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.
|Availability||Out of Stock|
|Author/Editor||Jean Anthelme Brillat-Savarin|
|Dimensions||5 3/8 x 8 1/2|