Published by Limited Editions Club, New York, 1949. Number 536 of a limited edition of 1500 copies.
Bound in 1/2 leather and illustrated paper covered boards with titles present to the spine. Boards have light shelf-wear present to the extremities (light scuffing present to the edges of the spine ends).
Text is clean and free of marks. A culinary classic on the joys of the table-written by the gourmand who so famously stated, "Tell me what you eat, and I will tell you what you are"-in a handsome new edition of M. First published in France in 1825 and continuously in print ever since, The Physiology of Taste is a historical, philosophical, and ultimately Epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin, who spent his days eating through the famed food capital of Dijon, lent a shrewd, exuberant, and comically witty voice to culinary matters that still resonate today: the rise of the destination restaurant, diet and weight, digestion, and taste and sensibility.
Jean Anthelme Brillat-Savarin Limited Editions Club 1949 The Physiology of Taste. Up For Sale Today is. Or, Meditations on Transcendental Gastronomy.
Jean Anthelme Brillat-Savarin Translated by M. Fisher Illustrated by Sylvain Sauvage. OUR MISSION STATEMENT: Our goal is to provide the best books for the lowest prices. Thank you for visiting this listing and we hope to see you again soon! Book formats and corresponding sizes.
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