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
Jean-Anthelme Brillat-Savarin (1755-1826) was a French gastronome, lawyer, magistrate and author who helped to develop the art of food writing. His most famous and influential book, The Physiology of Taste, consists of 8 volumes and was published in December of 1825, two months before his death at the age of 71. His influence is so significant that a cow’s milk cheese, a rum yeast cake, and a ring mold are all named after him. He is considered by many to have been the best food critic ever.
- Simon Says: Daily Food Quote, August 4, 2011
- Simon Says: Daily Food Quote, August 1, 2011
- Simon Says: Daily Food Quote, August 11, 2011
- Simon Says: Daily Food Quote, August 16, 2011