“A combination of the qualities of the scholar, the master cook, the painter, the gastronomer, the sportsman and the pantologist, assisted by the skill of the bookmaker and etcher, will be required to compose the cookbook par excellence.”
George Ellwanger (1848-1906)
‘Pleasures of the Table’ (1902)
“The only cooks in the civilized world are French cooks. . . . Other nations understand food in general; the French alone understand cooking, because all their qualities - promptitude, decision, tact - are employed in the art. No foreigner can make a good white sauce.”
Roqueplan (born Louis Victor Nestor Rocoplan) French journalist and theater administrator
'La Vie parisienne' (1853)
“The qualities of an exceptional cook are akin to those of a successful tightrope walker: an abiding passion for the task, courage to go out on a limb and an impeccable sense of balance.”
Bryan Miller, ‘N.Y. Times’ 10/23/83
“The most indispensable quality of a cook is promptness, and it should be that of the diner as well.”
Jean-Antheleme Brillat-Savarin (1755-1826)
‘The Physiology of Taste’ (1825)
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