The Physiology of Taste is still the most civilized cookbook ever written (The New Yorker): wide-ranging, informative, inspiring, beautifully-written, and entertaining.

This pioneering work explores the connection between food, culture, and the human senses. Brillat Savarin's insightful observations and witty anecdotes about the pleasures of the table have made this book…

Well; what could be refused to that which sustains us, from the cradle to the grave, which increases the gratifications of love and the confidence of friendship which disarms hatred…

WORK IS IN FRENCH This book is a reproduction of a work published before 1920 and is part of a collection of books reprinted and edited by Hachette Livre, in…

De la Cour supreme: deuxieme fragment d'un ouvrage de theorie judiciaire / par M. Brillat de Savarin, .. Date de l'edition originale: 1814

Le present ouvrage s'inscrit dans une politique…

This scarce antiquarian book is a selection from Kessinger Publishing’s Legacy Reprint Series. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because…

Reproduction of the original. The publishing house Megali specialises in reproducing historical works in large print to make reading easier for people with impaired vision.

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.