One never knows what one might find wandering around the bookshelves of a famous French chef friend. Browsing among hundreds of cookbooks, coffee table food books, books about food history, ideas and technique — ranging from Neapolitan pizza to couscous to the Tsukiji fish market — there it was — tattered, faded, brittle, with a scotch-taped binding and pages that could only be turned with a surgeon’s hand — a first edition of one of the most seminal books in all of western food culture.
Continue reading “The Physiology of Taste – by Jean Anthelme Brillat-Savarin”