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
In the hands of an able cook, fish can become an inexhaustible source of perpetual delight. — 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
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
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
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
The universe is nothing without the things that live in it, and everything that lives, eats. — 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
It has been shown as proof positive that carefully prepared chocolate is as healthful a food as it is pleasant; that it… — Jean Anthelme Brillat-Savarin Copy Share Image
Some dishes are of such indisputable excellence that their appearance alone is capable of arousing a level-headed man's degustatory powers. All those… — 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
Another novelty is the tea-party, an extraordinary meal in that, being offered to persons that have already dined well, it supposes neither… — 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
