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The Physiology of Taste

The Physiology of Taste

By: Jean Anthelme Brillat-Savarin

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A masterpiece on the subject of cooking as an art and eating as a pleasure, this 1825 classic on the joys of food and drink was written by a French politician and man of letters whose true passion centered on gastronomy. Includes recipes for pheasant, Swiss fondue, and other dishes. 41 illustrations.

Reprint of the Peter Davies, Ltd., and Doubleday and Company, London and New York, 1925 edition.
AvailabilityUsually ships in 24 to 48 hours
ISBN 100486422534
ISBN 139780486422534
Author/EditorJean Anthelme Brillat-Savarin
FormatBook
Page Count352
Dimensions5 3/8 x 8 1/2

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