The Physiology of Taste; Or, Meditations on Transcendental Gastronomy
by Brillat-Savarin
Category: Cooking

"First published in France in 1825 and continuously in print ever since, Jean Anthelme Brillat-Savarin's masterpiece is a historical, philosophical and epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical."--Page 4 of cover.