The Physiology of Taste
Descrição da editora
A delightful and hilarious classic reference about the joys of the table, The Physiology of Taste is the most famous book about food ever written. It is a historical, philosophical, and epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical.
GÊNERO
Culinária, comida e vinho
LANÇADO
1825
1 de janeiro
IDIOMA
EN
Inglês
PÁGINAS
278
EDITORA
Public Domain
VENDEDOR
Public Domain
TAMANHO
229
KB