33 Quotes About Desserts

I will take care of everything," I whispered, as if words might be enough to lure him back. I promised him that I'd open an Iraqi pastry shop. I lied."We will sell the vanilla cake with pomegranate sauce, the date truffles, the cardamom cookies, the sharkrlama." All the things he loved. Things we had served night after night at the restaurant.

Her Majesty's daughter Princess Helena and her granddaughter Princess Thora are visiting. Here's the menu: consommé aux fines herbes, cheese croutons, poached fillet of sole with parsley sauce and potatoes à la crème, puree of squab à la chasseur, creamed celery, pork chops with apples, red cabbage and duchesse potatoes, iced pudding à la Prince Albert, canary pudding with vanilla sauce, anchovy toast.

She wrote the names of the day's cakes on the board: traditional Southern red velvet cake and peach pound cake, but also green tea and honey macaroons and cranberry doughnuts. She knew the more unusual things would sell out first. It had taken nearly a year, but she'd won over her regulars with her skill with what they already knew, so now they would try anything she made.

Some people think sugar is the key to desserts," Mario said. "But I am here to tell you that if you want a good dessert, you have to start with a fresh egg.

Girls, it's imperative you learn this now." She levels them with a mock-serious expression, and her rapt audience leans in. "Boys are gonna come, and boys are gonna go. Unfortunately, some friends may even do the same. But dessert, y'all, will never let you down.

Oh, that's a good one," I responded to the zingy and aromatic Southampton tea truffle, picking up on hints of apricot in the Ceylon tea. "Heaven," I moaned, gripping the marble countertop where she mixed and tempered her bonbons, after tasting the strawberry balsamic truffle, made with strawberry purée, eight-year-old La Vecchia Dispensa Italian balsamic vinegar, and 66 percent dark chocolate, which was then dusted with freeze-dried strawberry powder.

Hector would spend a week perfecting a sesame grapefruit mousse that Britt had described as the union of grainy and puckering, but then ditch the mousse and debut a flawless napoleon of crackling pastry layered with coconut and kaffir lime custard. He'd sprinkled it with a vivid emerald powder that sent Leo's mouth alight when he tasted it, a fragrant tartness that intensified the creamy custard and the buttered shards of crust. It turned out to be sugared lime leaf powder.

The Owl & Moon would never lack for customers. If a person came in for Chocolate Bomb cookies for her daughter's birthday, while she waited to have them boxed she'd smell the paper-thin rosemary-garlic Cheese Pennies, and pick up two dozen. Then she'd ask for a taste of the gleaming slab of Chocolate Cherry Thunder fudge.

...fundamental Italian cookery rule that less is more!