The Stag Cook Book, Written for Men by Men
Nonfiction, Food & Drink, Seafood, Soups & Stews, Vegetables & Salads
| Author: | Carroll Mac Sheridan | ISBN: | 1230000364836 |
| Publisher: | AGEB Publishing | Publication: | April 15, 2015 |
| Imprint: | Language: | English |
| Author: | Carroll Mac Sheridan |
| ISBN: | 1230000364836 |
| Publisher: | AGEB Publishing |
| Publication: | April 15, 2015 |
| Imprint: | |
| Language: | English |
Cooking is a gift, not an art. Eating is an art, not a gift. In combination a grace is developed. No great culinary triumph was ever perfected by accident.
Charles Lamb’s essay on roast pig was responsible for a tidal wave of burnt pork that swept over England in the nineteenth century. Mr. Lamb led a hungry empire to the belief that only through an act of incendiarism could a suckling porker be converted into a delicacy; whereas, as a matter of fact, the perfection of roast pork, golden-brown and unseared by fire, were possible only in the oven.
Lucullus, the good Roman gourmet, had his meals cooked in a mint. He required that his masterpieces be served on gold and silver and crystal, and spread on a table of lapis lazuli. The sauces compiled for him were worth more than the food upon which they were poured. He was the high priest of extravagance and luxury. A single meal stood him a fortune. He had more regard for the cost than for the cooking. It is said that his death was hastened by dyspepsia.
Cooking is a gift, not an art. Eating is an art, not a gift. In combination a grace is developed. No great culinary triumph was ever perfected by accident.
Charles Lamb’s essay on roast pig was responsible for a tidal wave of burnt pork that swept over England in the nineteenth century. Mr. Lamb led a hungry empire to the belief that only through an act of incendiarism could a suckling porker be converted into a delicacy; whereas, as a matter of fact, the perfection of roast pork, golden-brown and unseared by fire, were possible only in the oven.
Lucullus, the good Roman gourmet, had his meals cooked in a mint. He required that his masterpieces be served on gold and silver and crystal, and spread on a table of lapis lazuli. The sauces compiled for him were worth more than the food upon which they were poured. He was the high priest of extravagance and luxury. A single meal stood him a fortune. He had more regard for the cost than for the cooking. It is said that his death was hastened by dyspepsia.
