The Physiology of Taste The Physiology of Taste

The Physiology of Taste

1755-1826 Brillat-Savarin

Beschrijving uitgever

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.

GENRE
Kookboeken, eten en wijn
UITGEGEVEN
1825
1 januari
TAAL
EN
Engels
LENGTE
278
Pagina's
UITGEVER
Public Domain
GROOTTE
229
kB

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