Manual The Physiology of Taste (Penguin Classics)

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Fisher, whose commentary is both brilliant and amusing, he has an editor with a sensitivity and wit to match his own. First published in France in and continuously in print ever since, The Physiology of Taste is a historical, philosophical, and ultimately Epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin, who spent his days eating through the famed food capital of Dijon, lent a shrewd, exuberant, and comically witty voice to culinary matters that still resonate today: the rise of the destination restaurant, diet and weight, digestion, and taste and sensibility.

Jean Anthelme Brillat-Savarin — was a lawyer and the mayor of Belley, France, before he fled the Revolution in His love of food is bound up with a taste for human error and indulgence, and that is why The Physiology of Taste is still the most civilized cookbook ever written. Along the way, Brillat-Savarin philosophizes, gossips, and recalls past flirtations.