London: Dulau & Company, Ltd, 1929. Octavo (21.5 x 15 cm.), vii, [1], 133, [3] pages. Illustrated Frontispiece. Top edge gilt. FIRST EDITION, limited to one thousand copies, each SIGNED BY THE AUTHOR (this is no. 978). A great classic of food writing, and an important book for all interested in northern tree fruits and berries. Also contains sections on nuts and grapes. The book is a learned recitation of the qualities, distinctions, difficulties, and histories of specific varieties, presented by a student of fine fruit with a refined palate and a gift for the pen. "In the vast literature which deals with food and its appreciation I have searched for thirty years to find a precedent for a book devoted to the dessert. The great classic authors of France have left it untouched, nor can I find in any language a treatise on this crucial subject, which may so easily make or mar a well-planned meal" (page v). This cataloguer must admit that Bunyard has provided guidance in his own selection of fruit trees to propagate, and that he has frequently been frustrated by these more finicky cultivars. A bit of light spotting to a few pages, and some light foxing to edges. In publisher's green buckram, gilt-titled at the spine, and with edges beveled. The publisher's dust jacket, titled and illustrated in burgundy, has some toning at the edges and one small chip at edge. Generally, very good. [Bitting, page 68].

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Details

Bookseller: Rabelais - Fine Books on Food & Drink (US)
Bookseller's Inventory #: 9242
Title: The Anatomy of Dessert
Author: Bunyard, Edward A
Book Condition: Used
Quantity Available: 1
Binding: Hardcover
Publisher: Dulau & Company, Ltd
Place of Publication: London
Date Published: 1929
Keywords: pomology, fruit trees, apples, tree fruit, berries, fruit, winemaking, first edition, limited edition, signed, numbered
Bookseller catalogs: farm & garden;

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Rabelais - Fine Books on Food & Drink

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Rabelais - Fine Books on Food & Drink

This seller has earned a 1 of 5 Stars rating from Biblio customers.

Biblio member since 2006

Alfred, Maine

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About Rabelais - Fine Books on Food & Drink

Rabelais is always serving up fine books about food, drink, farming and gardening. We carry a sizable stock of rare books, alongside prints, photographs and ephemera, all concerned with the pleasures of the senses.

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Glossary

Some terminology that may be used in this description includes:

Beveled: Beveled edges, or beveled boards, describe a technique of binding in which the edges of book boards have been cut into slanted...
Buckram: A plain weave fabric normally made from cotton or linen which is stiffened with starch or other chemicals to cover the book...
Fine: A book in fine condition exhibits no flaws. A fine condition book closely approaches As New condition, but may lack the...
Octavo: Another of the terms referring to page or book size, octavo refers to a standard printer's sheet folded four times, producing...
Jacket: Sometimes used as another term for dust jacket, a protective and often decorative wrapper, usually made of paper which wraps...
Spine: The outer portion of a book which covers the actual binding. The spine usually faces outward when a book is placed on a shelf....
Top Edge Gilt: Top edge gilt refers to the practice of applying gold or a gold-like finish to the top of the text block (the edges the pages...
First Edition: In book collecting, the first edition is the earliest published form of a book. A book may have more than one first edition in...
Edges: The collective of the top, fore and bottom edges of the text block of the book, being that part of the edges of the pages of a...