Top Ashim Quotes

Browse top 8 famous quotes and sayings about Ashim by most favorite authors.

Favorite Ashim Quotes

1. "I love sashimi, mainly tuna sashimi. I will buy six pieces or so a day and just snack on them. Sometimes I wrap them up in my mini seaweed sheets."
Author: Christine Teigen
2. "There are many cultural prejudices. For instance, even though fresh fish is a regional staple, Catalans don't like sashimi."
Author: Ferran Adria
3. "Jealousy is like wasabe—a little can add excitement to your salmon sashimi but too much can make you cry and trigger facial contortions. I find it very flattering if someone is jealous of me. It is an affirmation that I am hot and spectacular. It is a confirmation of my value and importance. Yes, I am vain."
Author: Jessica Zafra
4. "Though no longer pregnant, she continues, at times, to mix Rice Krispies and peanuts and onions in a bowl. For being a foreigner Ashima is beginning to realize, is a sort of lifelong pregnancy -- a perpetual wait, a constant burden, a continuous feeling out of sorts. It is an ongoing responsibility, a parenthesis in what had once been an ordinary life, only to discover that previous life has vanished, replaced by something more complicated and demanding. Like pregnancy, being a foreigner, Ashima believes, is something that elicits the same curiosity of from strangers, the same combination of pity and respect."
Author: Jhumpa Lahiri
5. "On a sticky August evening two weeks before her due date, Ashima Ganguli stands in the kitchen of a Central Square apartment, combining Rice Krispies and Planters peanuts and chopped red onion in bowl."
Author: Jhumpa Lahiri
6. "For being a foreigner, Ashima is beginning to realize, is a sort of lifelong pregnancy--a perpetual wait, a constant burden, a continuous feeling out of sorts. It is an ongoing responsibility, a parenthesis in what had once been ordinary life, only to discover that that previous life has vanished, replaced by something more complicated and demanding."
Author: Jhumpa Lahiri
7. "Culture and tradition have to change little by little. So 'new' means a little twist, a marriage of Japanese technique with French ingredients. My technique. Indian food, Korean food; I put Italian mozzarella cheese with sashimi. I don't think 'new new new.' I'm not a genius. A little twist."
Author: Masaharu Morimoto
8. "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.... my cheeks recalled the effects of its profound caress."
Author: Muriel Barbery

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