Fish in the hands of a skilled cook can become an inexhaustible source of gustatory pleasures.
– Jean-Antheleme Brillat-Savarin, The Physiology of Taste (1825)
Fish in the hands of a skilled cook can become an inexhaustible source of gustatory pleasures.
– Jean-Antheleme Brillat-Savarin, The Physiology of Taste (1825)