Paris à Table 1846, Eugène Briffault (in English)
From the inside flap: “Described by Le Monde as ‘the richest view of Balzac’s time seen from the table,’ Paris à Table 1846 is an essential text in the history of gastronomy, along with Brillat-Savarin’s The Physiology of Taste and Duma’s Dictionary of Cuisine.” Part of this book’s charm comes from the nineteenth century illustrations. Copyright 2014, hardcover, 212 pages, excellent
From the inside flap: “Described by Le Monde as ‘the richest view of Balzac’s time seen from the table,’ Paris à Table 1846 is an essential text in the history of gastronomy, along with Brillat-Savarin’s The Physiology of Taste and Duma’s Dictionary of Cuisine.” Part of this book’s charm comes from the nineteenth century illustrations. Copyright 2014, hardcover, 212 pages, excellent
From the inside flap: “Described by Le Monde as ‘the richest view of Balzac’s time seen from the table,’ Paris à Table 1846 is an essential text in the history of gastronomy, along with Brillat-Savarin’s The Physiology of Taste and Duma’s Dictionary of Cuisine.” Part of this book’s charm comes from the nineteenth century illustrations. Copyright 2014, hardcover, 212 pages, excellent