Quote

Frying gives cooks numerous ways of concealing what appeared the day before and in a pinch facilitates sudden demands, for it takes little more time to fry a four-pound carp than to boil an egg.

Jean Anthelme Brillat-Savarin

Change background

T
T
T

Change font

TAGS & TOPICS

Jean Anthelme Brillat-Savarin
Age: 70 †
Born: 1755
Born: April 1
Died: 1826
Died: February 2
Chef
Judge
Jurist
Lawyer
Musician
Opinion Journalist
Politician
Writer
Littles
Demands
Pound
Little
Cooking
Numerous
Facilitates
Demand
Appeared
Carp
Giving
Gives
Culinary
Frying
Way
Food
Eggs
Boil
Time
Takes
Sudden
Pinch
Ways
Cooks
Concealing
Four
Pounds
Facilitate

More quotes by Jean Anthelme Brillat-Savarin

Image
At the table of a gentleman living in the Chausee d'Antin was served up an Arles sausage of enormous size. Will you accept a slice? the host asked a lady who was sitting next to him you see it has come from the right factory.It is really very large, said the lady, casting on it a roguish glance What a pity it is unlike anything.
Jean Anthelme Brillat-Savarin
Image
Sight and touch, being thus increased in capacity, might belong to some species far superior to man or rather the human species would be far different had all the senses been thus improved.
Jean Anthelme Brillat-Savarin
Image
Truffle isn't exactly aphrodisiac but under certain circumstances it tends to make women more tender and men more likable
Jean Anthelme Brillat-Savarin
Image
Animals feed themselves men eat but only wise men know the art of eating
Jean Anthelme Brillat-Savarin
Image
Turkey is undoubtedly one of the best gifts that the New World has made to the Old.
Jean Anthelme Brillat-Savarin
Image
Those from whom nature has withheld taste invented trousers.
Jean Anthelme Brillat-Savarin
Image
The universe is nothing without the things that live in it, and everything that lives, eats.
Jean Anthelme Brillat-Savarin
Image
In the hands of an able cook, fish can become an inexhaustible source of perpetual delight.
Jean Anthelme Brillat-Savarin
Image
Once fire was discovered, the instinct for improvement made men bring food to it. First to dry it, then to put it on the coals to cook.
Jean Anthelme Brillat-Savarin
Image
He who receives his friends and gives no personal attention to the meal which is being prepared for them, is not worthy of having friends.
Jean Anthelme Brillat-Savarin
Image
The sense of smell explores deleterious substances almost always have an unpleasant smell.
Jean Anthelme Brillat-Savarin
Image
Dear gourmands! my bowels yearn towards them as a father's toward his children. They are so good natured! They have such sparkling eyes!
Jean Anthelme Brillat-Savarin
Image
I appreciate the potato only as a protection against famine, except for that, I know of nothing more eminently tasteless.
Jean Anthelme Brillat-Savarin
Image
It has been shown as proof positive that carefully prepared chocolate is as healthful a food as it is pleasant that it is nourishing and easily digested... that it is above all helpful to people who must do a great deal of mental work.
Jean Anthelme Brillat-Savarin
Image
All men, even those we call savages, have been so tormented by the passion for strong drinks, that limited as their capacities were, they were yet able to manufacture them.
Jean Anthelme Brillat-Savarin
Image
Gourmandise is an impassioned, rational, and habitual preference for all objects which flatter the sense of taste.
Jean Anthelme Brillat-Savarin
Image
To know how to eat well, one must first know how to wait.
Jean Anthelme Brillat-Savarin
Image
Seating themselves on the greensward, they eat while the corks fly and there is talk, laughter and merriment, and perfect freedom, for the universe is their drawing room and the sun their lamp. Besides, they have appetite, Nature's special gift, which lends to such a meal a vivacity unknown indoors, however beautiful the surroundings.
Jean Anthelme Brillat-Savarin
Image
The limits of pleasure are as yet neither known nor fixed, and that we have no idea what degree of bodily bliss we are capable of attaining.
Jean Anthelme Brillat-Savarin
Image
Meals, in the sense in which we understand this word, began with the second age of the human species.
Jean Anthelme Brillat-Savarin