2 vols. Illus. by J.E. Laboureur. Cloth, one volume in jacket. Slipcase. First Edition. London: Cassell & Co., .
Signed by Boulestin on front free endpaper, dated 1937. Xavier Marcel Boulestin (1878-1943) was a French chef, restaurateur, and the prolific author of numerous cookery books that popularized French cuisine in the English-speaking world. The Restaurant Boulestin, known as the most expensive in London, opened in 1927. Its fame, and the long series of books and articles that Boulestin wrote, made him a celebrity. His cuisine was wide-ranging, embracing not only the French classics but also dishes familiar to British cooks. Jacketed volume with spine chipped, jacket spine darkened, else very good; Vol. II with a bit of darkening to spine & rubbing to spine ends, else very good.
Illus. in bright colors by Ann & Bruce Butte. Pictorial boards. First Edition. San Francisco:...
94 pp. Illus. with photo of dried pasta. Flexible blue-green cloth lettered & dec. in...
Psychedelic menu from Sausalito's Trident restaurant by Graphoto. 17.5x11.75", different designs on both sides. Sausalito:...