No man under forty can be dignified with the title of gourmet.

When I need a word and do not find it in French, I select it from other tongues, and the reader has either to understand or translate me. Such is my fate.

Poultry is for the cook what canvas is for a painter, or the cap of Fortunatus for a conjurer.

Gastronomers of the year 1825, who find sateity in the lap of abundance, and dream of some newly-made dishes, you will not enjoy the discoveries which science has in store for the year 1900, such as foods drawn from the mineral kingdom, liqueurs produced by the pressure of a hundred atmospheres; you will never see the importations which travelers yet unborn will bring to you from that half of the globe which has still to be discovered or explored. How I pity you!

Cooking is one of the oldest arts and one which has rendered us the most important service in civic life.

The table is the only place where we do not get weary during the first hour.

Food is all those substances which, submitted to the action of the stomach, can be assimilated or changed into life by digestion, and can thus repair the losses which the human body suffers through the act of living.