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Paris à Table
Eugène Briffault , J. Weintraub
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,...

Editeur : Oxford University Press
Parution : 2018-03-13

PDF, ePub

10,94 €