Skirting the line between recipe-book, memoir, history and philosophy, this collection of dishes, experiences, reflections, history and philosophy raises gastronomy to an art form. It reflects an era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation.
I have a question about the book:
‘The Physiology of Taste - Brillat-Savarin, Jean-Anthelme’.
Fill in the form below.
We will respond as fast as possible.
