(Food Writing) Brillat-Savarin, Jean Anthelme. The Physiology of Taste, or Meditations on Transcendental Gastronomy. Intro. by Arthur Machen. Syracuse with drawings depicting scaling

with drawings depicting scaling

which come from the kitchens of mothers and from the bread shops

000 recipes from French cuisine of yesterday and today

and visionaries—who in the last 25 years have changed the course of modern drink-making

(Food Writing) Brillat-Savarin, Jean Anthelme. The Physiology of Taste, or Meditations on Transcendental Gastronomy. Intro. by Arthur Machen. Syracuse with drawings depicting scalingWoodcut designs by Andrew Johnson. Frontis. port. 10. 5x6. 75", vellum backed marbled boards, gilt lettered spine. No. 252 of 750 copies. London: Peter Davies, 1925. 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 Savarins masterpiece is a historical, philosophical, and