Israel Quotes

Breakfast is always the best time for something juicy, sweet and fresh - it just feels like the right way to open the day. There's no right way, though, when it comes to choosing the fruit.
Brunch, for me, is an extended breakfast that should be enjoyed whenever you have time properly to engage in cooking and eating.
Brussels sprouts are really quite versatile.
Buckwheat, like Marmite and durian, is a seriously divisive foodstuff, so it needs a seriously capable defence team if it's ever going to make it on to most people's dinner tables.
Buttermilk's palate-cleansing tartness is one reason it's used a lot in southern India, where meals often end with a small bowl of the stuff served with plain rice and pickles.
Call me tacky, but I love the union of sweet and sour, even in some now-unloved Oriental dishes incorporating pineapple and ketchup.
Celery leaves are an underused ingredient, most likely because supermarkets sell mostly leafless stalks.
Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour.
Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. It has a more peppery aroma, with sharpness and sweetness, too.
Chermoula is a potent North African spice paste that is ideal for smearing on your favourite vegetables for roasting.
Chickpeas are one of my favourite things to serve with chorizo or lamb meatballs; they also work brilliantly as the quiet partner in a vibrant alphonso mango salad.
Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and enticingly smoky. I add it to steamed rice with strips of omelette and a few baby veg stir-fried with soy.
Chipotles, which are dried jalapeno peppers, give out a terrific smoky flavour - they're warm, earthy and usually not too spicy.
Cobnuts have a fresher flavour than any other nut I know of and go very well with autumnal fruit and light cheeses.
Conflict is very much a state of mind. If you're not in that state of mind, it doesn't bother you.
Custard is controversial: what makes it a custard, how best to cook it and, crucially, is it to be eaten or put in a pie and thrown?
Dad likes my food, but he probably thinks it's too busy. He is a wonderful cook but only uses three ingredients. My mum rips out my articles and makes my recipes.
Date syrup is a natural sweetener that has wonderful richness and treacly depth; I drizzle it over semolina porridge.
Dinner parties are still highly popular, and I believe they always will be.
Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in risottos, mashed roots and winter soups.
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AuthorName
Adam Smith
Profession
Economist
BirthDate
05 June, 1723
DeathDate
17 July, 1790
Country
Scotland
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