First published in France in 1825 and continuously in print ever since,
The Physiology of Taste is a historical, philosophical, and ultimately
Epicurean collection of recipes, reflections, and anecdotes on everything
and anything gastronomical.

Jean Anthelme Brillat-Savarin—The Physiology Of Taste, Or, Meditations On Trans

€27.95Price
  • 9780307269720