The Physiology of Taste The Physiology of Taste

The Physiology of Taste

1755-1826 Brillat-Savarin

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.

GÉNERO
Culinária, gastronomia e vinho
LANÇADO
1825
1 de janeiro
IDIOMA
EN
Inglês
PÁGINAS
278
EDITORA
Public Domain
TAMANHO
229
KB

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