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Jean Anthelme Brillat-Savarin
The Physiology of Taste; or, Transcendental Gastronomy
"The Physiology of Taste" by Jean Anthelme Brillat-Savarin, initially published in 1825, is a culinary masterpiece that delves into the history, practice, and philosophy of eating. It is recognized as
274,95 kr.
-3%
Jean Anthelme Brillat-Savarin
A delightful and hilarious classic about the joys of the table, The Physiology of Taste is the most famous book about food ever written. First published in France in 1825 and continuously in print eve
189,95 kr.
Før 194,95 kr.
Tidsbegrænset tilbud
-33%
Jean Anthelme Brillat-Savarin
The Physiology of Taste; or, Transcendental Gastronomy
"The Physiology of Taste" by Jean Anthelme Brillat-Savarin, initially published in 1825, is a culinary masterpiece that delves into the history, practice, and philosophy of eating. It is recognized as
109,95 kr.
Før 164,95 kr.
Tidsbegrænset tilbud