The Best of Boulestin.
New York: Greenberg, 1951. Octavo (21 x 14 cm.), 332 pages. Index. FIRST EDITION. A collection of recipes drawn from across Boulestin's many cookbooks. X. Marcel Boulestin (1878-1943) had an outsized role in bringing French food to England between the wars. He wrote numerous cookbooks, was praised by Elizabeth David for his work, and opened Restaurant Boulestin, said to be the most expensive restaurant in London in 1927. Maurice Firuski.....