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Title: Provides a timeless discussion of French food
Review: Physiology Of Taste is an unabridged photomechnical reproduction of a classic 1925 edition and should be on the shelves of any serious and dedicated gourmet cook. Physiology Of Taste provides a timeless discussion of French food and cooking written in 1825 by a master at both culinary insight and writing. Whimsical reflection mixes with serious food insights in a most satisfying manner.
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