Jean-anthelme brillat-savarin (1755-1826), mayor of bellay, cousin of madame recamier, chevalier de l'empire, author of a history of duelling and a number of racy stories (unfortunately lost), whose sister died in her hundredth year having just finished a good meal and shouting loudly for her dessert, is now best known for his "physiologie du gout" here brilliantly translated as "the philosopher in the kitchen" which was first published in december 1825. The work has a timeless appeal - being wise, witty and anecdotal, containing some of the best recipes for food and some of the most satisfactory observations on life. 28/1/87--4000x?x$7.95(3000x175.43p). 216x138mm.384pp.format enlarged from 'b'.cartridge paper but unsewn. (20/4/88). UK PRIORITY REISSUE

Philosopher In The Kitchen

Brillat, Savarin

Jean, Anthelme

Cookbooks, Food & Wine

Penguin Uk

Brillat-Savarin's unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation. Yet the author also gives his views on taste, diet and maintaining a healthy weight, on digestion, sleep, dreams and being a gourmand. Witty, shrewd and anecdotal, "The Physiology of Taste" not only contains some remarkable recipes, it is an elegant argument for the pleasures of good food and a hearty appetite.

The Physiology of Taste or Meditations on Transcendental Gastronomy

Cooking Education & Reference

KNOPF

Cover is edgeworn and bottom front corner is bent.

NORTH POINT PRESS

The Physiology of Taste, Or, Transcendental Gastronomy: Illustrated by Anecdotes of Distinguished Artists and Statesmen of Both Continents

Legare Street Press

Originally published in 1854. This volume from the Cornell University Library's print collections was scanned on an APT BookScan and converted to JPG 2000 format by Kirtas Technologies. All titles scanned cover to cover and pages may include marks, notations and other marginalia present in the original volume.

The Physiology of Taste: Or, Transcendental Gastronomy ; Illustrated by Anecdotes of Distinguished Artists and Statesmen of Both Continents (1854 )

Cornell University Library

This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.

Essai Historique Et Critique Sur Le Duel, D'Après Notre Législation Et Nos Mœurs (French Edition)

Politics & Social Sciences

Social Sciences

Nabu Press

Physiologie Du Gout: Ou Méditations De Gastronomie Transcendante : Ouvrage Théorique, Historique, Et À L'ordre Du Jour : Dédié Aux Gastronomes Parisiens (French Edition)

Gastronomy As a Fine Art: Or, the Science of Good Living. a Translation of the "Physiologie Du Goût" of Brillat-Savarin

Anderson, R.E.

Physiologie Des Geschmacks: Oder, Physiologische Anleitung Zum Studium Der Tagelgenüsse. Den Pariser Gastronomen Gewidmet Von Einem Professor, ... Dritte Auflage (German Edition)

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