From time immemorial, soups and broths have been the worldwide medium for utilizing what we call the kitchen … - Louis Pullig De Gouy

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Every once in a while, there comes a story. A story that blows your mind. One where you know you've made a difference. That's what makes it all worthwhile. That and the anticipation. It's addictive, because you never know when it will happen, but when it does, nothing in the world is as important.

Louis Pullig De Gouy

From time immemorial, soups and broths have been the worldwide medium for utilizing what we call the kitchen byproducts or as the French call them, the 'dessertes de la table' (leftovers), or 'les parties interieures de la bete', such as head, tail, lights, liver, knuckles and feet.

Bete, Byproducts, Food, Knuckles, Light, Party

Same Author Quotes

Clam chowder is one of those subjects, like politics or religion, that can never be discussed lightly. Bring it up even incidentally, and all the innumerable factions of the clam bake regions raise their heads and begin to yammer.

Chowder, Clam, Cooking, Culinary, Food, Subjects

One whiff of a savory aromatic soup and appetites come to attention. The steaming fragrance of a tempting soup is a prelude to the goodness to come. An inspired soup puts family and guests in a receptive mood for enjoying the rest of the menu.

Attention, Food, Fragrance, Guests, Steaming

Soup is the song of the hearth. . . and the home.

Food, Hearth, Home, Song, Soup

Soup is cuisine's kindest course. It breathes reassurance; it steams consolation; after a weary day it promotes sociability, as the five o'clock cup of tea or the cocktail hour.

Day, Food, Hour, Party, Promotes, Tea

Soups challenge us, because an enticing flavorful stew can be as different from the thin watery beverage sometimes erroneously called soup as a genuine green turtle is from the mock turtle.

Challenge, Challenges, Enticing, Food, Mock, Turtles