Brillat-Savarin's Physiologie du goût.
A handbook of gastronomy,
new and complete translation with fifty-two original etchings by A. Lalauze.

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Main Author: Brillat-Savarin, 1755-1826.
Related Names: Lalauze, Adolphe, 1838-1906.
Language(s): English
Published: New York, J.W. Bouton, 1884.
Subjects: Gastronomy.
Note: Preface signed: Charles Monselet.
Physical Description: xvi, 516 p. incl. front. (mounted port.) mounted illus. 24 cm.
Locate a Print Version: Find in a library

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