It smells good in here¡±, Ostin said.
¡°It¡¯s garlic the woman said, smiling. ¡°Garlic always smells good. Except on your breath.”
― Richard Paul Evans

“Who could live happily without it, a garlicless life?¡±

-from ¡°The Diviners of Desire: A Modern Fable”
― Joan Leegant, An Hour in Paradise: Stories

“She removed the salad plates and presented the garlic roasted crab with a flourish.
Hot, pungent aromas steamed Lex's face as she leaned over the plate for a long, ecstatic breath. An exotic mix of spices melded with the warm richness of browned butter. Only a whiff of brine. The shells had a warm, healthy sunset color. Her mouth watered.
She lifted the top shell and inhaled a sweet tang of the sea.”
― Camy Tang, Sushi for One?

“I can assure you, milady, that the sign of the cross does not deter me, and the worst I have suffered from garlic is bad breath.”
― K. B. Rainwater, Bite Me

“I slice fresh garlic, rub it into the meat with olive oil, then insert the thin wafers into tiny slits I cut along the grain. After rinsing my hands, I hold them to my face, inhale the garlic perfume still on my skin. I could easily wipe it away on the faucet, a spoon, any piece of stainless steel, but I've never understood why people find it offensive. It's the smell of anticipation, the promise of a wonderful meal in the offing.
Opening the spice cabinet, I breathe in the fragrance of all those jars I left behind: saffron threads, cardamom pods, star anise, Tahitian vanilla. I almost weep at the sight of my Fleur de Sel. No one ever gets my obsession with sea salt, especially expensive sea salt. They don't understand that it brightens the flavor of food, wakes it up, like a condiment. Regular table salt just makes food salty.”
― Jennie Shortridge, Eating Heaven

“I started with a wedge of triple-cream cheese because that seemed like a rich and elegant base that would need little embellishment. I cut a large slice of cheese and stripped off the skin, leaving only the voluptuous center, which I set into a clean bowl. I had noticed that wine went into the best dishes, so I added enough claret to thin the cheese to a mixable consistency. As I beat it together, I watched the pure white turn a murky shade of rose, and the sharp smell of wine overpowered the milky fragrance of cheese. Although such a dramatic change in color and aroma was unexpected, I decided it was not a fatal blow to the plan.
The chef had once said that the cornerstones of culinary art were butter and garlic, so I cheerfully whipped in a knob of softened butter and pressed a large clove of garlic. I whisked it all until it was smooth, tested it with a fingertip, and judged it to be not bad. But not bad wasn't good enough for a grand gesture. I stood before the brick oven and pondered what might elevate this concoction from an oddly flavored cheese to something that would make the chef raise his eyebrows with appreciation.
The brick oven reminded me of Enrico, who often bragged that his lightly sweetened breads and confections were everyone's favorite. He once said, "Meals are only an excuse to get to the dessert." I wasn't sure that was true, but I had noticed that people usually greeted the dessert course with smiles, even though they had already eaten their fill. Confections always found favor, and so I poured a golden stream of honey into my m¨¦lange.
After it was well blended, it was rather pretty- smooth and thick, luscious looking, like pudding or custard.”
― Elle Newmark, The Book of Unholy Mischief

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― Bert Meyers, In a Dybbuk's Raincoat: Collected Poems

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― Bert Meyers, In a Dybbuk's Raincoat: Collected Poems

“Mmm! This is so yummy! It's salt and spring onion flavored, right?"
"Yep! I boiled some chicken tenderloins and dressed them with salt and spring onion sauce. I spread the sauce on the outside of the rice balls too!"
"Yum! The salty flavor really whets the appetite!"
"The body especially craves salt after exercise too."
"Aah, is this kombu? Seaweed is a rice ball staple! Tsukudani kombu and... cheese?!" *Tsukudani means foods simmered in soy sauce and mirin.*
"Right! The heavy sweetness of tsukudani foods goes really well with cheese."
"Okay, let's see what the last one is! Yum! The garlic flavor is awesome!"
"Those are my honey-garlic pork rice balls.
I boiled some pork belly until it was soft... and then I let it marinate with some garlic for a day in a mixture of miso, cooking sak¨¦, and honey. It's super awesome with rice, so I thought I'd try making rice balls with it.
I brought barley tea and green tea. Take your pick!"
AAAAH
"This is the brilliance of Megumi's cooking. It calms and comforts the heart of whoever enjoys it."
"The chicken tenderloin isn't too dry, and the pork is perfectly tender. All of these are carefully and deftly made.”
― Yuto Tsukuda, Food Wars!: Shokugeki no Soma, Vol. 2

“Then there's the secret ingredient I added to the chargrilled eggplant puree- black garlic!
I mixed all that together and added it to the fondue...
... giving the sauce a flavor so addicting you can't wait to stick the next bite into your mouth”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 32 [Shokugeki no Souma 32]

“If you cannot display gloominess when announcing obituary, better eat bitter kola with garlic beforehand and beforeleg.”
― Vincent Okay Nwachukwu, Weighty 'n' Worthy African Proverbs - Volume 1

“Up next," Henry said, "we have a play on steak-frites. Steak-frites was the first French food I ever had, at a restaurant down the block from ours, back home in Chicago. My dad took me there." Henry remembered the first time he'd been there, squeezing into the tiny tables, the rare steak and the crisp fries, the smell of garlic and butter, the sense that food could transport you far from Damien Avenue. "I've put my own spin on it by using a bulgogi marinade and kimchi butter on the steak, and instead of fries, those are deep-fried batons of garlic mashed potatoes."
This was one of his favorite kinds of dishes. From the outside, it looked like a traditional steak-frites, with its melting pat of butter on top, and fries that were thicker than usual but still shaped like fries. But then you started eating, and the flavors were different, and the fries were a totally different texture than what you were expecting.”
― Stephanie Kate Strohm, Love ¨¤ la Mode

“I volunteered to go down to the market to purchase fresh whitebait the day of the queen's arrival. Mr Angelo cooked a couple of capons to serve cold with a veronique sauce and grapes. And at dinner that night, we joined the French chefs, eating at the kitchen tables. I have to admit it: the bouillabaisse was one of the most delicious things I had ever tasted. The rich broth, tasting of both fish and tomato, and with a spicy tang to it, and the little pieces of fish and seafood coming unexpectedly on to the spoon. And the crusty bread to dip into it? Heaven.
"How do you prepare the sauce?" I asked. When I found out they started with twelve cloves of garlic, Mr Angelo shook his head. "The queen wouldn't approve, would she? Nothing that would make her breath smell bad," he said. "You know she's always forbidden garlic."
"How would she know?" Chef Lepin asked. "If garlic is cooked well, it does not come on the breath."
Then he came over to me. "And I saved you a morsel of the octopus," he said. He stuck his fork into what looked like a piece of brown grilled meat and held it up to my mouth, as one feeds a child. The gesture was somehow so intimate that it startled me. I opened my mouth obediently and felt the explosion of flavor- saffron and garlic and a hint of spiciness and flesh so tender it almost melted.”
― Rhys Bowen, Above the Bay of Angels

“I don¡¯t like to mince words any more than I like to mince garlic. Either way, your breath is bad.”
― Craig D. Lounsbrough

“This one is skewered guts. It's all the guts except the liver."
"It's got that unique texture of a gut, with a slightly bitter taste!"
"The flavor of the guts tends to seep out when you make soup with it, but this retains all its refreshing original flavor!"
"This is a fin skewer. As you can guess from its name, it's the dorsal fin of the eel...
... wrapped around a skewer with ribs and garlic chives."
"This is my favorite one!"
"They throw these parts away when they make kabayaki."
"Ah! I understand why this is your favorite, Yamaoka-san! The eel and the garlic chives create a rich, savory flavor!"
"I never thought eel and garlic chives would go so well together!"
"The dorsal fin of a left-eyed flounder is called an engawa, and it's considered a delicacy. It's the most active part of the fish's body, so it's fatty and good to eat."
"The same goes for the eel."
"This one is the collar. It's the meat around the neck, below the eyes...
... which I cut open and skewered after taking the head off.
The head bone is very tough, so this is the only part of the eel I throw away."
"Hmm, so it's called the "collar" because it's the area around the neck."
"It has a complex flavor to it too. It's totally different from the stomach meat, the guts or the dorsal fin!"
"It kind of tastes like a mixture of fish and lamb meat! There are so many other skewers, right?!"
"Yahata-maki, which is eel meat wrapped around burdock.
Tanzaku, where the meat has been cut like strips of paper.
Smoked eel.
And of course, we can't forget the famous kabayaki.”
― Tetsu Kariya, Izakaya: Pub Food

“This! That powerful intensely rich flavor is the true greatness of A5 beef!"
"And this cut was roasted taking into consideration the angle of the heat!
Heating a cut of meat perpendicularly to its grain ensures the meat will heat evenly and that the greatest amount of juice will be produced.
First class chefs always read the meat's grain when they cook it!"
"Don't forget the rice hiding under the beef petals!
Steamed in butter and beef's own grease, this garlic rice is exquisite!”
― Y¨±to Tsukuda, Food Wars!: Shokugeki no Soma, Vol. 2

“What happened next has been edited to protect the children and miss Emily from prosecution.”
― Michael Buckley, The Weirdies Get Weirder

“FRACTURE

The house was cool, and the kitchen was filled with the scent of the previous night¡¯s dinner: garlic and fresh herbs, with the hint of the spices simmering on the stove.”
― Iqra Iqbal, AI Creative Writing Anthology: 20 Authors Share How to Use Computer Tools