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Quote by Jean Anthelme Brillat-Savarin

“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.”

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Jean Anthelme Brillat-Savarin

Jean Anthelme Brillat-Savarin was a French writer and politician recognized for his contributions to the field of gastronomy. Born on April 1, 1755, he was a significant figure in the culinary world during the late 18th and early 19th centuries. His seminal work, 'The Physiology of Taste', is regarded as a cornerstone in the study of food and flavor. Brillat-Savarin passed away on February 2, 1826. more

“A mighty porterhouse steak an inch and a half thick, hot and sputtering from the griddle; dusted with fragrant pepper; enriched with little melting bits of butter of the most impeachable freshness and genuineness; the precious juices of the meat trickling out and joining the gravy, archipelagoed with mushrooms; a township or two of tender, yellowish fat gracing an out-lying district of this ample county of beefsteak; the long white bone which divides the sirloin from the tenderloin still in its place.”

Littles Long Stills Two Lying Bits White Half Hot Bones Fats Meat Divides Thick Inches Juice Melting Joining County Steak Mushrooms Freshness Peppers Gravy Genuineness

Author:Mark Twain

“Seize the moment. Remember all those women on the 'Titanic' who waved off the dessert cart.”

“There is no technique, there is just the way to do it. Now, are we going to measure or are we going to cook?”

Way Technique Cooks

Author:Frances Mayes

Quote by Jean Anthelme Brillat-Savarin

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