Savarin Valaisanne

Yeast-Risen Ring Cake Soaked with Swiss Pear Brandy from the Valais Region

Preparation info

  • 10

    • Difficulty


Appears in

The Cook’s Canon: 101 Recipes Everyone Should Know

The Cook’s Canon

By Raymond Sokolov

Published 2003

  • About

Jean-Anthelme Brillat-Savarin (1755–1826) is the author of the most admired book on food ever, La Physiologie du goût (1825), The Physiology of Taste. Its most famous passages are a series of highly quotable maxims (A meal without cheese is like a beautiful woman with only one eye; the invention of a new dish is like the discovery of a new star