In fine, the truffle is the very diamond of gastronomy. — Jean Anthelme Brillat-Savarin Copy Share Image
Turkey is undoubtedly one of the best gifts that the New World has made to the Old. — Jean Anthelme Brillat-Savarin Copy Share Image
Poultry is for the cook what canvas is for a painter, or the cap of Fortunatus for a conjurer. — Jean Anthelme Brillat-Savarin Copy Share Image
Salad freshens without enfeebling and fortifies without irritating. — Jean Anthelme Brillat-Savarin Copy Share Image
In the hands of an able cook, fish can become an inexhaustible source of perpetual delight. — Jean Anthelme Brillat-Savarin Copy Share Image
Those from whom nature has withheld taste invented trousers. — Jean Anthelme Brillat-Savarin Copy Share Image
You first parents of the human race...who ruined yourself for an apple, what might you have done for a truffled turkey? — Jean Anthelme Brillat-Savarin Copy Share Image
Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste. — Jean Anthelme Brillat-Savarin Copy Share 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 Copy Share Image
Frying gives cooks numerous ways of concealing what appeared the day before and in a pinch facilitates sudden demands, for it takes… — Jean Anthelme Brillat-Savarin Copy Share Image
The truffle is not a positive aphrodisiac, but it can upon occasion make women tenderer and men more apt to love. — Jean Anthelme Brillat-Savarin Copy Share Image
Gourmandise is an impassioned, rational, and habitual preference for all objects which flatter the sense of taste. — Jean Anthelme Brillat-Savarin Copy Share Image
Dear gourmands! my bowels yearn towards them as a father's toward his children. They are so good natured! They have such sparkling… — Jean Anthelme Brillat-Savarin Copy Share Image
If any man has drunk a little too deeply from the cup of physical pleasure; if he has spent too much time… — Jean Anthelme Brillat-Savarin Copy Share Image
Cooking is one of the oldest arts and one which has rendered us the most important service in civic life. — Jean Anthelme Brillat-Savarin Copy Share Image
Beasts feed. Man eats. Only the man of intellect knows how to eat. — Jean Anthelme Brillat-Savarin Copy Share Image
'Monsieur,' Madame d'Arestel, Superior of the convent of the Visitation at Belley, once said to me more than fifty years ago, 'whenever… — Jean Anthelme Brillat-Savarin Copy Share Image
Vegetables, which are the lowest in the scale of living things, are fed by roots, which, implanted in the native soil, select by the… — Jean Anthelme Brillat-Savarin Copy Share Image
Frying gives cooks numerous ways of concealing what appeared the day before and in a pinch facilitates sudden demands, for it takes little more… — Jean Anthelme Brillat-Savarin Copy Share Image
Animals feed themselves; men eat; but only wise men know the art of eating — Jean Anthelme Brillat-Savarin Copy Share Image
The senses are the organs by which man places himself in connexion with exterior objects. — Jean Anthelme Brillat-Savarin Copy Share Image
Those persons who suffer from indigestion, or who become drunk, are utterly ignorant of the true principles of eating and drinking. — Jean Anthelme Brillat-Savarin Copy Share 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… — Jean Anthelme Brillat-Savarin Copy Share Image
In the centre of a spacious table rose a pastry as large as a church, flanked on the north by a quarter of cold… — Jean Anthelme Brillat-Savarin Copy Share Image
Burgundy makes you think of silly things; Bordeaux makes you talk about them, and Champagne makes you do them. — Jean Anthelme Brillat-Savarin Copy Share Image
Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste. — Jean Anthelme Brillat-Savarin Copy Share Image
An intelligently planned feast is like a summing up of the whole world, where each part is represented by its envoys. — Jean Anthelme Brillat-Savarin Copy Share Image
To claim that wines should not be changed is a heresy; the palate becomes saturated and after the third glass the best of wines… — Jean Anthelme Brillat-Savarin Copy Share Image
