Food Quotes by Hannah Tunnicliffe

“Her smile was somehow a little too bright, but I watched as she showed me how she had scored the puff pastry and brushed…

— Hannah Tunnicliffe

“Voila. Macarons. These ones I made yesterday for a party tonight, so they should be delicious." He is right, of course; they are perfect.…

— Hannah Tunnicliffe

“Un Petit Phenix is born as Lillian's is resurrected, even more beautiful than before, with new wallpaper, new windows, and repaired chairs. It is…

— Hannah Tunnicliffe

“I don't know how long I spent wandering about the supermarket creating meals in my mind. Hot roast chicken and mayonnaise sandwiches. Pizzas on…

— Hannah Tunnicliffe

“So good to meet another- what do you say, 'foodie'? And I was just buying jam." He holds up a single jar of raspberry…

— Hannah Tunnicliffe

“I rip open a packet of buffalo mozzarella, ivory spheres floating in a milky womb. I drain the liquid and cut a thick, creamy…

— Hannah Tunnicliffe

“I pass the bakery on the corner, the smells hitting me before I reach the shop itself. They are thick and sweet. Cars are…

— Hannah Tunnicliffe

“It has been a few days since I left the apartment, other than to fetch flour and sugar and royal icing mix. I have…

— Hannah Tunnicliffe

“The pastry kitchen is colder than I had imagined but smells delicious, as sweet and crisp as the bite of an apple. The walls…

— Hannah Tunnicliffe

“We'll start with Un Petite Flamme. It's our espresso macaron. Go on, try it." She looks down at her plate. "This one? With the…

— Hannah Tunnicliffe

“She takes in the sight of a cake with thick frosting, covered in edible silver stars. I call it Princess Cake, and little girls…

— Hannah Tunnicliffe

“I like caramel flavors; some people prefer a lighter taste, like rose, at least to start with. The chocolate-flavored ones are lovely, of course..."…

— Hannah Tunnicliffe

“Every time the waiter with the cheese platter comes by I take two or three cracker loads at a time. I give him a…

— Hannah Tunnicliffe

“I've been eating my version of Herme's Ispahan macaron all week, trying to get it right." "Eating what?" "Ispahan. It's a rose macaron, with…

— Hannah Tunnicliffe

“How do you fancy making some dark cherry ganache with me, and we can fill these little yuzu shells with that instead? They can…

— Hannah Tunnicliffe