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“...an ignorant and pretentious bunch try to improve on what is already the finest..... The improviser sets himself up at the stove just as he does anywhere else. With his eyes turned to heaven instead of on his saucepans, he drops in a pinch of curry powder here, a spoonful of brandy there, and somewhere else, something even worse - a few drops of custard! He uses any old stuffing, he dribbles in some frightful additive. . .. Old words, classic terms, and traditions are all flouted by these priests of improvisation - it seems that we are a long way removed from the discreet combinations of flavors, thought out at length, that were once the basis of French gourmandise. . . .”
Colette (Sidonie Gabrielle)
French novelist (1873-1954)
‘Prisons et paradis’, Hachette, (1933)
“Truffles are only really good after Christmas.....So let us allow ignorant fops, beardless gourmands, and inexperienced palates the perry triumph of eating the first truffles.”
Grimod de la Reynière (1758-1838)
“It may be safely averred that good cookery is the best and truest economy, turning to full account every wholesome article of food, and converting into palatable meals what the ignorant either render uneatable or throw away in disdain.”
‘Modern Cookery for Private Families’ (1845)
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