". . . gastronomical perfection can be reached in these combinations: one person dining alone, usually upon a couch or a hill side; two people, of no matter what sex or age, dining in a good restaurant; six people . . . dining in a good home."
M. F. K. Fisher, 'An Alphabet for Gourmets,' 1949.
"In cooking, as in all the arts, simplicity is the sign of perfection."
“Lawyers, Preachers, and Tomtits Eggs, there are more of them hatch'd than come to perfection.”
Benjamin Franklin (1706-1790) ‘Poor Richard's Almanac’
“The difference of a single day is perceptible. Vegetables can only be tasted in perfection, gathered the same day.”
John Pintard (1759-1844)
"Actually, the true gourmet, like the true artist, is one of the unhappiest creatures existent. His trouble comes from so seldom finding what he constantly seeks: perfection."
“....try the mustard, -- a man can't know what turnips are in perfection without mustard.”
Mark Twain (Samuel Langhorne Clemens)
(1835-1910) ‘The Gilded Age’ (1873)
On the perfect cup of coffee: "Black as the devil, hot as hell, pure as an angel, sweet as love."
Charles Maurice de Talleyrand
“Hunger makes you restless. you dream about food -- not just any food, but perfect food, the best food, magical meals, famous and awe-inspiring, the one piece of meat, the exact taste of buttery corn, tomatoes so ripe they split and sweeten the air, beans so crisp they snap between the teeth, gravy like mother's milk singing to your bloodstream.”
Dorothy Allison (1949--)
“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice for the result to be perfect.”
Fernand Point, ‘Ma gastronomie’ (1897-1955)
“The economy of the kitchen is only a counterpart, in its simplicity or complication, its rudeness or luxury, of the economy of the State. The perfectibility of cookery indicates the perfectibility of society. The progress of cookery is the progress of civilisation.”
Frederick W. Hackwood, ‘Good Cheer’ (1911)
Perfectly prepared lobster are "not unlike hot curds, juicy and tender, and sweet as scorched honey from ocean depths."
Kenneth Robert, ‘Northwest Passage’
“One only dines well at the homes of true gastronomes who feel all the nuances: the least puffiness spoils the loveliest of faces and attention to detail creates perfection.”
Lucien Tendret (1825-1896)
“The strands of spaghetti were vital, almost alive in my mouth, and the olive oil was singing with flavor. It was hard to imagine that four simple ingredients [olive oil, pasta, garlic and cheese] could marry so perfectly.”
Ruth Reichl, 'Tender at the Bone' (1998)
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