“True sashimi is not so much bitten into as allowed to melt on the tongue. It calls for slow, supple chewing, not to bring about change in the nature of the food, but merely to allow one to saviour its airy, satiny texture. Yes, it is like a fabric: sashimi is velvet dust, verging on silk, or a bit of both, and the extraordinary alchemy of its gossamer essence allows it to preserve a milky density unknown even by clouds.”
The Gourmet by Muriel Barbery
I wanted to share this excerpt from The Gourmet, which I love especially the last sentence. I would highly recommend this book to any food enthusiast. It has been a long time since I have read a book that has thrilled and delighted me so much. I hope you enjoy it too.
Lady Rice xx
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