The Physiology of Taste Jean Anselme Brillat-Savarin

The Physiology of Taste by Jean Anselme Brillat-Savarin, Arion Press, 1994. Translated by M.F.K. Fisher. Illustrated by Wayne Thiebaud. DESCRIPTION: Limited edition of 200 copies. Folio size 13 3/4 x 10 1/4 inches, 349 x 251 mm, 356 pp. + illustrations. Letterpress printed using Neo Didot type for text in Monotype composition by Mackenzie & Harris with Bodoni Bold for display. Printed on French mould-made Lana Royale paper with a heavier weight of the same paper for Wayne Thiebaud's lithographs. Extensively illustrated, a livres d'artiste book by renowned artist Wayne Thiebaud who contributed 9 original full page color lithographs and over 200 drawings. The wide-ranging drawings include chefs, diners, servers, hunters, etc. Signed by Thiebaud on the limitation page. Binding is hand-sewn in-house in a fine blue-grey cloth with Thiebaud illustration across the bottom of the front cover, with black titling on cover and a vignette on the spine. Slipcase in identical fine blue-grey cloth, also with black titling and its own (different) vignette on the spine. Book is protected with a clear archival Grafix Dura Lar dust wrapper. CONDITION: FIne. Faint 3 mm stray mark at bottom of front cover, otherwise in fine ("as new") condition. Slipcase is near fine with a small rust-colored stain on the spine and tiny bump at front lower corner (see final photo). DISCUSSION: This is a culinary classic, perhaps the most famous book ever written on the topic of food and drink and the pleasures derived from fine cuisine. M.F.K. Fisher's translation is also a classic, bringing this work to a wider audience. This Arion Press edition, a livres d'artiste by Wayne Thiebaud, perfectly captures the essence of this work. NOTE: This is a heavy oversized book and will require extra shipping charge in the U.S. International shipping cost is $85 U.S dollars.