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Descripción Hardback. Condición: Good. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine. Nº de ref. del artículo: GOR007216728
Descripción Condición: Good. Nº de ref. del artículo: 3249348_123_3x
Descripción Hard Cover. Condición: Fine. Estado de la sobrecubierta: Near Fine. First Thus. lviii, 446 pp. Size: 8vo - over 7¾" - 9¾" tall. Nº de ref. del artículo: 310576
Descripción Paperback. Condición: Very Good. Brillat - Savarin's unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation. Yet the author also gives his views on taste, diet and maintaining a healthy weight, on digestion, sleep, dreams and being a gourmand. Witty, shrewd and anecdotal, The Physiology of Taste not only contains some remarkable recipes, it an elegant argument for the pleasures of good food and a hearty appetite. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Nº de ref. del artículo: GOR003764786
Descripción hardcover. Condición: Gut. 490 Seiten; 9781841593142.3 Sprache: Deutsch Gewicht in Gramm: 1. Nº de ref. del artículo: 509056