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  • The most indispensable qualification of a cook is punctuality. The same must be said of guests.

    Jean Anthelme Brillat-Savarin
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    Jean Anthelme Brillat-Savarin, Leonard Francis Simpson (1859). “The handbook of dining, based chiefly upon the Physiologie du goût of Brillat-Savarin”, p.7
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The most indispensable qualification of a cook is punctuality. The same must be said of guests. - Jean Anthelme Brillat-Savarin
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