484 résultats
2092902141701353Not Available N.A. Soft Cover. Fine. Number of books: 2 Not Available paperback
1940LIQ-169P. Les Bibliophiles du Palais 1940. In-4° en ff sous chemise et étui (petite déchirure sans manque sur la couverture).
47117[Paris : Auguste Blaizot, 1905], grand in-8 pleine percaline d'époque brune ornée de vignettes aquarellées (1er et 2nd plats: bouteille de Champagne, poulet à la broche) et d'un triple encadrement noir, rouge et doré, dos lisse portant le titre en long en lettres noires. Reliure signée de Pierson. Suite de 20 compositions, après le titre-frontispice. Page de titre-frontispice à l'eau-forte gravée avant la lettre (sans mention de l'éditeur), suivie de 20 planches illustrées par Albert Robida (gravures sur bois) en noir sur vélin, légendes par Brillat-Savarin en lettres rouges. Non rogné. On joint une lettre manuscrite signée de A. Robida à un ami (1 feuillet recto), datée de février 1918. Ex-libris (arbre de la sagesse), del Brasilier / gr. Stern. On joint une coupure de presse par Michel Robida au sujet de l'oeuvre de son grand-père Albert Robida. Bel exemplaire. Rare et célèbre suite des 20 illustrations de Robida pour L'art du bien manger de Richardin, dont le titre-frontispice fut spécialement gravé par Robida pour ce tirage. Cette spirituelle illustration des aphorismes gastronomiques de Brillat-savarin n'a été tirée qu'à 55 exemplaires, dont 43 sur Japon, 7 sur Chine et 5 vélins hors commerce. Celui-ci sur vélin non justifié. Photos sur demande. TRES BON ETAT
196153973Paris Les Francs-Bibliophi 1961 In-8, en feuilles, couverture imprime (embotage de l'diteur).25 gravures originales la manire noire de Mario Avati, dont un frontispice et 24 in-texte. Tirage unique limit 175 exemplaires numrots sur vlin de Rives.
192610085Paris: Les Arts et le Livre 1926. Second-hand hardcover. <p>Brillat-Savarin. Physiologie du Gout: ou meditations de gastronomie. Les Arts et le Livre: Paris 1926. 8vo 240x165mm 2 vols half bnd red morocco marbled bds & eps gilt lettered t.e gilt 252300pp. #239/566 illustrated by Pierre Noury Near Fine/-</p> <p><br /> BRILLAT-SAVARIN Jean-Anthelme 1755-1826<br /> <br /> Physiologie du Goût ou Mediations de Gastronomie transcendante ouverage théorique historique et a l'ordre du jour<br /> <br /> Paris: Les Arts et Le Livre 1926. Limited Edition of 566 copies. Printed by Marius Audin Lyon; lithography by J Mourlot et fils Paris; bound by Dubois d'Enghien-Dooms. In French.<br /> <br /> Octavo 240x170mm in two volumes half bound cherry-red long-grain morocco spine gilt decorated and ruled in six compartments marbled boards and end-papers; top-edge gilt; original wrappers with colour vignettes bound in; 2xlii2528pp 283004pp. Number #239 of 520 on Lafuma vergé paper.<br /> <br /> One hundred in text and twenty-four full page inset. striking twentieth century black and white engraved illustrations by Pierre Noury 1894-1981. A French painter engraver and illustrator Noury studied and exhibited in Paris from 1920 to 1940. He designed the costumes and sets for an opera as well as murals posters and book illustrations. He was also the author of a history of painting and children's books.<br /> <br /> Published on the 100th anniversary of the first commercial edition 1826. <br /> <br /> <br /> Brillat-Savarin was a French lawyer and politician during and after the French revolution. Renowned as an epicure and gastronome he worked on his Physiologie du Gout all his life assembling it just before he died; it was privately published at his expense just two months before his death. Neither a cookery book nor a memoir it is rather a discussion of the nature of eating in its widest sense. It starts with twenty gastronomical "aphorismes" perhaps the best known being "IV tell me what you eat and I will tell you who you are"; then thirty "méditations" and finishes with twenty-seven 'variétés' in the form of anecdotes adventures recipes and inventions.<br /> <br /> "For the French and outsides alike this work early attained the status of an exemplary culinary text perhaps the exemplary text. the Physiology of Taste civilizes eating. Moreover it socializes food and it does so by recounting in story after story our social relations with food. it appears to us today as something of a sociology of taste ahead of its time" Priscilla Parkhurst Ferguson Accounting for Taste: The Triumph of French Cuisine Chicago: University of Chicago Press 2004 p. 31<br /> <br /> <br /> An instant success Physiologie du Gout has never been out of print since.<br /> <br /> A lovely near fine private press edition of the most renowned book on gastronomy.</p> Les Arts et le Livre unknown
1961004442Paris: Les Francs-Bibliophiles 1961. Signatures loose as issued in original printed wrappers contained in original board chemise and black sueded-paper slipcase. Chemise spine sunned else fine. One of 75 copies printed for a French bibliophile society; this copy fo Édouard Loewy leading French rare bookseller. With 25 mezzotints by Mario Avati of food and culinary objects in a dramatic black geometric style. Chapters preceded with a menu and description of where the repast was served including a NY tavern in 1755. Recipes and notes on preparation and the famous aphorisms. Avati is an important mezzotint artist reviving this graphic technique from the 17th to 19th centuries. Monod 1955. Strahan Artist and the Book in France page 222. Wrappers Chemise Slipcase. Fine. Illus. by Mario Avati. 4to. Les Francs-Bibliophiles Hardcover books
122629Paris Charpentier 1840. . 8vo 185 X 125 mm; some minor mostly perphepheral foxing otherwise bright and clean; later 19th century Swedish binding of quarter green morocco over marbled boards by Swedish binder 'G.F Possman Stokholm' his label to verso of upper free endpaper gilt tooling and devices to spine panels red lettering-piece with marbled endpapers and edges plain-tipped board corners rubbed at extremities otherwise very good.<br /> Jean-Anthelme Brillat-Savarin 1755-1826 was a French lawyer politician and epicure who with Alexandre Balthazar Laurent Grimod de La Reynière founded the genre of gastronomic writing. This his most famous work has never been out of print. In a series of meditations that owe something to Montaigne's Essays and have the discursive rhythm of an age of leisured reading and a confident pursuit of educated pleasures Brillat-Savarin discourses on the pleasures of the table which he considers a science. It is interesting to note that he considered sugar and white flour to be the cause of obesity.<br /> Paris, Charpentier, 1840. hardcover
1940453641940 Paris. Pour les bibliophiles du palais. 1940. 1 volume grand in-4 en feuilles, sous jacquette, chemise et étui éditeur. 128 pp. ; (8) ff.
20159Paris, pour les bibliophiles du palais, 1940. In-folio, 128 pp. 40 pl., en feuilles, couverture originale imprimée, chemise et étui cartonnés (quelques minuscules rousseurs éparses à la couverture, insolation et frottements à la chemise et à l'étui).
187918500De Brillat-Savarin.Avec une Préface par Ch. Monselet. Eaux-fortes par Ad. Lalauze. 52 charmantes gravures.Édition sur grand papier tirée à 210 exemplaires. Celui-ci (N°41) un des 170 sur papier de Hollande.Paris, Librairie des Bibliophiles - Jouaust - 1879 - XVI, 296 et 320 pages. Portrait frontispice de Jean-Anthelme Brillat-Savarin par Lalauze et gravé par Jouaust.Belle reliure demi chagrin rouge à coins. Dos à nerfs orné et doré. Tête dorée sur témoins, non rogné. Pas de frottement. Pas de rousseur. Parfait état. Format in-8°(22x14).Jean Anthelme Brillat-Savarin (1755-1826), est avocat, magistrat de profession, et maire de Belley. Il est Girondin pendant la révolution. Après avoir publié quelques études, il travaille à la rédaction de la physiologie du gout en 1825, livre qui fera sa renommée. Il sort des presses en décembre 1825 sans nom d'auteur, mais sera daté de 1826.
183410045Paris, Just Tessier, 1834. 2 vol. in-8 de (4)-384 pp. et (4)-412 pp., demi-chagrin vert, dos lisse orné de filets dorés (reliure de l'époque).
237649Paris, Just Tessier, 1834 2 vol. in-8, [2] ff. n. ch., 384 pp. ; [2] ff. n. ch., 412 pp., demi-veau bleu, dos à nerfs ornés de filets et doubles caissons dorés, tranches marbrées (Bibolet).
18292487PARIS. CHEZ A. SAUTELET ET CIE, LIBRAIRES-EDITEURS. ALEXANDRE MESNIER, LIBRAIRE. 1829. 2 VOLUMES IN-8 (14,5 X 23 X 5,5 CENTIMETRES ENVIRON), DE (4) + 410 ET (4) + 432 PAGES, RELIURE POSTERIEURE A LA BRADEL PLEIN CARTONNAGE, DOS LISSE ORNE DE FLEURONS DORES, TITRE DORE SUR ETIQUETTE MAROQUIN BRUN, COUVERTURE IMPRIMEE CONSERVEE, NON ROGNE. ILLUSTRE DE 2 LITHOGRAPHIES DE HENRY MONNIER EN FRONTISPICES. PREMIERE EDITION ILLUSTREE (OBERLE. FASTES. 148 - VICAIRE. 117). QUELQUES ROUSSEURS, USURES AUX COUVERTURES, PETITS DEFAUTS EXTERIEURS SANS GRAVITE, SINON BEL EXEMPLAIRE.
104234Paris, L'Edition d'Art H. Piazza, 1930, 2 volumes in-4 de 285x205 mm environ, Tome I : 201 pages, avec 51 eaux-fortes, dont 5 en couleurs, Tome II : 211 pages avec 50 eaux-fortes, dont 5 en couleurs, brochés sous couvertures rempliées beiges titrées en noir et rouge avec une vignette sur le premier plat, . Exemplaire N° 56/150, un des 120 exemplaires sur vélin à la forme Balnchet Frères et Kléber, numérotés de 31 à 150, contenant une suite en noir, tirée sur vélin mince, de toutes les planches, soit 101 planches au total dont 10 en couleurs, toutes sous serpentes. Bordures de certaines planches de la suite légèrement fendillées, quelques serpentes un peu froissées, volumes partiellement débrochés, intérieur bon état.
18657261New York: D. Appleton and Company 443 & 445 Broadway 1865. Small octavo 18.5 x 12 cm. 200 4 pages. Advertisements. The First American Edition of Leonard Francis Simpson's English language translation of Brillat-Savarin's magnificent Physiologie du Gout. The earliest English language translation was that of Fayette Robinson published in Philadelphia in 1854. Simpson's translation here is quite unfaithful to the original admitting in the Introduction that "Many parts are however condensed others omitted as not suited to the present tone of society." Starting in 1864 editions of Simpson's translation published in the UK strayed even further with emphasis placed on a rejection of gourmandise and the title to what we have here. Quite a departure from Brillat-Savarin's original. But the translator did have high hopes for this book to affect a change upon Britain and presumably in America with this issue. The Translator's Preface has been omitted in this edition which is a shame as it takes the form of a discussion among Olympians where the goddess Gasterea speaks up to Jupiter informing him that "There is a race. of bold sea-girt islanders who worship me well in their way; indeed mighty fires of coal never cease to burn in my honour; but it a melancholy fact that London does not know 'How to Dine!'" The author proposes a reform movement starting with this book. In publisher's blind ruled and gilt-titled burgundy cloth. Very near fine. Bitting page 437; Cagle 104. D. Appleton and Company, 443 & 445 Broadway hardcover
19234320DB1923. 2 Bände. Paris L. Carteret 1923. 4°. 279 S.; 258 S. Mit 1 Porträt 64 Radierungen von Léon Boisson und Louis Monzies nach Zeichnungen von Henri Pille und Maurice Leloir. Illustrierte Orig.-Broschuren mit Pergamin-Schutzumschlag. Monot 1962. Nr. VI von total 375 Exemplaren. Die Umschläge mit Gebrauchsspuren Einrissen und vergilbt. Der unregelmässige Schnitt stärker gebräunt. unknown
1865196221865. Coocking Brillat-Savarin Jean Antthelme. The Handbook of Dining or Corpulency and Leanness Scientifically Considered.by Brillat-Savarin. London: Longman Roberts & Green 1865. This is a later translation in English of the main parts of ʻPhysiologie du goût or THE PHYSIOLOGY OF TASTE; Transcendental Gastronomy. of Brillat-Savarin. The original work in French was about 450 to 500 pages depending on the edition this version was given a new title and reduced to 202 pages and focuses more on cooking for Leanness and Reduction of Corpulency. Measures 4.5" x 7". The first long version in english was printed in 1854 this version of the text was printed 1865. Brillat-Savarin one of the most influential food writers of all time. Brillat-Savarin put forward what he felt could be called general universal principles of delicious and healthy cooking. The roots of gastronomy in America can be traced to Brillat-Savarin 1755-1826 remembered for what many consider to be the bible of gastronomy Physiologie du Goût. Savarin was the first writer to provide a systematic analysis of the pleasures of eating- His only book was Published shortly before his death and this is a 200 page abridged version of the original English speakers regularly repeat Brillat-Savarin's idea with the phrase "you are what you eat." Spine is rebound with new boards of red cloth and new endsheets. Cover is clean and pages are neat. Small previous owner stamp on title page dated March 10 1883. Overall in very good condition. unknown
1945175511945 2 forts vol. in-8 Editeur(238 x 165 mm), en feuillets, sous couvertures rempliées titrées. Edition complète des deux volumes la constituant. Tirage unique à 740 exemplaires seulement. Celui-ci, un des 100 exemplaires du tirage de tête sur pur-fil ( N°3), recelant, outre de nombreuses compositions en couleurs de Sylvain Sauvage en premier tirage, un dessin original signé du même, ainsi qu'une épreuve coloriée par l'artiste, Nombreuses illustrations en couleurs de SYLVAIN SAUVAGE., 259 + 225 pages, (1945).A Paris, Aux Editions littéraires et artistiques Editeurs,
8320Jouaust, Paris, Librairie des Bibliohiles, 1879. 21,5 x 15 cm, xvi - 296 pp., 320 pp. Deux volumes reliés demi maroquin à coins, dos à nerfs, caissons richement ornés, têtes dorées, couvertures et dos conservées, exemplaires non rognés. Reliures signées Michon. Traces de frottements sinon beaux exemplaires. Portrait h.-t. gravé à l'eau-forte en frontispice, 31 en-têtes et 19 culs-de-lampe gravés à l'eau-forte par A. de Lalauze. Un des 170 exemplaires numéroté sur papier de Hollande.
8320Jouaust, Paris, Librairie des Bibliohiles, 1879. 21,5 x 15 cm, xvi - 296 pp., 320 pp. Deux volumes reliés demi maroquin à coins, dos à nerfs, caissons richement ornés, têtes dorées, couvertures et dos conservées, exemplaires non rognés. Reliures signées Michon. Traces de frottements sinon beaux exemplaires. Portrait h.-t. gravé à l'eau-forte en frontispice, 31 en-têtes et 19 culs-de-lampe gravés à l'eau-forte par A. de Lalauze. Un des 170 exemplaires numéroté sur papier de Hollande.
185517022Paris, Curmer, 1855 ; in-8, demi veau havane, dos lisse à faux nerfs et titre dorés (reliure de l'époque) ; XIX, 239, 368, 32 pp. , frontispice et titre illustré gravés.
18409734Libraire-Editeur Paris: Charpentier 1840. Second-hand hardcover. <p>Brillat-Savarin Jean-Anthelme. Physiologie du Gout. Charpentier: Libraire-Editeur Paris 1840. 12mo 180x115mm half-bnd brown calf marbled bds 224555 blankpp.</p> <p><br /> <br /> BRILLAT-SAVARIN Jean- Anthelme 1755-1826 <br /> <br /> Physiologie du Gout ou méditations de gastronomie transcendante; ouvrage théorique historique et a l'ordre du jour dédié aus gastronomes parisiens par un professeur membre du plusieurs societés savantes. Edition précédée d'une notice par M Le Baron Richerand; suivie de La Gastronomie poème en quatre chantes par Berchoux. <br /> <br /> Paris : Charpentier Libraire-Editeur 1840. Printed by H Fournier & Co Paris. Introduction by M Le Baron Richerand. Includes pps 370-445 the poem La Gastronomie in four parts by Berchoux Joseph 1760-1839. In French. <br /> <br /> Duodecimo 180x115mm half-bound brown calf over marbled paper boards; spine in six compartments gilt lettered & ruled; 2 blank2 titlepage4555 blankpp. Boards lightly scuffed edges lightly rubbed; spine head small loss head of upper joint starting but firm corners lightly bruised; small closed tear to p.4; very occasional faint foxing; top-edges a trifle dusty; bookplate "Ex libris A. Melly" to front paste-down. <br /> <br /> ¶ Brillat-Savarin was a French lawyer and politician during and after the French revolution. Renowned as an epicure and gastronome he worked on his Physiologie du Gout all his life assembling it just before he died; it was privately published at his expense just two months before his death. Neither a cookery book nor a memoir it is rather a discussion of the nature of eating in its widest sense. It starts with twenty gastronomical "aphorismes" perhaps the best known being "IV tell me what you eat and I will tell you who you are"; then thirty "méditations" and finishes with twenty-seven 'variétés' in the form of anecdotes adventures recipes and inventions.<br /> <br /> Berchoux 1760-1838 was a French poet who invented the word 'gastronomy' when he published La Gastronomie in 1801. The poem is in four culinary cantos: Historie de la Cuisine the ancient food of Greece and Rome; Le Premier Service instructions for the successful conduct of a meal; Le Second Service advice on orchestrating conversation during a meal including a description of Vatel's demise; and Le Dessert dessert wines spirits and conversations praising dining as superior to poetry. <br /> <br /> "For the French and outsides alike this work early attained the status of an exemplary culinary text perhaps the exemplary text. the Physiology of Taste civilizes eating. Moreover it socializes food and it does so by recounting in story after story our social relations with food. it appears to us today as something of a sociology of taste ahead of its time" Priscilla Parkhurst Ferguson Accounting for Taste: The Triumph of French Cuisine Chicago: University of Chicago Press 2004 p. 31 <br /> <br /> An instant success Physiologie du Gout has never been out of print since. A very good text in a very good sound contemporary binding.<br /> <br /> § OCLC records only 6 holdings of this edition all in Europe.<br /> § Vicaire 117-118; cf. Oberle 153; This edition not in Cagle Bitting or Simon.</p> Charpentier unknown
188450824London: J.C. Nimmo & Bain 1884. Limited Edition. Hardcover - as published. VG limited edition this being No. 60 of 300 copies printed for England. From the collection of a prominent New York restauranteur. 55 etchings by A. Lalauze. Some splitting to the corners of the boards binding is tight and square. Gilt top. Green boards quarter wrap vellum spine vellum is in VG condition. Gilt etching on the front board further three gilt etchings on spine. Gilt is in fine condition minor boxing to the spine. J.C. Nimmo and Bain advertisements bound in the back. . J.C. Nimmo & Bain hardcover
1961D19015Paris: Les Francs-Bibliophiles 1961. First Edition . Hardcover. Near Fine. 4to. 25 mezzotint prints by Mario Avati. Loose signatures as issued in publisher's printed wrappers and board chemise black paper slipcase. Chemise sunned minimal wear. One of 75 copies on velin de Rives a la cuve printed for Éduard Loewy French bookseller. <br/><br/> Les Francs-Bibliophiles hardcover
188428049<p><strong>1884 Physiology of Taste Gastronomy Food Obesity Cooking English Brillat-Savarin</strong></p><p>Jean Anthelme Brillat-Savarin was a 19th-century French lawyer who is actually much better known for his culinary survey "<em>Physiology of Taste</em>". This book was a collection of aphorisms relating to food and food preparation taste appetite thirst and drinking and even a section on obesity!</p><p>This 1884 limited edition includes numerous illustrations by Adolph LaLauze and is numbered no. 152 of 500.</p><p>Item number: #28049</p><p>Price: $499</p><p>BRILLAT-SAVARIN Jean Anthelme</p><p><strong><em>Brillat-Savarin's Physiologie du goût. A handbook of gastronomy</em></strong></p><p>London: Nimmo & Bain 1884.</p><p><u>Details</u>:</p><p><!-- if !supportLists-->· <!--endif-->Collation: Complete with all pages</p><p><!-- if !supportLists-->o <!--endif-->xvi 516 14</p><p><!-- if !supportLists-->· <!--endif-->Provenance: Armorial bookplate – S. C. Lister Jr. Swinton</p><p><!-- if !supportLists-->o <!--endif-->Samuel Cunliffe Lister 2nd Baron Masham 1857-1917 was an English baron and industrialist. The 2nd baron's father Samuel Cunliffe Lister 1st Baron Masham 1815–1906 was an English inventor and industrialist notable for inventing the Lister nip comb which revolutionized the English textiles industry. Motto: FIDEM PARIT INTEGRITAS</p><p><!-- if !supportLists-->· <!--endif-->Language: English</p><p><!-- if !supportLists-->· <!--endif-->Binding: Hardcover; tight and secure</p><p><!-- if !supportLists-->· <!--endif-->Size: ~9in X 6.5in 23cm x 16.5cm</p><p>Our Guarantee:</p><p>Very Fast. Very Safe. Free Shipping Worldwide.</p><p>Customer satisfaction is our priority! Notify us with 7 days of receiving and we will offer a full refund without reservation!</p><p><u>Photos available upon request. </u></p> Nimmo & Bain hardcover
