The handbook of dining; or, How to dine, theoretically, philosophically and historically considered
Subtitle: Based chiefly upon the Physiologie du goût of Brillat-Savarin.
By: By Leonard Francis Simpson.
Contributors: Simpson, Leonard Francis, tr.
Publisher: Longman, Brown, Green, Longmans & Roberts
Published: 1859
Place of publication: London
Language: eng
Number of pages: 244
Subjects: Gastronomy.