1.
Reservations and cloth napkins are really minor pinnacles in the high sierra of the New York lunch. The zenith, the Mount Whitney of lunches, the noon meal at which all local lines of force converge [is] the Bar Room of the Four Seasons.
Raymond Sokolov
2.
Manhattan is a narrow island off the coast of New Jersey devoted to the pursuit of lunch.
Raymond Sokolov
3.
The Bar Room has a corner table placed strategically at a point diagonally across from the entrance. the table of tables in the setting of settings in the building of buildings. In the religion of lunch, this is the holy of holies.
Raymond Sokolov
4.
The noncook is in a helpless position, much like that of the car owner who can’t change a tire and has to depend on mechanics to keep his automobile running.
Raymond Sokolov
5.
To the chefs who pioneered the nouvelle cuisine in France, the ancienne cuisine they were rebelling against looked timeless, primordial, old as the hills. But the cookbook record proves that the haute cuisine codified early in this century by Escoffier barely goes back to Napoleon's time. Before that, French food is not recognizable as French to modern eyes. Europe's menu before 1700 was completely different from its menu after 1800, when national cuisines arose along with modern nations and national cultures.
Raymond Sokolov
6.
Sichuan food would not be Sichuanese without the hot chilies that arrived before 1700 from South America.
Raymond Sokolov
7.
Arthur Rimbaud was a disreputable, mean, ruthless, perverse, hateful wretch. He was also one of the greatest poets who ever lived.
Raymond Sokolov
8.
Only the river is free, always changing but always the same.
Raymond Sokolov
