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including out-of-cupboard kebabs
with portraits of 25 vintners
His beautiful photographs feature in the book alongside images of the finished dishes by Erik Olsson
Quarter cloth & patterned boards
(Thiebaud, Wayne) Jean Anthelme Brillat-Savarin. The Physiology of Taste or Meditations on Transcendental Gastronomy. Cafe Culture including out-of-cupboard kebabsTrans. by M. F. K. Fisher. Illus. by Wayne Thiebaud, incl. color plates of paintings and drawings in black & white. 12x9, blue cloth, jacket. First Edition Thus. Washington, DC: Counterpoint, [1994]. A delightful and hilarious classic about the joys of the table, The Physiology of Taste is the most famous book about food ever written. First published in France in 1825 and continuously in print ever since, Jean Anthelme Brillat Savarins masterpiece is
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