A Handbook of Gastronomy (Brillat-Savarain's Physiologie du gout): New and Complete Translation

London: J. C. Nimmo and Bain, 1884. Limited Edition. Hardcover. Near fine. First complete English language edition. Large octavo, 516pp., illustrated with 52 etchings by Lalauze, all of which were trimmed and tipped onto the leaves by the publisher, as issued. This is number 13 of 300 limited copies "printed for England" (another 200 were issued for the American market). Bound in early 20th century full crushed black morocco by Henderson & Bisset, with gilt borders, edges, dentelles, spine compartments, and spine title, with marbled endpapers. Upon very close inspection, possible dampstain to the base, only visible on the front and rear boards in very sharp light; the spine and interior are entirely unaffected. A very near fine example of this very handsome wide-margined edition of Brillat-Savarin's extremely important study of cuisine and gastronomy; a world-changing text of essays on eating and drinking. Though the translator is not identified in the text, we know that the work was done by Henri van Laun, who has SIGNED and INSCRIBED this copy on the half-title page: "J. Knight, Esque [sic] with the kind regards of Jenry van Laun Nov. 26th 1883." Though partial English translations were published in the 1850s, this 1883 edition represents the first complete translation of Brillat-Savarin's original French text. A very nice example of this important edition in a stately binding; published in small numbers, appearing infrequently at auction, and scarce in this condition.