Jean Anthelme Brillat-Savarin Quotes About Giving

We have collected for you the TOP of Jean Anthelme Brillat-Savarin's best quotes about Giving! Here are collected all the quotes about Giving starting from the birthday of the Writer – April 1, 1755! We hope you will be inspired to new achievements with our constantly updated collection of quotes. At the moment, this page contains 5 sayings of Jean Anthelme Brillat-Savarin about Giving. We will be happy if you share our collection of quotes with your friends on social networks!

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When you have breakfasted well and fully, if you will drink a big cup of chocolate at the end you will have digested the whole perfectly three hours later, and you will still be able to dine. Because of my scientific enthusiasm and the sheer force of my eloquence I have persuaded a number of ladies to try this, although they were convinced it would kill them; they have always found themselves in fine shape indeed, and have not forgotten to give the Professor his rightful due.
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Jean Anthelme Brillat-Savarin

Jean Anthelme Brillat-Savarin (2009). “The Physiology of Taste: or Meditations on Transcendental Gastronomy”, p.121, Vintage

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Place a substantial meal before a tired man and he will eat with effort and be little better for it at first. Give him a glass of wine or brandy, and immediately he feels better: you see him come to life again before you.
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Jean Anthelme Brillat-Savarin

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'Monsieur,' Madame d'Arestel, Superior of the convent of the Visitation at Belley, once said to me more than fifty years ago, 'whenever you want to have a really good cup of chocolate, make it the day before, in a porcelain coffeepot, and let it set. The night's rest will concentrate it and give it a velvety quality which will make it better. Our good God cannot possibly take offense at this little refinement, since he himself is everything that is most perfect.'
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Jean Anthelme Brillat-Savarin

Food

Jean Anthelme Brillat-Savarin (2009). “The Physiology of Taste: or Meditations on Transcendental Gastronomy”, p.124, Vintage

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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.
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Jean Anthelme Brillat-Savarin

Food

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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.
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Jean Anthelme Brillat-Savarin

Food

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