Search Results: the finer cooking by boulestin x m

London: Cassell and Company, Ltd., 1937. 198 pages, clean and clear. Clean white endpapers. Beige cloth cover with gilt titles on the spine. Spine darkened, back corners bumped. VG+.

New York: Oxford University Press, 1937. First Edition. Hardcover. Blue cloth covered boards. Fine, in good dust wrapper. 198 pages. 19.5 x 13 cm. Decorations by J. E. Laboureur. A charming volume designed to be a guide for the hostess - with recipes, entertaining history, and delightful anecdotes. Xavier Marcel Boulestin (1878-1943) was a restaurateur, chef, and food writer. His London restaurant - The Restaurant Boulestin, was well respected, albeit expensive. Boulestin, who brought French classic food to British cooks became, in a way, a food celebrity. Among those influenced by Boulestin was the English food writer Elizabeth David. The French artist J. E. Laboureur was well know for his etching, lithography, and engraving. Interior pristine, dust wrapper rubbed with chips. In protective mylar cover.

Kegan Paul. Hardcover. New. 9x6x1.

First edition, number 29 of 55 numbered and signed copies by the author. Bound in the original red/orange cloth over boards with gilt lettering and charming cover decoration. Illustrated by J.E. Laboureur. This copy retains the original pictorial parchment paper dust wrapper. Frontispiece is an original etching by Laboureur, signed in pencil by the artist and number 29/50. The dust wrapper is chipped with a half-dollar size piece out of the back of the wrapper, no text loss. The book is pristine.Exceedingly rare in limited and signed edition.