Search Results: the anatomy of dessert by bunyard edward a

New York: Modern Library, 2006. Soft cover. NF.. Introduction by Michael Pollan. Foreword by David Karp.

Modern Library, 2006. Paperback. New. reprint edition. 120 pages. 8.25x5.00x0.25 inches.

Dulau and Company, Ltd, 1929T. hardcover. Acceptable. in x in x in. 1929 first edition on stained green covers and end papers but inner content is excellent as is the script

London: Chatto & Windus, 1933. Pages clean and bright, light spotting on the bottom of page 161, binding firm, light shelf wear to edges of boads but overall neat.. Second Edition Revised and Enlarged. Hard. Very Good. 8vo.

London: Chatto & Windus, 1933. Book. Good. Hardback. Signed by Author(s). Second Revised and Enlarged Edition. 8vo - over 7¾" - 9¾" tall. 217 pages. Green cloth with white title to spine. Dustjacket in protective sleeve..

London: Dulau & Company, 1929.. Limited edition, no. 137 of 1,000 copies signed by the Author, 8vo, (viii), 133, (3) pp. Wood engraved frontispiece by John Nash, light stain to the top edge of the fly leaf. Original green buckram, t.e.g., d.w. reproducing the frontispiece with some rubbing and light marks.

London: Dulau & Company, Ltd., 1929. Limited edition; # 357/1000. SIGNED by the author on the half-title page. Ex- library from a horticultural library. Three small stamps on the ffep and residue from a card sleeve on the back pastedown endpaper. 134 pages in excellent, clean, white condition. Top edge gilt. Green cloth with gilt titles on the spine. Light wear on the corners and edges. Label residue at tail of spine. Binding tight. VG-. Signed by Author. Limited Ediiton. Hard Cover. VG-.

London: Dulau & Company, Ltd, 1929. Octavo (21.5 x 15 cm.), vii, [1], 133, [3] pages. Frontispiece. Top edge gilt. FIRST EDITION, limited to one thousand copies, each signed by the author (this is no. 848). 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… Read More

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… Read More