The handbook of dining
Subtitle: or, How to dine, theoretically, philosophically and historically considered
By: Based chiefly on the Physiologie du goût of Brillat-Savarin. By Leonard Francis Simpson
Publisher: Longman, Brown, Green, Longmans & Roberts
Published: 1859
Place of publication: London
Language: eng; fre
Number of pages: 244
Subjects: Gastronomy
Other titles: David and Shiu-min Block Collection of Bookbindings (Houghton Library)
Notes: Issued in black cloth decorated with printed white polka dots, spine title gilt; bound by Westleys.