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Brillat Savarin

Brillat Savarin is described in multiple online sources, as addition to our editors' articles, see section below for printable documents, Brillat Savarin books and related discussion.

Suggested News Resources

Le délicieux héritage de Brillat-Savarin
Homme du XIXe ou du XXIe siècle, Jean-Anthelme Brillat-Savarin?
After 1500 cookbooks, I got the urge to purge
I've got a slipcovered copy of Brillat-Savarin's "Physiology of Taste" signed by its translator, M.F.K.
Meatless, guiltless pleasures at Crimson Hotel
And if you wanna get real cheesy, this is the place to be, what with its cheese station teeming with different kinds of imported soft and hard cheeses (think Reblochon Lait Cru, Brillat Savarin Mons, Pont L'Eveque, Valencay, Brie Boite Blue, etc.).
How to purge 30 years of cookbooks? Start with the ones by chefs.
I've got a slipcovered copy of Brillat-Savarin's “Physiology of Taste” signed by its translator, M.F.K.
'Tis the season – for white truffles!
The first appearance of truffles in recorded history dates back to the neo-Sumerians in 2000 B.C. Nineteenth-century French gastronome Jean Anthelme Brillat-Savarin called them “the diamond of the kitchen.

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