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, illus.
Publisher: J.W. Bouton
Published: 1884
Place of publication: New York
Language: eng; fre
Number of pages: 516
Subjects: Gastronomy
Notes: Preface signed: Charles Monselet.