The Glorious Oyster. His history in Rome and Britain, his anatomy and reproduction, how to cook him and what various Writers and Poets have written in his Praise. Collected together as an acknowledgment of the supreme pleasure he has given to all persons of Taste since Roman times.
New York: Alfred Knopf, 1929.
Small octavo, 203 pages + 4 ads. First edition. A delightful survey of the history of oysters, along with an anthology of oyster appearances in literary and historical quotation, and a small selection of fine recipes. Bolitho was a prolific author, penning 59 non-fiction works of mostly biography. Royalty was his specialty, as for many years he lived at Windsor Castle, and it was while at Windsor that he wrote this timeless little study of the oyster, his sole culinary work. A bit of light foxing to the first few pages including the title page, otherwise fine, in fine gray cloth with paper covered boards. In the very scarce dust jacket, which is age-toned and has a few edge chips at the head and foot of spine, and some panel separation, but is miraculously, near whole. This is the first time we've seen this in a jacket. A lovely book. “Oysters are the most tender and delicate of all seafoods. They stay in bed all day and night. ... their meals to come to them.”