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Paris à Table : 1846 is the first english translation of a seminal book in the literature of nineteenth-century gastronomy, a work described by Le Monde as "the richest view of Balzac's time seen from the table." It was written by the journalist Eugène Briffault, well-known in h…
"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, Eugène Briffault, was wel…
"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, Eugène Briffault, was wel…