How To Use savarin In A Sentence
- According to the 19th-century food philosophe Jean Anthelme Brillat-Savarin, discovering a new dish "does more for human happiness than the discovery of a new star. A Chef Opens His Recipe Box
- In the early 1800s the French gastronome Jean Anthelme Brillat-Savarin knew whereof he spoke when he said "Tell me what you eat, and I will tell you who you are. Meathead Goldwyn: A Dozen Resolutions For The Outdoor Cook
- The rich, light, delicate yeast cake, made from flour, eggs, butter, and sugar, is related to brioche, baba, and savarin.
- Furthermore, Brillat-Savarin recognises that obesity does not exist among wild tribes who need physical exercise to get their daily nutrition.
- In his book, Brillat-Savarin regarded hearing a more subtle mechanism than taste: Taste is not so richly endowed as hearing; the latter can appreciate and compare many sounds at the same time; but taste, on the other hand, is actually simple — that is to say, that two flavours at one are equally inappreciable. Sing for your supper
- Say as mysteriously as you can that parties you are forbidden to name instruct you to treat with M. Savarin, and offer him the terms I have specified, the thirty thousand francs paid to him in advance the moment he signs the simple memorandum of agreement. The Parisians — Volume 05
- My savarin with rum and muscatel tasted like a stale doughnut soused in wine.
- Get there soon to enjoy summery puds including savarin of marinated seasonal fruits and peach melba with a twist. The Sun
- M. Savarin, wit, critic, and poet, with his pleasant, sensible wife; and a few others, who, the M.estro confided to me in a whisper, were authorities in the press. The Parisians — Volume 01
- To distinguish semantically between "gourmandise" in its proper application ( "la gourmandise proprement dite") and the common understanding of "gourmandise" as gluttony one must partake in the gourmand's powers of discrimination — unlike the lexicographers, but quintessentially like Savarin, whose prose, in portraying the gourmand's enjoyment of his expertise, takes pleasure it itself. Economies of Excess in Brillat-Savarin, Balzac, and Baudelaire