Excerpt from A Handbook of Gastronomy: Physiologie Du GoutThe principal merit of Grimod de la Reymere, and that one which endows him with sovereign claims to our grati tude, is that of having been the historian of cookery. His eight years of the Almanack of Gourmands represent eight years of contest. He has, as all journalists have, a good many inevitable faults, compliances, injustices, and careless judgments, but one cannot deny him ardour, de votion, and that faith which raises pie-crusts. We may say of him that he kept going the kitchen-stoves, after having saved them, perhaps, during the great Shipwreck of the Revolution. At all events, he is the connecting link that unites the past to the future.Brillat-savarin is more especially a legislator. In him there is something of Boileau. Yet he warms up now and then.

His saying, And you will see marvels, has become celebrated. The Handbook of Gastronomy has had many editions, but not in quick succession: its success was made slowly and surely. Nowadays it is what is called a library book.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy.

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