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    The Physiology of Taste
    The Physiology of Taste
    Translated by Fayette Robinson
    The author discusses the chemical components of food and their affects on human brain and physiology. A book that every chef and layman must possess. Even careful dieters will be tempted by the appetizing and mouth-watering treats offered. Delicious!
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    US$ 29.99















    Book Author
    Jean Anthelme Brillat-Savarin
    Genre Cooking, Food & Drink
    Binding
    PERFECT BINDING (PAPERBACK)
    Format
    Large Print 16 Pt Edition (Standard Large Print)
    ISBN
    9781425056483
    Publisher
    ReadHowYouWant
    Age Range
    General
    Approximate delivery

    Up to 20 business days (?)

    Publication Date
    28-Nov-2007

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