The Physiology of Taste
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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 cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation.
Информация за "The Physiology of Taste"
- SKU 9780140446142
- Weight 0.286000
- ISBN 9780140446142
- Вид корица Paperback / softback
- Издателство Penguin Books Ltd
- Брой страници 384
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