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Viac o knihe
Skirting the line between recipe-book, memoir, history and philosophy, this collection of dishes, experiences, reflections, history and philosophy raises gastronomy to an art form. It reflects an era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation.
Nákup knihy
The Physiology of Taste, Brillat-Savarin Anthelme
- Jazyk
- Rok vydania
- 1994
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