In the hands of an able cook, fish can become an inexhaustible source of perpetual delight.

Frying gives cooks numerous ways of concealing what appeared the day before and in a pinch facilitates sudden demands, for it takes little more time to fry a four-pound carp than to boil an egg.

He who receives his friends and gives no personal attention to the meal which is being prepared for them, is not worthy of having friends.

The centuries last passed have also given the taste important extension; the discovery of sugar, and its different preparations, of alcoholic liquors, of wine, ices, vanilla, tea and coffee, have given us flavors hitherto unknown.

Whosoever says truffle, utters a grand word, which awakens erotic and gastronomic ideas.

The pleasure of the table belongs to all ages, to all conditions, to all countries, and to all areas; it mingles with all other pleasures, and remains at last to console us for their departure.

An intelligently planned feast is like a summing up of the whole world, where each part is represented by its envoys.