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|Brillat-Savarin, Jean Anthelme; M. F. K. Fisher (translator)||The Physiology of Taste, Or, Meditations on Transcendental Gastronomy; a New Translation by M. F. K. Fisher, with Profuse Annotation by the Translator and Illustrations by Sylvain Sauvage. (Signed)|
|Publisher: New York, The Heritage Press, [, 1949|
New York, The Heritage Press, [. Very Good in Good+ dust jacket. 1949. Slipcase. "DJ" refers to slipcase, which has minor wear and soil; spine has very slight wear ; Presentation inscription by translator, attractive ribbed leather spine ; 10.60 X 6.90 X 1 inches; Signed by Translator . Signed.
|M. F. K. Fisher) Brillat-Savarin, Jean Anthelme||THE PHYSIOLOGY OF TASTE OR MEDITATIONS ON TRANSCENDENTAL GASTRONOMY|
Publisher: Alfred A. Knopf, New York, 1979
Used - Very Good. Third printing. Original cream colored cloth with gilt decorated front cover, gilt titled spine. 443 pages with deckle fore-edge and red top-edge stain. In the definitive English translation by M. F. K. Fisher. "The most famous book ever written about food and man's taste for it, Brillat-Savarin's The Physiology of Taste, which was first published--at the author's expense--in 1825, is today considered the bible of all serious eaters. There have been many translations, but... (FOOD CULINARY ARTS GASTRONOMY SIGNED COOK COOKING)
|RON RAMSWICK BOOKS|
|Brillat-Savarin (Jean Anthelme)||The Physiology of Taste, Or Meditations on Transcendental Gastronomy|
Publisher: Peter Davies, London, 1925
First. Used - Good. Introduction by Arthur Machen. Quarto. Quarter vellum and marbled papercovered boards. Bookplate (on the front pastedown), and ownership signature of author Richardson Wright on the front fly, considerable edge wear to the boards, and the top joint of the rear board beginning to split a little, a good only copy. One of 750 copies. First
|Between the Covers-Rare Books|