Jean Anthelme Brillat-Savarin (auteur)

13,95

9781513268583 | Paperback | Engels

Serie: Mint Editions

Originally published in 1825, Physiology of Taste is a culinary masterpiece that gives insight into the history and practice of eating, both together ... lees meer

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The Physiology of Taste

24,95

9781513205861 | Gebonden | Engels

Bezorgen: Afwijkende levertijd: 32 tot 34 dagen

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The Physiology of Taste

31,95

9780871402004 | Paperback | Engels

"Tell me what you eat, and I will tell you what you are," said Anthelme Brillat-Savarin, French lawyer, politician, magistrate, and literary... lees meer

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The Physiology of Taste; or, Transcendental Gastronomy

24,95

9781789434255 | Gebonden | Engels

"The Physiology of Taste" by Jean Anthelme Brillat-Savarin, initially published in 1825, is a culinary masterpiece that delves into the hist... lees meer

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Physiologie des Geschmacks

13,95

9783458321231 | Paperback | Duits

Unsterblich wurde Brillat-Savarin in seiner Eigenschaft als Feinschmecker. An seinem Buch über die Physiologie des Geschmacks arbeitete er 25 Jahre la... lees meer

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The Physiology of Taste

8,99

9780307593832 | Ebook - EPUB met Adobe-DRM | Engels

Serie: Vintage Classics

A culinary classic on the joys of the table—written by the gourmand who so famously stated, “Tell me what you eat, and I will tell you what you are”—i... lees meer

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The Pleasures of the Table

6,49

9780241950869 | Ebook - EPUB met Adobe-DRM | Engels

Epicure and gourmand Brillat-Savarin was one of the most influential food writers of all time. His 1825 book The Physiology of Taste defined our notio... lees meer

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The Physiology of Taste

11,99

9781449428310 | Ebook - EPUB met Adobe-DRM | Engels

Serie: American Antiquarian Cookbook Collection

Perhaps the most influential food writer of his day, Jean Anthelme Brillat-Savarin’s gastronomic essays are founding documents in the food-writing gen... lees meer

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The Physiology of Taste

9,49

9780141914008 | Ebook - EPUB met Adobe-DRM | Engels

Brillat-Savarin's unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First pub... lees meer

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