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.

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

The sense of smell, like a faithful counsellor, foretells its character.

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

The pleasures of the table belong to all times and ages, to every country and every day; they go hand in hand with all our other pleasures, outlast them, and remain to console us for their loss.

At the time I write, the glory of the truffle has now reached its culmination. Who would dare to say that he has been at a dinner where there was not a pièce truffée? Who has not felt his mouth water in hearing truffles a la provencale spoken of? In fine, the truffle is the very diamond of gastronomy.

The discovery of a new dish confers more happiness on humanity, than the discovery of a new star.