THE HANDBOOK OF DINING, OR HOW TO DINE, THEORETICALLY, PHILOSOPHICALLY, AND HISTORICALLY CONSIDERED; Based Chiefly Upon The Physiologie du Gout of Brillat-Savarin.
NY: Appleton, 1865. First US edition. Hardcover. Original pebbled brown cloth with gilt title and ornament on spine; 12mo (4.5 x 7 inches), 200 pp. 4-page publisher's catalogue at rear. Spine gilt dulled, nick to cover cloth at top of rear joint. An abridged translation from Brillat-Savarin's "Physiologie du Gout"..... More