Brillat-Savarin's Physiologie du goût.
Subtitle: A handbook of gastronomy
By: new and complete translation with fifty-two original etchings by A. Lalauze.
Contributors: Lalauze, Adolphe, 1838-1906, ill.
Publisher: J.W. Bouton
Published: 1884
Place of publication: New York
Subjects: Gastronomy
Work titles: Physiologie du goût.