This classic tome by the famous French foodie is not a how-to cooking manual with recipes but rather an exploration of amusing, epicurean morsels in the world of fine dining. This esteemed work on the pleasures of food was published in 1825. While some of his witty chit-chat might read outdated, a lot still holds true today. Among his famous observations: "The pleasure of the table belongs to all ages, to all conditions, to all countries, and to all areas; it mingles with all other pleasures, and remains at last to console us for their departure."
Buy The Physiology of Taste on Amazon