Potatoes: One-Hundred-&-One Ways of Cooking

London: William Heineman Ltd. 1932.

Small octavo (18.5 x 12.5 cm.), 62 pages. Index. FIRST EDITION. Boulestin and Adair attempt to demonstrate the potato's rightful place in English cuisine. X. Marcel Boulestin was a French chef, restaurateur and author of cookbooks that popularized French cuisine in the English-speaking world. His restaurant, The Restaurant Français, opened in 1927, was known at the time as the most expensive in London. Some light foxing throughout. A bit of creasing to the paper spine of the black and red printed wrappers over stiff boards. Near very good. [OCLC locates thirteen copies (just four in the U.S.); Bitting, page 51].

Price: $60.00