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Boulestin, X. Marcel. The Finer Cooking, or Dishes for Parties.

2 vols. Illus. by J.E. Laboureur. Cloth, one volume in jacket. Slipcase. First Edition. London: Cassell & Co., [1937].

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. 


JULY 2019

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