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“On the basis of an offhand comment Aida made about curry, I spent weeks reconstructing a recipe by the world's best Indian chef, twenty-two spices compressed into a thumb-sized cookie that liquefied against the roof of the mouth. I candied summer's last fruits and presented them, tournéed to jewel-like facets, on a length of velvet. I was all night tinkering with a pad thai, wanting Aida to experience, as I had in an alley of old Bangkok, this precise magic of sugar and lime, that species of anchovy.”
― C Pam Zhang, Land of Milk and Honey

“Linn sat up a little straighter when the first course arrived, smoked salmon profiteroles.
By the time we'd moved from the panini and tea sandwiches and on to the Parisian Opera Cake and devil's food teacakes, Linn had downed almost everything set in front of her, as well as an entire pot of tea.
"It's all so good!" she said, wiping her hands on her cloth napkin. "I love the tiny portions. And they just keep bringing food! I love this. We should do this every day."
"I completely agree.”
― Hillary Manton Lodge, A Table by the Window