(Food Writing) Brillat-Savarin, Jean Anthelme. The Physiology of Taste, or Meditations on Transcendental Gastronomy. Intro. by Arthur Machen.

Woodcut designs by Andrew Johnson. Frontis. port. 10.5x6.75", vellum-backed marbled boards, gilt-lettered spine. No. 252 of 750 copies. London: Peter Davies, 1925.

The centennial edition of Brillat-Savarin's most famous book, a meditation on gastronomy. Rubbing to extremities, faint stain to lower front cover, some darkening to spine, otherwise about very good.