New York: Farrar Strauss, 1947.
Octavo, 208 pages. Illustrated by Henry J. Stahlhut. FIRST EDITION. A "novel-plus-cookbook" created from a series of stories which appeared in Gourmet Magazine. Now a classic of food writing and a glimpse into Russian cooking. The book was re-published in Ruth Reichl's Modern Food Library Series in 2001. Fine in publisher's brown cloth; dust jacket with a one-inch chip from top of rear panel. Fine in a near very good dust jacket.