“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious dish on the buffet table at some fance dress ball?”
Marcel Boulestin, chef, food writer (1878-1943)
‘Simple French Cooking for English Homes’ (1923)
“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)
“It matters not how simple the food -- a chop, steak or a plain boiled or roast joint, but let it be of good quality and properly cooked, and everyone who partakes of it will enjoy it.”
Alexis Soyer 19th century French chef.
‘The Modern Housewife’ (1851)
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