The Physiology of Taste
Or Meditations on Transcendental Gastronomy (Vintage Classics)
Jean Anthelme Brillat-Savarin
A delightful and hilarious classic about the joys of the table, The Physiology of Taste is the most famous book about food ever written. First published in France in 1825 and continuously in print ever since, Jean Anthelme Brillat-Savarin’s masterpiece is a historical, philosophical, and epicurean collection of recipes, reflections, and anecdotes o...