15 SEPTEMBER 1877, Page 22

Gastronomy as a Fine Art ; or, the Science of

Good Living. A trans- lation of the " Physiologic) du GoAt " of Brillat Savarin. By R. L. Anderson. (Matto and Wind us.)—We wore prepared to find M. Brillat Saverin profoundly learned in all that concerns cookery. His fame as a gastronomist has long since penetrated every corner of the civilised world, but his good-eenso and humour are qualities less generally known. Any one may road this book with pleasure; some find a profit in it. Many will be guided by it to eating a good dinner, and some will be consoled by it for a bad one.