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Book Description Condition: New. Brand New. Seller Inventory # 9780486837994
Book Description Condition: New. Book is in NEW condition. 1.06. Seller Inventory # 0486837998-2-1
Book Description Condition: New. New! This book is in the same immaculate condition as when it was published 1.06. Seller Inventory # 353-0486837998-new
Book Description Paperback. Condition: new. Paperback. "Tell me what you eat and I will tell you what you are," declares French author Jean Anthelme Brillat-Savarin in one of the aphorisms that introduces this 1825 masterpiece on the subject of cooking as an art and eating as a pleasure. Humorous, satirical, and convivial, this extended paean to the joys of food and drink has earned an enduring place in the world's literature. Brillat-Savarin found his true passion in gastronomy, asserting that "the discovery of a new dish does more for the happiness of mankind than the discovery of a new star." In his sparkling anecdotal style, he offers witty meditations on the senses, the science of gastronomy, the erotic virtue of truffles, hunting wild turkeys in America, Parisian restaurants, the history of cooking, corpulence, diets, the best ways of making coffee and chocolate, and a hundred other engaging topics. He also shares some of his best recipes, including tunny omelette, pheasant, and Swiss fondue. No cook, chef, gourmet, or lover of fine food should miss this landmark in the gastronomic literature, a timeless work that has charmed and informed two centuries of epicures. AUTHOR: Jean Anthelme Brillat-Savarin (17551826) studied law, chemistry, and medicine in Dijon, France, before becoming the mayor of his home town, Belley, in 1792. He fled the French Revolution, returning to Paris to spend his final 25 years writing The Physiology of Taste. Brillat-Savarin considered sugar and white flour to be causes of obesity and recommended the use of protein-rich ingredients; he is considered the father of the low-carbohydrate diet. This 1825 masterpiece on cooking as an art and eating as a pleasure offers witty meditations on gastronomy, Parisian restaurants, the history of cooking, and a hundred other engaging topics. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780486837994
Book Description paperback. Condition: New. Language: ENG. Seller Inventory # 9780486837994
Book Description Paperback / softback. Condition: New. New copy - Usually dispatched within 4 working days. Seller Inventory # B9780486837994
Book Description Paperback. Condition: Brand New. reprint edition. 352 pages. 8.00x5.00x0.75 inches. In Stock. Seller Inventory # __0486837998
Book Description Condition: New. In. Seller Inventory # ria9780486837994_new
Book Description Condition: New. 2019. Reprint. Paperback. . . . . . Seller Inventory # V9780486837994
Book Description Condition: New. 2019. Reprint. Paperback. . . . . . Books ship from the US and Ireland. Seller Inventory # V9780486837994