Hardcover. 8vo. J. W. Bouton. 1884. 516 pgs. Illustrated with Black and White Plates. Bound in cloth with gilt titles present to the spine. Boards have wear present to the extremities of the boards (chip present to the spine). Foxing present. No ownership marks present. Text is clean and free of marks. Binding tight and solid. The Physiology of Taste is the most famous book about food ever written. First published in France in 1825 and continuously in print ever since, Jean Anthelme Brillat-Savarin’s masterpiece is a historical, philosophical, and epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin—who famously stated "Tell me what you eat and I shall tell you what you are"—shrewdly expounds upon culinary matters that still resonate today, from the rise of the destination restaurant to matters of diet and weight. ; 8vo 8" - 9" tall; 516 pages. Bookseller Inventory #
Title: A Handbook of Gastronomy Brillat-Savarin's ...
Publisher: J. W. Bouton
Publication Date: 1884
Book Condition: Good
Book Description J. W. Bouton, New York, 1884. Hardcover. Condition: Very good. First edition thus. Octavo, blue cloth with gilt spine title; xvi, 516 pp., illustrated with 52 mounted etchings (as frontispiece, chapter head and tailpieces). Spine slightly faded, light wear to spine head, owner name to front free endpaper and top of title page, else a handsome and very good copy The first complete English-language edition of this famous gastronomical treatise. Translator uncredited. Preface by Charles Monselet. An abridged translation by Fayette Robinson was published in Philadelphia in 1854. Printed in the UK in an edition of 500 copies; 300 for the UK with the imprint of J. C. Nimmo & Bain and 200 for the US. Bitting p. 60; Cagle 581. Seller Inventory # 21404