"A Handbook Of Gastronomy (Physiologie Du Gout)" 1915 BRILLAT-SAVARIN, Jean Anthelme Flannel Sz: 5 1/4" x 3

Sz: 5 1/4" x 3 3/4" x 1"D

club members voted to move uptown

7th Printing

Pipe Dreams of Every "Light-Upper" Man on Your List

George Baker

"A Handbook Of Gastronomy (Physiologie Du Gout)" 1915 BRILLAT-SAVARIN, Jean Anthelme Flannel Sz: 5 1/4" x 3BRILLAT SAVARIN, Jean Anthelme [392] pp. Houghton Mifflin Company 1915 Three hundred and seventy five copies were printed this copy is number 54 9 1 4" x 6 1 2" Jean Anthelme Brillat Savarin was a 19th century French lawyer who is actually much better known for his culinary survey, Physiology of Taste. This book was a collection of aphorisms relating to food and food preparation, taste, appetite, thirst and drinking, and even a section on obesity!