فسيولوجيا التذوق: أو تأملات في فن الطهي المتسامي

78.00

توصيل مجاني

باقي 4 وحدات في المخزون

توصيل مجاني

احصل عليه خلال 23 - 25 يوليو

اطلب في غضون 17 ساعة 40 دقيقة

خصم على الدفع

يتم البيع عبر بوكسمارت

4.2

63% إيجابية

المنتج كما في الوصف70%

شريك لنون منذ8+ سنة

أحدث التقييمات الإيجابية

توصيل مجاني لنقطة نون ومراكز الاستلام

هذا المنتج قابل للإرجاع مجاناً

مدفوعات آمنة

نظرة عامة على المنتج

المواصفات

الناشر	Random House USA Inc
رقم الكتاب المعياري الدولي 10	307390373
اللغة	الإنجليزية
وصف الكتاب	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-Savarin's masterpiece is a historical, philosophical, and epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin--who famously stated "Tell me what you eat and I shall tell you what you are"--shrewdly expounds upon culinary matters that still resonate today, from the rise of the destination restaurant to matters of diet and weight, and in M. F. K. Fisher, whose commentary is both brilliant and amusing, he has an editor with a sensitivity and wit to match his own.
عن المؤلف	Jean Anthelme Brillat-Savarin (1755-1826) was a lawyer and the mayor of Belley, France, before he fled the Revolution in 1793. After a brief exile in the United States, he returned to Paris and was appointed a judge in the court of appeals. He spent the last twenty-five years of his life living peacefully in Paris and writing The Physiology of Taste. Mary Frances Kennedy Fisher (1908-1992), author of Consider the Oyster, How to Cook a Wolf, and more than twenty other books about the art of eating well, is widely acknowledged as a pioneer of food writing as a literary genre.
عدد الصفحات	464

رقم الكتاب المعياري الدولي 13	9780307390370
تنسيق الكتاب	غلاف ورقي
Language	اللغة الإنجليزية
المراجعة التحريرية	It takes someone like Brillat-Savarin to remind us that cooking need not be the fraught, perfectionist, slightly paranoid struggle that it has latterly become. 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. --The New Yorker "The Physiology of Taste is about the pleasures of the table--how to eat, when to eat, why to eat--but it is also about much, much more. Along the way, Brillat-Savarin philosophizes, gossips, and recalls past flirtations. . . . High spirited and irreverent, Fisher matches his philosophical meanderings. Her extensive translator's notes, which take up almost a quarter of the book, are funny and scholarly by turns." --San Francisco Chronicle
تاريخ النشر	40858

مجموع السلة  78.00

فسيولوجيا التذوق: أو تأملات في فن الطهي المتسامي

78.00

 78

الكمية قليل: باقي 4 فقط