"Culinary art" Quotes from Famous Books
 ... a lemon-squash personally, but I had often heard of it, and wished to show my familiarity with British culinary art. ...
— A Cathedral Courtship • Kate Douglas Wiggin
... anything boiled again unless it's his live carcass boiling in oil. Tell him that I hate the smell, the sight, and the sound of garlic. Tell him that jerked beef is a fitting sustenance for maggots, but not for hungering man. Tell him there is a place in the culinary art for red peppers, but not by the handful. Tell him, may he burn hereafter as I have burned within and lap up with joy the tears that I have shed in pain. ...
— Through stained glass • George Agnew Chamberlain
... service was that which it contained. It may not have been such as would enhance the reputation of a French chef, but to us then it seemed that the culinary art ...
— Under the Andes • Rex Stout
... a dish called Truffes a la puree d'ortolans. The happy few who tasted this dish, as concocted by the royal hand of Louis himself, described it as the very perfection of the culinary art. The Duc d'Escars was sent for one day by his royal master, for the purpose of assisting in the preparation of a glorious dish of Truffes a la puree d'ortolans; and their joint efforts being more than usually successful, the happy ...
— The Mirror of Literature, Amusement, and Instruction - Vol. 19, Issue 530, January 21, 1832 • Various
... steak-piece; the aitch-bone, the favorite stew; the buttock, the thick flank, and the thin flank are all excellent boiling-pieces when corned; the hock and the shin make soup and afford stock for the various requirements of the culinary art; and the tail furnishes ox-tail soup—a favorite English luncheon. These are all the pieces of the hind-quarter, and they are valuable of ...
— Cattle and Their Diseases • Robert Jennings |
