Souffle Quotes

“You can't make a souffle rise twice.”

“You can't make a souffle rise twice.”

“You can't make souffle rise twice.”

“The measure of achievement is not winning awards. It's doing something that you appreciate something you believe is worthwhile. I think of my strawberry souffle. I did that at least twenty-eight times before I finally conquered it.”

“I didn't leave home until 27. I was an only child raised in Philadelphia by my mother and grandmother. My grandmother controlled the stove. She made a lot of potato meals - mashed potato, potato souffle, potato pancakes. When we didn't have electricity, we ate romantically by candlelight.”

“Ma douce... mon incomparable! T'aimer? Mais je t'ai adorée toute ma vie et je ne cesserai jamais de t'aimer? Jamais! Tant qu'il me restera une pensée, un souffle, je t'aimerais...”

“Ma couce... mon incomparable! T'aimer? Mais je t'ai adorée toute ma vie et je ne cesserai jamais de t'aimer? Jamais! Tant qu'il me restera une pensée, un souffle, je t'aimerais...”

“Language is what we use to tell stories, transmit knowledge, and build social bonds. It comforts, tickles, excites, and destroys. Every society has language, and somehow we all learn a language in the first few years of our lives, a process that has been repeated for as long as humans have been around. Unlike swimming, using Microsoft Windows, or making the perfect lemon souffle — which some of us never manage to do — learning a language is a task we can all take for granted.”

“In the evenings the family gathered at Kirkwood Hall. Sometimes Andrew cooked, sometimes Delphine. There was a bounty of vegetables from the kitchen garden: tiny patty-pan squash, radishes both peppery and sweet, beets striped deep magenta and white, golden and green, butter lettuce and spinach and peas, zucchini blossoms stuffed with Graham's mozzarella and salty anchovies. Delphine whipped eggs from the chickens into souffles. Chicken- from the chickens, sadly- were roasted in a Dutch oven or grilled under a brick. Plump strawberries from the fields and minuscule wild ones from the forest were served with a drizzle of balsamic syrup or a billow of whipped cream. Delphine's baking provided custardy tarts, flaky biscuits, and deep, dark chocolate cake.”

“The steam was thicker than expected and surprisingly easy to scoop up. Inside her mouth it swelled twice its original size and then burst into a series of delicate favors: savory cream sauce, then toasted cheese, and finally vanilla ice cream with a tinge of hazelnut.”