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 was an antiquarian bookseller, a man of letters whose circle included Georges Simenon, Archibald MacLeish, and Lewis Mumford, and with his ex-wife (at the time of collaboration) editor of this volume. Publisher's blue cloth, decorated in brown, with some light edgewear, and light foxing throughout. Publisher's dust jacket, with only a hint of wear to top of spine, otherwise very good. Inscribed by the editors on the title page, and fully inscribed at the end of the introduction (page 22), to Margaret Rudkin, author for the Pepperidge Farm Cookbook.