The Book of Good Food

Published in 1825 after some three decades of consuming research, The Physiology of Taste is the most famous book ever written about food. It remains among the most comprehensive, stimulating, and just plain enjoyable works ever published on the subject of the senses and their pleasures.

A politician and man of letters during the revolutionary eras in America and France, Jean Anthelme Brillat-Severin found his true passion in gastronomy, asserting that “The discovery of a new dish does more for the happiness of mankind than the discovery of a new star.” Brillat-Savarin—who famously stated “Tell me what you eat and I shall tell you what you are”—shrewdly expounds upon culinary matters that still resonate today. GET IT NOW!

A masterpiece on the subject of cooking as an art and eating as a pleasure; this true culinary classic has charmed and informed on the joys of food and drink. Brillat-Savarin's charmingly personal and anecdotal style endears him to readers - along with his recipes for pheasant, Swiss fondue, and other dishes. He offers witty meditations on the senses, the virtue of truffles, the hunting of wild turkeys, Parisian restaurants, the history of cooking, diets and a hundred other engaging topics.