Books: Non-Fiction

"High Cookery"

THE PHYSIOLOGY OF TASTE —Brillat-Savarin —unabridged translation—Boni & Liveright ($3.50). The man of today is stamped as a barbarian by nothing so indelibly as by his abandonment of the art of dining well. That art reached its apogee a century ago in France. The great Careme, chef successively to the courts of Russia, Austria and Britain, and to the Rothschilds, probably then achieved in his sauces the ultimate refinement of la haute cuisine ("high cookery"—superb food). "I would eat my own father with sauces such...

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