“Some dishes are of such indisputable excellence that their appearance alone is capable of arousing a level-headed man's degustatory powers. All those who, when presented with such a dish, show neither the rush of desire, nor the radiance of ecstasy, may justly be deemed unworthy of the honors of the sitting, and its related delights.”
Meditation XIII in the 'Physiologie du gout'
“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)
“An oyster, that marvel of delicacy, that concentration of sapid excellence, that mouthful before all other mouthfuls, who first had faith to believe it, and courage to execute? The exterior is not persuasive.”
Henry Ward Beecher
“Fish is held out to be one of the greatest luxuries of the table and not only necessary, but even indispensable at all dinners where there is any pretence of excellence or fashion.”
Isabella Beeton (1836-1865)
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