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
Animals feed themselves; men eat; but only wise men know the art of eating — 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… — 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
The pleasures of the table belong to all times and ages, to every country and every day; they go hand in hand… — 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
At the time I write, the glory of the truffle has now reached its culmination. Who would dare to say that he… — Jean Anthelme Brillat-Savarin Copy Share Image
He who receives his friends and gives no personal attention to the meal which is being prepared for them, is not worthy… — Jean Anthelme Brillat-Savarin Copy Share Image
Poultry is for the cook what canvas is for the painter. — 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
Tell me what you eat, and I will tell you what you are. — 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
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
At the table of a gentleman living in the Chausee d'Antin was served up an Arles sausage of enormous size. "Will you… — 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
For unknown foods, the nose acts always as a sentinal and cries. 'Who goes there?' — Jean Anthelme Brillat-Savarin Copy Share Image
I am a strong partisan of second causes, and I believe firmly that the entire gallinaceous order has been merely created to… — 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
Truffle isn't exactly aphrodisiac but under certain circumstances it tends to make women more tender and men more likable — Jean Anthelme Brillat-Savarin Copy Share Image
The most indispensable qualification of a cook is punctuality. The same must be said of guests. — Jean Anthelme Brillat-Savarin Copy Share Image
Let the progress of the meal be slow, for dinner is the last business of the day; and let the guests conduct… — Jean Anthelme Brillat-Savarin Copy Share Image
Those truffled turkeys, of which the reputation and the price are still increasing, appear like beneficient stars, and make the eyes sparkle… — Jean Anthelme Brillat-Savarin Copy Share Image
Meals, in the sense in which we understand this word, began with the second age of the human species. — Jean Anthelme Brillat-Savarin Copy Share Image
Salad freshens without enfeebling and fortifies without irritating. — 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
