Word: brillat
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Dates: during 1970-1979
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...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...
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...
...intermediate category, The Best's Best French Cookbook is the 20th century's Great Book of French Cuisine by Henri-Paul Pellaprat. Francophiles know better. Le plus meilleur livre is the 19th century The Physiology of Taste by Anthelme Brillat-Savarin, with entries on the erotic properties of truffles and rules of exemplary dinners: "Let the number of guests not exceed twelve ... the men witty and not pedantic, the women amiable and not too coquettish; the dishes exquisite but few ... the signal to leave not before 11, and everyone in bed at midnight...
...Physiology of Taste, Jean Brillat-Savarin...