Paris a Table
Available
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 Dumas''s Dictionary of Cuisine.
Its author, Eugène Briffault, was well-known in his day as a theater critic and chronicler of contemporary Paris, but also as a bon-vivant, celebrated for...
Its author, Eugène Briffault, was well-known in his day as a theater critic and chronicler of contemporary Paris, but also as a bon-vivant, celebrated for...
Read more
E-book
epub
Price
13.99 £ * Old Price 29.00 £
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 Dumas''s Dictionary of Cuisine.
Its author, Eugène Briffault, was well-known in his day as a theater critic and chronicler of contemporary Paris, but also as a bon-vivant, celebrated for...
Its author, Eugène Briffault, was well-known in his day as a theater critic and chronicler of contemporary Paris, but also as a bon-vivant, celebrated for...
Read more
Follow the Author
