RECIPES

"Cuisine is both an art and a science: it is an art when it strives to bring about the realisation of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy, gastronomy."
-Lucien Tendret (1825-1896)
great-nephew of Jean-Anthelme Brillat-Savarin

 
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