A gorgeous, dark, and sensuous book that is part cookbook, part novel, part eccentric philosophical treatise, reminiscent of perhaps the greatest of all books on food, Jean-Anthelme Brillat Savarin’s The Physiology of Taste. Join Tarquin Winot as he embarks on a journey of the senses, regaling us with his wickedly funny, poisonously opinionated meditations on everything from the erotics of dislike to the psychology of a menu, from the perverse history of the peach to the brutalization of the palate, from cheese as “the corpse of milk” to the binding action of blood.