Search results

A book without precedent, skirting the line between recipe-book, memoir, history and philosophy, Jean-Anthelme Brillat-Savarin's The Physiology of Taste is edited with an introduction by Anne Drayton in Penguin Classics. 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 t...

Developed as convenient guides, The Fat Tooth Fat-Gram Counter and Restaurant & Fast Food Fat-Gram Counter combine the radically simple idea of keeping a fat budget with an exhaustive listing of the fat content (plus calories, and percentage of fat to calories) of over six thousand foods and over 3,500 favorite dishes.