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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

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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
Little
Cooking
Numerous
Facilitates
Giving
Demand
Appeared
Carp
Way
Gives
Culinary
Frying
Time
Food
Eggs
Boil
Takes
Sudden
Pinch
Ways
Cooks
Concealing
Four
Pounds
Facilitate
Littles
Demands
Pound

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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.
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The sense of smell explores deleterious substances almost always have an unpleasant smell.
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The sense of smell, like a faithful counsellor, foretells its character.
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Turkey is undoubtedly one of the best gifts that the New World has made to the Old.
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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.
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Some dishes are of such indisputable excellence that their appearance alone is capable of arousing a level-headed man's degustatory powers. All those who, when presented with such a dish, show neither the rush of desire, nor the radiance of ecstasy, may justly be deemed unworthy of the honors of the sitting, and its related delights.
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I am a strong partisan of second causes, and I believe firmly that the entire gallinaceous order has been merely created to furnish our larders and our banquets.
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The universe is nothing without the things that live in it, and everything that lives, eats.
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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.
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Cooking is one of the oldest arts and one which has rendered us the most important service in civic life.
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To know how to eat well, one must first know how to wait.
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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.
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Dessert without cheese is like a beauty with only one eye
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In the state of society in which we now find ourselves, it is difficult to imagine a nation which lived solely on bread and vegetables.
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Burgundy makes you think of silly things Bordeaux makes you talk about them, and Champagne makes you do them.
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The centuries last passed have also given the taste important extension the discovery of sugar, and its different preparations, of alcoholic liquors, of wine, ices, vanilla, tea and coffee, have given us flavors hitherto unknown.
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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.
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Vegetables, which are the lowest in the scale of living things, are fed by roots, which, implanted in the native soil, select by the action of a peculiar mechanism, different subjects, which serve to increase and to nourish them.
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Nothing is more pleasant than to see a pretty woman, her napkin well placed under her arms, one of her hands on the table, while the other carries to her mouth, the choice piece so elegantly carved.
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Another novelty is the tea-party, an extraordinary meal in that, being offered to persons that have already dined well, it supposes neither appetite nor thirst, and has no object but distraction, no basis but delicate enjoyment.
Jean Anthelme Brillat-Savarin