- tell you what you are."
Aphorism IV,
Physiologie du goût Jean
Anthelme Brillat-Savarin (French pronunciation: [ʒɑ̃ ɑ̃tɛlm bʁija savaʁɛ̃], (2
April 1755...
-
Brillat-Savarin (French pronunciation: [bʁija savaʁɛ̃]) is a soft-ripened
triple cream cow's milk
cheese with at
least 72% fat in dry
matter (roughly...
-
revived in 1801 as the
title of a poem by
Joseph Berchoux [fr]. It was
Brillat-Savarin, in his
Physiologie du goût (1825) who
systematized the
study of...
-
Bernd Brillat (born 16
March 1951) is a
German former footballer.
Brillat pla**** for BFC
Dynamo in the DDR-Oberliga
between 1970 and 1982. He
became East...
-
Small rounds are aged for one w****, and can also be
considered of the type
Brillat-Savarin;
larger ones are aged for two w****s or more. Description: White...
- In cooking,
timbale (French: [tɛ̃bal])
derived from the
French word for "kettledrum", also
known as timballo, can
refer to
either a kind of pan used for...
- triple-crèmes are fresh, like mascarpone.
Others are soft-ripened, like
Brillat-Savarin, Boursault, Blue Castello, Explorateur, and St. André.[citation...
- of the
study of
culinary arts in
Europe was
organized by Jean
Anthelme Brillat-Savarin, a man
famous for his
quote "Tell me what you eat, and I will tell...
-
Roquefort in France: Frédéric
Leblanc du Vernet, 1869: 627 Époisses:
Brillat-Savarin,
early 19th century: 254
Stilton in
England (1912)
Cheddar in...
- studied.
Truffles long
eluded techniques of cultivation, as Jean-Anthelme
Brillat-Savarin (1825) noted: The most
learned men have
sought to
ascertain the...
