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GASTRONOMY AS A FINE ART or the Science of Good Eating a Translation of the Physiologie Du Gout of Brillat-savarin

Anderson, R. E.

Published by Chatto & Windus, London, 1889
Condition: Very Good- Hardcover
From La Maison (Bridgewater, CT, U.S.A.)

AbeBooks Seller Since September 23, 2004

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About this Item

Red spine with marbled boards. Fading to red at top 2" of both boards. Marbling is clean. Gilt title on spine. Slightly cocked. Light edgewear, Front bottom corner worn through to board. Light wear to spine ends. Endpapers tanned and brittle. Small initials in pen on rear paste-down. Hinges slightly tender. Rough-cut page edges are tanned and brittle, with some tearing. Text is bright and clean. A Translation of the "Physiologie Du Gout" of Brillat-Savarin. xxxviii, 280 pp. Overall very nice copy. Bookseller Inventory # 001713

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Bibliographic Details

Title: GASTRONOMY AS A FINE ART or the Science of ...

Publisher: Chatto & Windus, London

Publication Date: 1889

Binding: Hardcover

Book Condition:Very Good-

Dust Jacket Condition: No Jacket

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