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Alibris
AuthorTitlePriceNotesBooksellerAction
Brillat-Savarin (Jean Anthelme)The Physiology of Taste, Or Meditations on Transcendental Gastronomy
$125.00
Hardcover
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
[United States]
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Biblio.com
AuthorTitlePriceNotesBooksellerAction
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)
$80.00
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.
Garfield Books
[United States]
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AbeBooks
AuthorTitlePriceNotesBooksellerAction
Jean Anthelme Brillat-SavarinThe Physiology of Taste: Or Meditations on Transcendental Gastronomy
$350.00
Hardcover, ISBN 1887178090
Publisher: Counterpoint Press
Used. Price-clipped DJ, but boldly SIGNED "THIEBAUD" on half-title. page. (GENERAL AAS ESSAYS REFERENCE FRENCH CULTURE ILLUSTRATED HARDCOVER PRINTED BOOKS)
Green Apple Books
[United States]
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M. F. K. Fisher) Brillat-Savarin, Jean AnthelmeTHE PHYSIOLOGY OF TASTE OR MEDITATIONS ON TRANSCENDENTAL GASTRONOMY
$495.00
Hardcover
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
[United States]
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