Jean Anthelme Brillat-Savarin was a French culinary author celebrated for his classic work, The Physiology of Taste. Known for his witty insights, he greatly influenced food writing and gastronomy, blending humor and culinary wisdom.
If you enjoy reading books by Jean Anthelme Brillat-Savarin then you might also like the following authors:
If you enjoyed Jean Anthelme Brillat-Savarin, you'll find Grimod de La Reynière equally entertaining and insightful. Grimod was one of France's early food critics, best known for his witty, satirical writing on culinary topics.
In his book, Almanach des Gourmands, he guides readers through French cuisine, restaurants, and chefs, offering sharp commentary and humor along the way.
You might know Alexandre Dumas best for adventure novels like The Three Musketeers, but as someone who appreciates Brillat-Savarin, you'd love Dumas' enthusiasm for cooking and his love of culinary storytelling.
His wonderful collection Le Grand Dictionnaire de Cuisine blends essays, anecdotes, and recipes, giving a colorful portrait of French cuisine that's both informative and entertaining.
You can't talk about great food writing without mentioning M.F.K. Fisher. Her style is personal, charming, and often poetic, focusing not just on flavors and dishes but also the emotions, memories, and experiences connected to food.
In her classic collection, The Art of Eating, Fisher effortlessly combines food writing with stories of travel, family, love, and everyday life.
Elizabeth David revolutionized the way England viewed cooking, introducing colorful Mediterranean ingredients and recipes to post-war Britain. Her clear, precise prose invites the reader to experience the joy of simple but vivid flavors.
Readers who enjoyed Brillat-Savarin's thoughtful descriptions might appreciate David's influential book, French Country Cooking, which brings traditional French dishes beautifully to life.
Julia Child's enthusiasm and warmth have made her America's beloved culinary ambassador. Her distinctive voice, practical advice, and humor make complex recipes approachable and fun.
Readers who appreciate Brillat-Savarin's appreciation of both flavor and technique might enjoy Child's classic Mastering the Art of French Cooking, a book packed with detailed guidance and a genuine passion for French cuisine.
If you enjoyed Brillat-Savarin's mix of culinary expertise and thoughtful insight, you'll probably like A.J. Liebling. Liebling was an American journalist famous for his witty and engaging writing about food, restaurants, and everyday pleasures.
In his book Between Meals: An Appetite for Paris, Liebling explores French cuisine and culture in a relaxed, conversational style full of humor and personal anecdotes.
Fans of Brillat-Savarin's approach—combining cooking with thoughtful reflection—might appreciate Pellegrino Artusi.
An Italian writer and food lover, Artusi documented authentic Italian recipes and cooking traditions in his celebrated volume Science in the Kitchen and the Art of Eating Well. Like Brillat-Savarin, Artusi treats food as a gateway to culture, life, and human relationships.
If Brillat-Savarin's elegant view of food interests you, try exploring the writings of Auguste Escoffier. Escoffier was a legendary French chef who modernized culinary technique and helped shape Western cooking.
In his influential guide Le Guide Culinaire, Escoffier provides precise and practical instructions. Although his style is more technical, both Escoffier and Brillat-Savarin share a deep reverence for gastronomy and refined dining culture.
Craig Claiborne's accessible, inviting tone and clear-eyed enthusiasm are appealing to readers who also appreciate Brillat-Savarin. Claiborne was an American food critic and writer who shaped food journalism with his reviews, cookbooks, and culinary columns.
Check out The New York Times Cookbook, a comprehensive and approachable volume capturing American cooking traditions and international influences during Claiborne's time.
James Beard might appeal to readers who enjoyed Brillat-Savarin's enthusiasm for the pleasures of food and eating. Beard, an influential culinary authority in American cooking, celebrated everyday cooking with earnest joy and accessible writing.
His classic cookbook, James Beard's American Cookery, highlights his approachable style, showcasing traditional American dishes with warmth, clarity, and genuine appreciation.
Prosper Montagné was a French chef and culinary writer known for his extensive knowledge of French gastronomy and the culture of dining. His style is straightforward and practical, providing readers with a solid understanding of French cooking traditions.
Montagné's famous Larousse Gastronomique is a comprehensive cooking encyclopedia that discusses ingredients, cooking methods, and dishes, illuminating French cuisine in an accessible, informative manner.
Michel de Montaigne was a French philosopher whose essays explore topics including human behavior, culture, and daily life. Montaigne writes thoughtfully and conversationally, occasionally touching on themes of pleasure, food, and culinary customs.
In his Essays, Montaigne blends philosophical insights with observations about ordinary life, offering engaging reflections for readers who enjoy considering the relationship between food, life, and human nature.
Pliny the Elder, a Roman natural philosopher and historian, wrote clearly and descriptively about nature, agriculture, and food practices. His encyclopedic work, Natural History, provides interesting descriptions of foods, plants, and animals from the ancient world.
Readers who appreciate Brillat-Savarin's thoughtful exploration of culinary matters will enjoy Pliny's informative observations about eating habits and ingredients from ancient Rome.
Athenaeus was an ancient Greek author and scholar who wrote amusing and informative texts about food, dining, and contemporary customs. His book, The Deipnosophists, is a rich and playful portrayal of banquets, conversations, and culinary culture of the ancient Greek world.
Readers familiar with Brillat-Savarin's interest in food's connections to social and cultural life will find similar enjoyment in Athenaeus's lively accounts of food and celebrations.
Isabella Beeton was an English writer who documented recipes, household management, and dining customs in Victorian England. Her authoritative and practical approach in Mrs Beeton's Book of Household Management offers clear guides for cooking, serving, and hospitality.
Those who appreciate Brillat-Savarin's structured but enlightening approach to food will enjoy Isabella Beeton's detailed insights into Victorian domestic life and culinary practices.