"Cuisine" Quotes from Famous Books
 ... civilization of the race; that which is agreeable to the uneducated ear is discord to the refined nerves of the educated. The uutuned ear of the savage can no more enjoy the tones of civilized music than his palate would relish the elaborate dishes of a French chef de cuisine. As the stomach of the Arab prefers the raw meat and reeking liver taken hot from the animal, so does his ear prefer his equally coarse and discordant music to all other. The guitar most common is made of either the shell of a large gourd, or that ...
— The Nile Tributaries of Abyssinia • Samuel W. Baker
... a Frenchman who abused the food, the service, and the country. He was so irritable when he noticed Duret enjoying the very plats he had passed that he turned on him and demanded if insult was meant. The horrible cuisine, he explained, made him sick, and he could not understand the appetite of Duret. Good-naturedly Duret explained he had just arrived from Portugal and that the breakfast was a veritable feast. "And I have just arrived from Paris," he answered, and gave his name, Edouard Manet. He added that he ...
— Promenades of an Impressionist • James Huneker
... STEW.—Of the above fish, that of the "silver" kind is preferable to its congener, and, therefore, ought to be procured for all cuisine purposes. Take from three to four pounds of these eels, and let the same be thoroughly cleansed, inside and out, rescinding the heads and tails from the bodies. Cut them into pieces three inches in length each, and lay them ...
— Burroughs' Encyclopaedia of Astounding Facts and Useful Information, 1889 • Barkham Burroughs
... distinguished guests might not enjoy camp-fare. But a hen in water is no more out of place than a French cook on a "roughing-it" trip. Frontier cooks, who understand primitive methods, make no attempt at a fashionable cuisine, and the appetites developed by open-air life are equal to the ...
— Last of the Great Scouts - The Life Story of William F. Cody ["Buffalo Bill"] • Helen Cody Wetmore
... what is almost incredible, that the Indians tamely permitted themselves to be eaten by their totems, when these were carnivorous animals. They did this with the less reluctance as they were cannibals, and accustomed to breed children for the purposes of the cuisine from captive women taken in war.(2) Among the huacas or idols, totems, fetishes and other adorable objects of the Indians, worshipped before and retained after the introduction of the Inca sun-totem and solar ...
— Myth, Ritual, and Religion, Vol. 1 • Andrew Lang
... slipped out of the barracks, always carrying his shoes in his hand till away from the quarters, and then went to Buestom's house and began his day's work by building fires, preparing the bath, and assisting in the cuisine. He never ate his meals with the company—always served himself in the kitchen or back yard of his master. Master? Yes; for a more menial slave was ...
— Bamboo Tales • Ira L. Reeves
... Dishes," "Hints for the Cuisine," etc., appears to be made up from recipes taken at random from the clippings of the year before—so we have strawberry shortcake and asparagus omelet in October, cauliflower in August, and blueberries in December. Without a hint concerning the proper method ...
— The Writer, Volume VI, April 1892. - A Monthly Magazine to Interest and Help All Literary Workers • Various
... much preferable to the mineral regimen of bug-poison and ratsbane, so long in favor on the other side of the Channel, as their art of preparing food for the table to the rude cookery of those hard-feeding and much-dosing islanders. We want a reorganized cuisine of invalidism perhaps as much as the culinary, reform, for which our lyceum lecturers, and others who live much at hotels and taverns, are so urgent. Will you think I am disrespectful if I ask whether, even in Massachusetts, a dose of calomel is not ...
— Medical Essays • Oliver Wendell Holmes, Sr.
... I am, however, bound to say that the dining and reception rooms were, though uncomfortably plain, adequate for temporary use. Happily we shall not have to endure many more meals here, as to-morrow we all dine with the King in the State House; and as the cuisine is under the control of that cordon bleu, Gaston de Faux Pas, who so long controlled the gastronomic (we might almost say Gastonomic) destinies of the Rois des Diamants in the Place Vendome, we may, I think, look forward to not ...
— The Lady of the Shroud • Bram Stoker
... a dinner is six francs, whereas at my inn I paid just half. I must also observe that the dinners were abundant and excellent, but among the dishes were some that were peculiar to the Provencal cuisine, for instance:— ...
— In Troubadour-Land - A Ramble in Provence and Languedoc • S. Baring-Gould
... tales. Urchins, small mountaineers, more picturesquely clad than anything seen in Alpine Italy, even, now offer us little baskets of wild strawberries at ten copecks a basket-strawberries they and their little brothers and sisters have gathered this very morning at the foot of the hills. The cuisine at the lunch-counters embraces fresh trout from neighboring mountain streams, caught by vagrant Mingrelian Isaac Waltons, who bring them in on strings of plaited ...
— Around the World on a Bicycle Volume II. - From Teheran To Yokohama • Thomas Stevens
... is waiting to marry some lady who can describe, in her trances, the cuisine of Nebuchadnezzar's palace, or the home-life ...
— The Best Short Stories of 1920 - and the Yearbook of the American Short Story • Various
... servants could not help but notice this, even though she made light of the whole affair, and desperate efforts to control herself. The heads of her household, the major-domo, the confidential maid, the chef de cuisine, did venture to drop a hint or two as to the possibility of an accident or of foul play, and the desirability of consulting the police; but Madame would not hear a word of it; she became very angry at the suggestion, and declared that she was perfectly ...
— Castles in the Air • Baroness Emmuska Orczy
... have indulged in this every now and then, when out on a jungle trip, although I have never started from home with such an intention. Seeing some fine big fellows swimming about in a deep hole is a great temptation, especially when you know they are grey mullet, and the chef de cuisine is short of the ...
— Eight Years' Wandering in Ceylon • Samuel White Baker
... consolatory bone to gnaw in private, find myself inclined to do. To me it is depressing, and a little cruel, to be compelled to betray the inadequacy of the personal element at Alicia's banquets, especially in connection with the conspicuous excellence of the cooking. A poverty of cuisine would have provoked no contrast, and one irony the less would have been offered up to the gods that season. The limitations of her resources were, of course, arbitrary, that is plain in the fact that she asked such a person as the Head of the Department of Education, with no better reason ...
— Hilda - A Story of Calcutta • Sara Jeannette Duncan
... love with Dorothee, our chamber-maid; the porter was pining for a little black eyed grisette, who sold prints and pastry, in a stall opposite; and the ostler was eternally quarrelling with the chef de cuisine, who repelled him from the kitchen, which, in the person of the assistant cook, a plump rosy norman girl, contained all the treasure of his soul—love and negligence reigned throughout the household. We rang ...
— The Stranger in France • John Carr
... ranks, to any of your friends and acquaintances who may pass through Zurich. Without promising that they will be received gratis, I can assure them that they will find the beautiful view on to the lake, good rooms, an excellent cuisine, and attentive service. The Duke of Altenburg and other princes have stayed in it, and inscribed their names in ...
— Letters of Franz Liszt, Volume 2: "From Rome to the End" • Franz Liszt; letters collected by La Mara and translated
... evil or iniquity of any kind, inasmuch as he never had time to commit sin. He was most enthusiastically addicted to hunting and shooting, and felt such a keen and indomitable relish for the good things of this world, especially for the luxuries of the table, that what between looking after his cuisine, attending his dogs, and enjoying his field sports, he scarcely ever might be said to have a single day that he could call his own. And yet, unreasonable people expected that a man, whose daily occupations were of such importance ...
— The Tithe-Proctor - The Works of William Carleton, Volume Two • William Carleton
... tastefully arranged and the cooking is excellent, being under the supervision of celebrated Russian chefs. Thus at the "Kievsky Ugolok" it is well known that the cook of Prince Vorontsof is in charge, and the restaurant does not merely live by reputation but an excellence of cuisine testifies in itself to some master-hand. The waitresses at most of these Russian establishments are often women of society, and some of them very beautiful in the simplicity of uniform. There is a fascinating added pleasure in being waited upon by such ...
— Europe—Whither Bound? - Being Letters of Travel from the Capitals of Europe in the Year 1921 • Stephen Graham
... cuisine of the Hannah was said to be as perfect as could be in this far away corner of the globe, and we ...
— A Woman who went to Alaska • May Kellogg Sullivan
... This was followed a few days later by a similar courtesy on the part of Mr. Trepaznikoff, the son of a wealthy merchant who died a few years ago. Private dinners followed in rapid succession until I was qualified to speak with practical knowledge of the Irkutsk cuisine. No stranger in a strange land was ever more kindly taken in, and no hospitality was ever bestowed with less ostentation. I can join in the general testimony of travelers that the Russians excel in ...
— Overland through Asia; Pictures of Siberian, Chinese, and Tartar - Life • Thomas Wallace Knox
... away the Stockaders came suddenly into view, but it was close to sunset, the time for the evening meal, and, as though by mutual consent, both sides laid aside their arms for the homelier utensils of the cuisine. Down in the Citadel Square a hundred little fires started up, and as many pots and kettles began to bubble cheerfully. The invaders contented themselves with building huge bonfires, intended for warmth rather ...
— The Doomsman • Van Tassel Sutphen
... an invitation to join the Ethnological Society (who are they?), which I have declined. I am at present in great demand; a bishop has just requested me to visit him. The worst of these bishops is that they are skin-flints, saving for their families. Their cuisine is bad, and their port wine execrable, and as for their cigars!—I say, do you remember those precious ones of the Sanctuary? A few days ago one of them turned up again. I found it in my great-coat pocket, and thought of you. I have seen the article in the Edinburgh about the Bible—exceedingly ...
— A Publisher and His Friends • Samuel Smiles
... against physiological old age and that the simpler food of the uncivilised races is better.... Most of the complicated dishes provided in the homes, hotels and restaurants of the rich, stimulate the organs of digestion and secretion in a harmful way. It would be true progress to abandon modern cuisine and to go back to the simpler dishes of our ancestors." A few have lived to a hundred years, and physiologists, including Metchnikoff, see no inherent reason why all men, apart from accident, should not do so. Most ...
— The Chemistry of Food and Nutrition • A. W. Duncan
... small; it seemed like a law I should marry a brun, a tall, handsome brun, with a mustache and a fine barytone voice. That was how I always arranged it, and—you will laugh—but a large, large house, and numbers of servants, and a good cook, but a superlatively good cuisine, and wine and all that, and long, trailing silk dresses, and theater every night, and voyages to Europe, and—well, everything God had to give, in fact. You know, I get that from papa, wanting everything ...
— Balcony Stories • Grace E. King
... to translate her thoughts into action, as well as to supplement the pie with other products of the domestic cuisine; while, for his part, Chichikov returned to the drawing-room where he had spent the night, in order to procure from his dispatch-box the necessary writing-paper. The room had now been set in order, the sumptuous feather bed removed, and a table set before the sofa. Depositing ...
— Dead Souls • Nikolai Vasilievich Gogol
... like Fabyan's and the Crawford House, is a post-office. It is a hostelry, also, that is not surpassed in its management, cuisine or in magnificence ...
— The Bay State Monthly, Volume 3, No. 2 • Various
... So at least it seemed to me. The refreshment bar had been placed in a large room, the last of several opening out of one another. Here Prohoritch was installed with all the attractions of the club cuisine and with a tempting display of drinks and dainties. I noticed several persons whose coats were almost in rags and whose get-up was altogether suspicious and utterly unsuitable for a ball. They had evidently ...
— The Possessed - or, The Devils • Fyodor Dostoyevsky
... but she had magnificent blonde hair, gray, caressing eyes, and a silvery, musical voice. Well built, supple as an adder, modest and prudish in mien, she knew how to wait upon and cosset her master, accustoming him by imperceptible degrees to prefer the cuisine of the chateau to that of the wine-shops. After a while, by dint of making her merits appreciated, and her presence continually desired, she became the mistress of Odouart de Buxieres, whom she managed to retain by proving herself ...
— A Woodland Queen, Complete • Andre Theuriet
... and Mr Bickersdyke belonged was celebrated for the steadfastness of its political views, the excellence of its cuisine, and the curiously Gorgonzolaesque marble of its main staircase. It takes all sorts to make a world. It took about four thousand of all sorts to make the Senior Conservative Club. To be absolutely accurate, there were three thousand seven hundred ...
— Psmith in the City • P. G. Wodehouse
... good, are crowded to overflowing. The Hotel Ingles is considered the best, though I cannot say much in its favour. The rooms are good, but the situation is noisy, being at the corner of two streets; the servants are attentive, but the cuisine and arrangements are bad. Independently of all this, we have great reason to complain of the conduct of the landlord, for my first question, as soon as he had introduced himself, was, of course, 'Have Mr. and Miss Brassey arrived?' 'Yes, Madame, and went away this morning.' 'What! ...
— A Voyage in the 'Sunbeam' • Annie Allnut Brassey
... peculiarities, it seems curious that a certain class of Americans should be so anxious to live in England. What is it tempts them? It cannot be the climate, for that is vile; nor the city of London, for it is one of the ugliest in existence; nor their “cuisine”—for although we are not good cooks ourselves, we know what good food is and could give Britons points. Neither can it be art, nor the opera,—one finds both better at home or on the Continent than in England. So it must be society, and here ...
— The Ways of Men • Eliot Gregory
... of Don's cuisine is that the beef soup with barley always tastes as good as, or even better than, the original roast. His dry battery has generated in the past few years a dozen features with real voltage—the Savage Portraits, Hermione, Archy the Vers Libre Cockroach, the Aptronymic ...
— Shandygaff • Christopher Morley
... better still, some dainty. The intellect is Epicurean; let us supply it with savory, delicate viands adapted to its taste; it will eat so much the more owing to its appetite being sharpened by sensuality. Two special condiments enter into the cuisine of this century, and, according to the hand that makes use of them, they furnish all literary dishes with a coarse or delicate seasoning. In an Epicurean society, to which a return to nature and the rights of instinct are preached, ...
— The Origins of Contemporary France, Volume 1 (of 6) - The Ancient Regime • Hippolyte A. Taine
... down at Montacute,'said Mr. Cassilis. 'Had not such a thing as a cook in the whole county. They say Lord Eskdale arranged the cuisine for them; so you will feed ...
— Tancred - Or, The New Crusade • Benjamin Disraeli
... loin la Pointe assassine, L'Esprit cruel et le Rire impur, Qui font pleurer les yeux de l'Azur, Et tout cet ail de basse cuisine! ...
— Suspended Judgments - Essays on Books and Sensations • John Cowper Powys
... the brigands having taken us off the horses, and flung us down on the ground, having this time bound even Bob and myself; indeed, they treated us with even less attention than they would have bestowed on anything eatable, judging by the care they evinced in their cuisine, although they did not offer us anything either to eat or drink, much to Mr Moynham's great chagrin especially, nor did they give us the slightest covering to protect us from the night air when the waning watch-fires told us that bedtime—save the mark—had arrived. I suppose they ...
— Tom Finch's Monkey - and How he Dined with the Admiral • John C. Hutcheson
... plying, enough to transport every sick soldier by water. By the 6th of September the "Mayflower" was ready with a crew and a complement of nurses. The army provided their own medical staff, the Society running the steamer and supplying the cuisine, which was under the direction of a French "chef." The "Mayflower" was able to convey, in most comfortable quarters, with every possible attention to their needs, seventy-two sick and wounded soldiers. Pjamas, socks, shirts and other necessaries were given free to ...
— Khartoum Campaign, 1898 - or the Re-Conquest of the Soudan • Bennet Burleigh
... a large, brilliantly-lit saloon, that in floral decoration and gilded columns suggested an ingenious blending of a steamboat table d'hote and "harvest home," was perfect in its cuisine, even if ...
— A Sappho of Green Springs • Bret Harte
... away in pleasant occupations, such as driving, boating, etc., and we had forgotten all about the third maid. We saw but little of Miss G., though her handiwork was pleasantly apparent in the cuisine. ...
— The Argosy - Vol. 51, No. 1, January, 1891 • Various
... death of Louis le Grand, how cheerfully must they have bowed their necks to the easy yoke of Philip of Orleans, who set them an example in eating which he had not the slightest objection to their following. A monarch skilled in the mysteries of the cuisine must wield the sceptre all the more gently from his schooling in handling the ladle. In royalty, the delicate manipulation of an omelette souffl is at once an evidence of genius, and an assurance of a tender ...
— The Fiend's Delight • Dod Grile
... enormous piece of butter which this active young cuisiniere thought necessary to put into the pot in which the 'Alose' was to be boiled. She laughed at the surprise I expressed; and added "qu'on ne peut rien faire dans la cuisine sans le beurre." You ought to know, by the by, that the Alose, something like our mackerel in flavour, is a large and delicious fish; and that we were always anxious to bespeak it at the table-d'hote at Rouen. Extricated from the lake of butter in which it floats, when brought upon table, ...
— A Bibliographical, Antiquarian and Picturesque Tour in France and Germany, Volume One • Thomas Frognall Dibdin
... woman, and her 'cuisine' is a good one; I have heard both spoken of with great praise, Monsieur le Chevalier," replied the captain with an almost paternal manner; "I should be grieved to take you from one or the other for a trifle like that which procures me the honor of crossing swords with you. ...
— The Conspirators - The Chevalier d'Harmental • Alexandre Dumas (Pere)
... New York after a dinner at Delmonico's, the cartes of which will cost a dollar each. The chances are extremely probable that his book will be about as fair a representation of American social and political institutions as his dinner at Delmonico's would justly represent the ordinary cuisine throughout the Western States. ...
— The Great Lone Land - A Narrative of Travel and Adventure in the North-West of America • W. F. Butler
... apelloit ce bon prelat 'le cardinal des bouteilles,'" says Lestoile, "pource qu'il les aimoit fort, et ne se mesloit gueres d'autres affaires que de celles de la cuisine, ou il se connoissoit fort bien, et les entendoit mieux que celles de la religion et de l'estat." In chronicling the death of Louis, Cardinal of Guise, at Paris, March 29, 1578, he records the suggestive fact that "he was the last of the six brothers of the house of Guise; yet ...
— History of the Rise of the Huguenots - Volume 2 • Henry Baird
... refined and intelligent on all subjects, and though rather conservative on some points, were not aggressive in pressing their opinions on others. Their hospitality was charming and generous, their homes the beau ideal of comfort and order, the cuisine faultless, while peace reigned over all. The quiet, gentle manner and the soft tones in speaking, and the mysterious quiet in these well-ordered homes were like the atmosphere one finds in a modern ...
— Eighty Years And More; Reminiscences 1815-1897 • Elizabeth Cady Stanton
... it to the consistency of honey, they applied it to my wounds. This operation they from time to time repeated, and the scratches were healed in a period marvellously short. My strength, too, was soon restored. Garey with his gun catered for the cuisine, and the ruffed grouse, the prairie partridge, and roasted ribs of fresh venison, were dainties even ...
— The War Trail - The Hunt of the Wild Horse • Mayne Reid
... the armpits. Aaron, more careful, referred his actions to the Sarki's. The bread must be broken, not cut; and it was eaten with the right hand only, the left lying in the lap as though broken. Belching seemed to be de rigueur as a tribute to the cuisine, so Aaron belched ...
— Blind Man's Lantern • Allen Kim Lang
... At the same time, a triumph is not without its pathos. I see my return to the Bel Avenir, the old affections in my heart, the old greetings on my lips— and I see the fellows constrained and formal in my presence. I see madame apologising for the cuisine, instead of reminding me that my credit is exhausted, and the waiter polishing my glass, instead of indicating the cheapest item on the menu. Such changes hurt!" He was much moved. "A fortune is not everything," he sighed, forgetting that his pockets were as empty ...
— A Chair on The Boulevard • Leonard Merrick
... Clachan or Mowbery Arms inn at St. Ronan's Old Town. The inn was once the manse, and Meg Dods reigned there despotically, but her wines were good and her cuisine excellent. This is one of the best low comic characters in the ...
— Character Sketches of Romance, Fiction and the Drama, Vol 1 - A Revised American Edition of the Reader's Handbook • The Rev. E. Cobham Brewer, LL.D.
... demonstrated that the cuisine was being maintained on its erstwhile plane of excellence: one ...
— The Lone Wolf - A Melodrama • Louis Joseph Vance
... none-meat horn has blown three times," quoth Harcomb, as they all streamed in chattering groups from the ground. "I know not what the prince's maitre-de-cuisine will say or think. By my troth! master Ford, your friend here is in need of a cup of wine, for he hath drunk deeply of Garonne water. I had not thought from his fair face that he had stood ...
— The White Company • Arthur Conan Doyle
... Testamentary ideals. Men were growing tired of offering their other cheek to be smitten; they found it degrading, as do the Arabs. Why not import some of these sterner conceptions into our morality, as we import their peppery curries and kouskous and pilaffs into our cuisine? ...
— Fountains In The Sand - Rambles Among The Oases Of Tunisia • Norman Douglas
... for instance, who spent the greater part of his life amidst the luxury of the court society, naturally took with him all the portable elements of civilisation. His baggage included, therefore, camp-beds, table-linen, silver plate, a batterie de cuisine, and a French cook. The pioneers and part of the commissariat force were sent on in advance, so that his Excellency found at each halting-place everything prepared for his arrival. The poor owner of a few dozen serfs dispensed, of course, with the elaborate commissariat ...
— Russia • Donald Mackenzie Wallace
... mail-steamer was due and took up our quarters at the only hotel of which the town boasted, but it was an excellent one. The black steward, who superintended the staff of waiters, was a noticeable personage, speaking several languages with correctness and fluency. We appreciated the "cuisine" of the hotel, after so long a diet upon garlic and rancid sweet oil; and were content to pass the greater part of the time at the "Ice house," a refreshment saloon conducted by a Vermont "Yankee," but ...
— The Narrative of a Blockade-Runner • John Wilkinson
... controlled the household at Carlton Gardens with skill. The appointments were finished and the cuisine refined. There was a dinner twice a week, from which Waldershare was rarely absent, and to which Endymion, whom the prince always treated with kindness, had a general invitation. When he occasionally dined ...
— Endymion • Benjamin Disraeli
... Mabillon, Don Calmet. Le Sage always adheres to the Spanish custom. The robber who introduces Gil Blas to the cavern, says, "Tenez, Dame Leonarde, voici un jeune garcon," &c. Again, "On dressa dans le salon une grande table, et l'on me renvoya dans la cuisine, ou la Dame Leonarde m'instruisit de ce que j'avais a faire.... Et comme depuis sa mort c'etoit la Senora Leonarda qui avoit l'honneur de presenter le nectar a ces dieux infernaux," &c. This expression "Senora Leonarda," ...
— Blackwood's Edinburgh Magazine - Volume 55, No. 344, June, 1844 • Various
... cool, quiet dining-room, between the front courtyard with its palms and pleasant lounging places and the rear court, around which are the kitchens, the garage and the offices generally. Good as we find the cuisine, what most delights us is the fruit. We have been in great fruit-growing countries before, as at Canterbury, where we had no evidence of the excellence and profusion of the fruit on the table d'hote; but here each meal is crowned with a great ...
— In Chteau Land • Anne Hollingsworth Wharton
... we begin clapping at an early hour, and finally our coffee and a huge plate filled with the most delicious oranges, cut and sugared, are brought to us. We tried to obtain some simple toast; but this seemed unknown to the Cuban cuisine, and we had to content ourselves with some national ...
— In the Courts of Memory 1858-1875. • L. de Hegermann-Lindencrone
... commissary department was in the basement at the north end of the building. The privileges of the restaurant were by card only, and were extended to New Yorkers, Exposition officials and prominent Exposition visitors. The cuisine was most excellent, and throughout the season appetizing meals were served on the spacious verandas at the north end of the building, over which canopies had been erected, the illumination being furnished in the evening by electric lights, contained in Japanese lanterns. ...
— New York at the Louisiana Purchase Exposition, St. Louis 1904 - Report of the New York State Commission • DeLancey M. Ellis
... to dinner, young fellow. You shall entertain me with tales of your adventures whilst you compare our cuisine here ...
— The Kingdom of the Blind • E. Phillips Oppenheim
... with thanks. Do make a trial for Springfield. We saw Professor White at Syracuse, and went out for a ride with him. Queer quarters at Utica, and nothing particular to eat; but the people so very anxious to please, that it was better than the best cuisine. I made a jug of punch (in the bedroom pitcher), and we drank our love to you and Fields. Dolby had more than his share, under pretence of devoted enthusiasm. Ever ...
— Yesterdays with Authors • James T. Fields
... each vessel resting against the hot stove and containing rice, beans, Indian corn, dried apple, crust coffee, or other delicacy potable or edible slowly preparing, made the whole look like a big black chandelier with pendants. We were rather proud of our prison cuisine. Cooking was also performed on and in an old worn-out cook-stove, which a few of our millionaires, forming a joint-stock company for the purpose, had bought for two hundred Confederate dollars ...
— Lights and Shadows in Confederate Prisons - A Personal Experience, 1864-5 • Homer B. Sprague
... the raw material, the French send the cooks. The table d'hote, now common in England at the hotels, and the French service found in private houses, all so very different from the practice even since I began to revisit England, show how rapidly the world is bowing to the French cuisine. ...
— Round the World • Andrew Carnegie
... dinner at Arden had been dabbled at, or bolted with a rush which did scant justice to the cuisine of that hospitable establishment; for a restiveness obsessed the household which would not be denied. The Colonel was wishing for the return of Doctor Stone—and this happened to be the wish of Nancy. Brent cared little what took place ...
— Sunlight Patch • Credo Fitch Harris
... taste rejected her uncomeliness; his habits of thought and life were all antagonistic to what he had heard of her niggardliness and greed. As she stood there, in a dirty calico wrapper, still redolent with the day's cuisine, crimson with embarrassment and the recent heat of the kitchen range, she certainly was not an alluring apparition. Happily for the lateness of the hour, her loneliness, and the infelix reputation of the man before her, she was at least a safe one. And I fear the very consciousness ...
— The Twins of Table Mountain and Other Stories • Bret Harte
... upon in fanning the unwilling sparks into a flame only a few inches high. Upon this meagre fire we attempted to cook our food and boil our water (a trying process at such an altitude), keeping our own circulation fairly normal by constantly required efforts. The cuisine that night was not of the usual excellence, and did but little credit to the cook. We had to eat everything half-cooked, or, to be accurate, almost altogether uncooked. The night was a bitterly cold one, with a heavy fall of snow. When we rose in ...
— In the Forbidden Land • Arnold Henry Savage Landor
... groceries, at the foot of the Balkan. There was, moreover, a small library, with which the temporary occupants of the konak killed the month's interval between arrival and departure." He was compelled, however, to tear himself from the delights of an English cuisine; and on arriving at Tiupria, (more properly Kiupri-Ravenatz,) where he first heard tidings of the emeute at Shabatz, and the murder of his friend the collector Ninitch, he diverged from his route to visit the monasteries of Ravanitza and Manasia, the former of which ...
— Blackwood's Edinburgh Magazine, Volume 59, No. 364, February 1846 • Various
... breakfast like that; he wondered at himself for having respected the cuisine of the St. Albans. It seemed to him that he and the person he had been—the farm-boy, the captive of the police, the guest of the Wayfarer's Lodge, the servant of Miss Vane, and the head-waiter at the hotel—could not be the same person. He ...
— The Minister's Charge • William D. Howells
... the entire night would seem to have been spent in getting up a sumptuous dinner. I would realize the fatigue of roasting, boiling, baking, and fabricating the choicest dishes known to the modern cuisine, and in my disturbed slumber's would enjoy with epicurean relish the food thus furnished even to repletion. Alas! there was more luxury than ...
— Thirty-Seven Days of Peril - from Scribner's Monthly Vol III Nov. 1871 • Truman Everts
... feeds of grain for travellers' animals, and brews coffee for the travellers themselves, besides furnishing them with whatever he happens to possess in the way of eatables to such as are unfortunately obliged to patronize his cuisine or go without anything; among this latter class belongs, unhappily, my hungry self. Upon inquiring for refreshments the khan-jee conducts me to a rear apartment and exhibits for my inspection the contents of two jars, one containing the native idea of butter and the other the native conception ...
— Around the World on a Bicycle V1 • Thomas Stevens
... comfortable. I bought their furniture immediately and also the batterie-de-cuisine. It's only I who slink about like a perplexed cat, from one empty room to another, in search of familiar comforts.... But I bought ...
— The Crimson Tide • Robert W. Chambers
... Hall from that time was as a place deserted. The baron never returned, because he could not return without violating his oath; for De Herbert was not able to obtain a cook for the Bangletop cuisine who would stay, nor was any one able to discover why. Cook after cook came, stayed a day, a week, and one or two held on for two weeks, but never longer. Their course was invariably the same—they would leave without notice; nor could any inducement be offered which would ...
— The Water Ghost and Others • John Kendrick Bangs
... carrion which has perished of sickness to the meat of the shambles; and because they have been seen to make a ragout of boror (SNAILS), and to roast a hotchiwitchu or hedgehog, it has been supposed that reptiles of every description form a part of their cuisine. It is high time to undeceive the Gentiles on these points. Know, then, O Gentile, whether thou be from the land of the Gorgios (20) or the Busne (21), that the very Gypsies who consider a ragout of snails a delicious dish will not touch an eel, because it bears resemblance ...
— The Zincali - An Account of the Gypsies of Spain • George Borrow
... Modern hydroponic tanks did not require much servicing, once the cultures were growing; the broth was drained automatically and sluiced through a series of pipes to the rendering plant where the yeasts could be flavored and pressed into surrogate steaks and other items for spaceship cuisine. There would be no other entrances, no way to leave except the way ...
— Gold in the Sky • Alan Edward Nourse
... substantial, had what you call a square meal. The English give you the substantials, and better, I believe, than any other people. Thackeray used to come over to Paris to get a good dinner now and then. I have tried his favorite restaurant here, the cuisine of which is famous far beyond the banks of the Seine; but I think if he, hearty trencher-man that he was, had lived in Paris, he would have gone to London for a dinner oftener than ...
— Baddeck and That Sort of Thing • Charles Dudley Warner
... keeping with the coterie's spiritual make-up that they should know a restaurant in the vieux carre, which "that pewblic" knew not, and whose best merits were not music and fresco, but serenity, hospitality, and cuisine—-a haven not yet "Ammericanize'." ...
— The Flower of the Chapdelaines • George W. Cable
... Log-house," devoted to the contrasting of the cuisine of this and the Revolutionary period, strictly to be assigned to the women's ward of the great extempore city? Is its proximity to the buildings just noticed purely accidental, or meant to imply that cookery is as much a female art and mystery as it was a century ago? However this may be, the ...
— Lippincott's Magazine of Popular Literature and Science, Vol. XVII. No. 101. May, 1876. • Various
... they?" he enquires in the same letter. "At present I am in great demand. A Bishop has just requested me to visit him. The worst of these Bishops is that they are all skinflints, saving for their families; their cuisine is bad and their Port-wine execrable, and as for ...
— The Life of George Borrow • Herbert Jenkins
... pump after a while, when each of the others was absorbed in the difficulties of a cuisine based on utensils, cupboards, and provisions that were strange to them. He groaned to the young man in a whisper, "This is a bruckle het, maister, I'm much afeared! Who'd ha' thought they'd ...
— The Woodlanders • Thomas Hardy
... tours la ronce parasite; On blanchit a la chaux en hate les grands murs; On range dans la cour des plateaux de fruits murs; Des grenades venant des vieux monts Alpujarres, Le vin dans les barils et l'huile dans les jarres; L'herbe et la sauge en fleur jonchent tout l'escalier; Dans la cuisine un feu rotit un sanglier; On voit fumer les peaux des betes qu'on ecorche; Et tout rit; et l'on a tendu sous le grand porche Une tapisserie ou Blanche d'Est jadis A brode trois heros, Macchabee, Amadis, Achille, et le fanal de Rhode, et le quadrige D'Aetius, ...
— La Legende des Siecles • Victor Hugo
... the culinary centre of the world. All the great missionaries of good cookery have gone forth from it, and its cuisine was, is, and ever will be the supreme expression of one of the greatest arts in the world. Most of the good cooks come from the south of France, most of the good food comes from the north. They meet at Paris, and thus the Paris cuisine, which ...
— The Gourmet's Guide to Europe • Algernon Bastard
... the principal characteristic of the Dutch kitchen is abundance, not delicacy. The French, who are bon-vivants, find much to criticise. I remember a writer of certain Memoires sur la Hollande who inveighs with lyrical fervor against the Dutch cuisine, saying, "What style of eating is this? They mix soup and beer, meat and comfits, and devour quantities of meat without bread." Other writers of books about Holland have spoken of their dinners in that country as if they were domestic misfortunes. It is superfluous to say that ...
— Holland, v. 1 (of 2) • Edmondo de Amicis
... because among the earliest corners to California after it passed from Mexican hands to those of the United States, were French and Italian cooks, and the bon vivants of both lands who wanted their own style of cooking. While the Spanish did not impress their cooking on San Francisco, it is the cuisine of the Latin races that has given to it its greatest gastronomic prestige, and there still remains from those very early days recipes of the famous dishes which had their beginnings either in Spain ...
— Bohemian San Francisco - Its restaurants and their most famous recipes—The elegant art of dining. • Clarence E. Edwords
... the steps of a famous night restaurant in north Montgomery Street on the edge of Chinatown. It was a disreputable place but it had a certain air of brilliancy, although below the sidewalk, and was favored by men that worked late on newspapers, not only for its excellent cuisine but because there was likely to be some garish bit of drama to ...
— Sleeping Fires • Gertrude Atherton
... like a sub-consciousness, yet he found no name for this friendly odor for a bewildered minute or two. Little by little, however, it grew upon him, that it was the onion—that fragrant and kindly bulb which had attained its apotheosis in the cuisine of Nora Finnegan of sacred memory. He opened his languid eyes, to see if, mayhap, the plant had not attained some more ...
— The Shape of Fear • Elia W. Peattie
... one of the features at Hartley Parrish's soigne dinner-parties. From Brun, the unsurpassed chef, whom Lord Bannister had picked up when serving with the Guards in Egypt, he had gathered sufficient knowledge of the higher branches of the cuisine to enable Hartley Parrish to leave the arrangement of the ...
— The Yellow Streak • Williams, Valentine
... swarmed with liveried servants and cooks; also the king had brought his "chef de cuisine and own butler. The latter, a lordly Englishman, was a grand, haughty person who superintended the extravagant preparations for the ...
— Tales of Aztlan • George Hartmann
... waiters, we made our way down an incline into the kitchen and through that apartment, past steam tables and ranges and pots and kettles and other paraphernalia of the cuisine. ...
— Mr. Hawkins' Humorous Adventures • Edgar Franklin
... dine, rest the mules, and allow the heat of the day to pass, during which time one slept; what the Spanish call the siesta. Then we went on to our night stop. The meals were sufficiently plentiful, but the Spanish cuisine seemed to me, at first, to taste awful, however I got used to it; but I could never have got used to the horrible beds which we were offered at night in the pousadas or inns. They were really disgusting, and Don Raphael, who had just spent a year ...
— The Memoirs of General the Baron de Marbot, Translated by - Oliver C. Colt • Baron de Marbot
... followed. A visiting acquaintance began between the regiment and such of the members of the college as had liberty to leave the precincts: who, as time ripened the acquaintance into intimacy, very naturally preferred the cuisine of the North Cork to the meagre fare of "the refectory." At last seldom a day went by, without one or two of their reverences finding themselves guests at the mess. The North Corkians were of a most hospitable turn, and the fathers were determined the virtue should not rust for want of ...
— The Confessions of Harry Lorrequer, Vol. 1 • Charles James Lever
... immensely struck, when he is met by Horace, and prevailed upon to repeat some of them in the very words of this philosopher of the dinner-table. Exceedingly curious they are, throwing no small light both upon the materials of the Roman cuisine and upon the treatment by the Romans of their wines. Being delivered, moreover, with the epigrammatic precision of philosophical axioms, their effect is ...
— Horace • Theodore Martin
... socially and one day two of us looked in to ask Madame's advice on how to cook something. She turned to us in astonishment. "How now, you know not how to cook a thing simple as that? Who then makes the 'cuisine' for you at home? Surely not Madame your mother when there are young girls such as you in the house?" We gazed at her dumbly while she sniffed in disgust. "Such a thing is unheard of in my country," she continued ...
— Fanny Goes to War • Pat Beauchamp
... oddest part of these experiences is that the dirtier the inn the better the fare. Wherever we found a little smartness and tidiness, there we were sure to find also a decided falling-off in the cuisine. ...
— The Roof of France • Matilda Betham-Edwards
... beneath the Turkey carpets. Plate-glass windows became hopelessly fixed in their warped and twisted sashes, and added to the heat; there was a warm incense of pine sap in the dining-room that flavored all the cuisine. And yet the babble of stocks and shares went on, and people pricked their ears over their soup to catch the ...
— The Three Partners • Bret Harte
... comfortably tucked in for the night, crooning unanimously, "There's no place like home!" To-day they have chalked up on the wall, "The Ritz Private Boarding Establishment; well-aired beds; bring your own straw. Excellent cuisine. No garage." ...
— Punch, or the London Charivari, Vol. 147, September 30, 1914 • Various
... Russian minister. He had been eighteen years in Germany, but knew not a word of any language but his own. "A quoi bon, messieurs" was his reply to our expression of astonishment; "a quoi bon apprendre la langue d'un peuple qui ne possede pas une cuisine?" '—Art of Dining, ...
— Gryll Grange • Thomas Love Peacock
... Our cuisine was bourgeoise also. Peter Ibbetson's mouth watered (after his tenpenny London dinner) to see and smell the steam of "soupe a la bonne femme," "soupe aux choux," "pot au feu," "blanquette de veau," "boeuf a la mode," "cotelettes de porc a la sauce piquante," "vinaigrette de boeuf ...
— Peter Ibbetson • George du Marier et al
... kitchen had set her free. She thought that she would be more like Gaspard, "inspired to buy what is right" if she waited until the success of her luncheon had been assured. The ensuing events had driven the affairs of her cuisine entirely out of her mind. She was constrained by her native tendency to concentrate on the business in hand to the exclusion of all other matters, big and little. She had dismissed Betty during the excitement that followed Sheila's illness, and Betty had seemed unnaturally willing ...
— Outside Inn • Ethel M. Kelley
... an assembly of men who taking position in the plaza de armas, invited the governor and all the Spanish artillery for that afternoon; and for the following day all the paid soldiers—Pampangos and Cagayanes—giving food to all and serving the Spaniards quite in the Spanish fashion, both in the cuisine and in the courtesies. It is an event of so great preeminence that the governor and all his captains and best soldiers go to it, in order to honor and conciliate those people. And any prince can well go to see those ceremonies, ...
— The Philippine Islands, 1493-1898 - Volume 40 of 55 • Francisco Colin
... le suis pour vous rendre service, mon nom c'est Gerard, et j'ai l'honneur d'etre chef de cuisine chez monsieur le consul Hollandois. A present je prie permission de vous saluer; il faut que j'aille a la maison pour faire le diner ...
— The Bible in Spain • George Borrow
... The matter of the cuisine gave him some studious hours until he suddenly recollected Andre—Andre, their old chef—the most sublime master of French Creole cookery in the Mississippi Valley. Perhaps he was yet somewhere ...
— Roads of Destiny • O. Henry
... condition, and that the garden in general was altogether disappointing. I noticed that my dogs barked a great deal, that the neighbors had become most tiresome, and that Bunsey was an unmitigated nuisance. Even the cuisine, which had been my pride and boast, grew at times unbearable, and I had not been home a fortnight before I astonished Prudence by positively assuring her that the dinner she had set before me was not worth any ...
— The Romance of an Old Fool • Roswell Field
... Leon. "You de wizard. You only play you mend de shoe; but, by gar, you make de poor voyageur pay de same like it was work! I hear dey call you Big Medicine of de Cuisine Diable." ...
— The Cobbler In The Devil's Kitchen - From "Mackinac And Lake Stories", 1899 • Mary Hartwell Catherwood
... lettuce, mango, mangosteen, mince pie, oatmeal, oyster, pineapple, porridge, porterhouse steak, salmis^, sauerkraut, sea slug, sturgeon ("Albany beef"), succotash [U.S.], supawn [U.S.], trepang^, vanilla, waffle, walnut. table, cuisine, bill of fare, menu, table d'hote [Fr.], ordinary, entree. meal, repast, feed, spread; mess; dish, plate, course; regale; regalement^, refreshment, entertainment; refection, collation, picnic, feast, banquet, junket; breakfast; lunch, luncheon; dejeuner ...
— Roget's Thesaurus of English Words and Phrases: Body • Roget
... the company cram down everything that they find eatable. The menu consists of every sort of edible article known in the Sakai cuisine, and when they have stuffed themselves to their utmost, they dance, sing and draw from their instruments the sharpest notes that ever rent the human ear whilst the furious beating of bamboos give out the sound of wooden bells. Terminated in this way the wedding festival, the newly-made husband ...
— My Friends the Savages - Notes and Observations of a Perak settler (Malay Peninsula) • Giovanni Battista Cerruti
... introduction to two or three of the merchant-princes of the city; and having heard a great deal of the splendid hospitalities of the Western metropolis of the North, we have been anticipating with considerable satisfaction stretching our limbs beneath their mahogany, and comparing their cuisine and their cellar with the descriptions of both which we have often heard from Mr. Allan M'Collop, a Glasgow man who is getting on fairly at the bar. But when we go to see our new acquaintances, or when they ...
— The Recreations of A Country Parson • A. K. H. Boyd
... bienvenus. Oui, monsieur—sans doute ce sont des gens de chantier. Dey vork in forest,' he added, with a wave of his hand—plunging into English. 'Nous sommes tous les gens de chantier—vat you call hommes de lumbare: mais pour moi, je suis chef de cuisine pour le present:' and a conversation ensued with Argent, in which Arthur made out little more than an occasional word of the Canadian's—with ease when it was so Anglican ...
— Cedar Creek - From the Shanty to the Settlement • Elizabeth Hely Walshe
... an omission not to be tolerated by two strenuous and modern young persons who would rather fox trot than eat any day. Accordingly on Thursday it was agreed that they should repair to the White Swan, a resort down the river, famous for its excellent cuisine, its perfect dance floor and its "snappy" negro orchestra. Both Ted and Madeline knew that the Swan had also a reputation of another less desirable sort, but both were willing to ignore the fact for the sake of enjoying the "jolliest jazz on the river" as the advertisement read. ...
— Wild Wings - A Romance of Youth • Margaret Rebecca Piper
... dine; and dining in that hotel was no venture. It was one of his favorite caravansaries, and so silent and swift would be the service and so delicately choice the food, that he regretted the hunger that must be appeased by the "dead perfection" of the place's cuisine. Even the music there seemed to be always ...
— Strictly Business • O. Henry
... regime, having been born in 1755 at Belley, almost on the border-line of Savoy, where he afterwards gained distinction as an advocate. In later life he regretted his native province chiefly for its figpeckers, superior in his opinion to ortolans or robins, and for the cuisine of the innkeeper Genin, where "the old-timers of Belley used to gather to eat chestnuts and drink the new white wine ...
— Library Of The World's Best Literature, Ancient And Modern, Vol 6 • Various |
