Word: brillat
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Since cooking was the theme of your cover, may I quote Brillat-Savarin: "The discovery of a new dish does more for the human race than the discovery of a new star...
...Jean Anthelme Brillat-Savarin...
...group has given more meaning to Brillat-Savarin's statement than the chefs of France. They are the world's gastronomers royal. But they exact from their followers a literally heavy price -in calories and cholesterol. Their creations call for churns of butter, streams of cream and eggs by the dozen. With the late great Chef Fernand Point, they cry with all the fervor of a Richard III, "Du beurre! Donnez-moi du beurre! Toujours du beurre...
...predicts, will actually improve the taste of many dishes, but will not be so restrictive as minceur cooking in the use of rich ingredients when they best serve the purpose. In any case, such a marriage promises yet another galaxy of new dishes, and is doubtless one that Brillat-Savarin would say was made in heaven...
Then again, there is no accounting for the Bridge Kitchenware Corp. The Manhattan emporium contains enough implements to satisfy all the descendants of Brillat-Savarin. Yet its owner, Fred Bridge, keeps the store looking more like a warehouse than a house of wares, and when nonbuying shoppers browse through the overcrowded aisles, he makes a fetish out of insulting them...