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

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.

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…

Skirting the line between recipe-book, memoir, history and philosophy, this collection of dishes, experiences, reflections, history and philosophy raises gastronomy to an art form. It reflects an era in French…

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…