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The Physiology of Taste by Jean-Anthelme Brillat-Savarin; Anne Drayton (Introduction by, Foreword by, Translator)
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Category: Classics | Series: Classics Ser.
Brillat-Savarin's unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine- the advent of the restaurant, which gave the bourgeoisie the opportu ...Show more
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