[Coocking] Brillat-Savarin, Jean Antthelme. The Handbook of Dining or Corpulency and Leanness Scientifically Considered..by Brillat-Savarin.. London: Longman, Roberts & Green, 1865. This is a later translation in English of the main parts of ʻPhysiologie du goût or THE PHYSIOLOGY OF TASTE; Transcendental Gastronomy. of Brillat-Savarin. The original work in French.....