"The most indispensable quality of a cook is punctuality; it should also be that of a guest."
Jean-Anthelme Brillat-Savarin (1755-1826)
'The Physiology of Taste'.
“I have always been punctual at the hour of dinner, for I know that all those whom I kept waiting at that provoling interval would employ those unpleasant moments to sum up my faults.”
Nicolas Boileau (-Despreaux) (1636-1711)
“Beans are highly nutritious and satisfying, they can also be delicious if and when properly prepared, and they posses over all vegetables the great advantage of being just as good, if not better, when kept waiting, an advantage in the case of people whose disposition or occupation makes it difficut for them to be punctual at mealtime.”
Andre Simon (1877-1970)
‘The Concise Encyclopedia of Gastronomy’ (1952)
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