What Today by Boulestin Marcel (9 results)

First Edition. Very good cloth copy in a good if somewhat edge-nicked and dust-dulled dust-wrapper. Remains quite well-preserved overall. Physical description: xi, 258 pages ; 24 cm. Subjects: Cooking, French; Gastronomy; Recipes. 1 Kg.

First Edition. Very good cloth copy in a good if somewhat edge-nicked and dust-dulled dust-wrapper. Remains quite well-preserved overall. Physical description: xi, 258 pages ; 24 cm. Subjects: Cooking, French; Gastronomy; Recipes. 1 Kg.

1st edn 6th printing. 8vo. Original gilt lettered red cloth (VG), no dustwrapper. Pp. 251, illus with coloured frontispiece by J.E. Laboureur (previous owners' inscriptions on front free endpaper and front prelim).

Hardback cookery Book Name and address of previous owner and date are written inside. The outer dust jacket is scuffed on the edge.

Hardcover. Condition: Near Fine. 1st Edition. First edition, first printing January 1931. Near fine copy, lacking dustjacket. Frontispiece by French artist Jean Emile Laboureur. Rust-colored cloth, slightest wear spine tips. No names, inscriptions or bookplates and desirable thus.

Hard Cover. Dust Jacket Condition: Dust Jacket. First Edition. First UK Edition. Frontispiece by French artist Jean Emile Laboureur. Publisher's original rust-colored cloth with gilt lettering to the spine. Boards exceptionally bright and clean. A gift inscription to the front free end-paper (from the year of publication); offsetting to both sets of end-papers; some foxing to the page block edges and the prelims; faint offsetting to both sets of end-papers. No inscriptions. Overall a VG+ copy. In the RARE VG dustwrapper which is un-priced which has loss to the spine ends (not affecting any lettering) with the spine itself rather browned. Boulestin (1878-1943) was a French chef, restauranteur and the author of cookery books that popularised French cuisine in the English-speaking world. Photographs/scans available upon request.

Hardcover. Condition: Fine. No Jacket. BOULESTIN, X. Marcel [251] pp. William Heinemann Ltd 1931 8" x 5 1/2" Xavier Marcel Boulestin (1878- 20 September 1943) was a French chef, restaurateur, and the author of cookery books that popularised French cuisine in the English-speaking world. Born in Poitiers in France (Poitou region), Boulestin tried a number of occupations before finding his role as a restaurateur. He worked as secretary and ghostwriter to the author "Willy" (Henry Gauthier-Villars) in Paris, and then moved to London, where he made his home and career from 1906 onward. There, he opened an interior design shop, which failed to make enough money. He wrote extensively, and was commissioned to write a simple French cookery book for English readers. It was a huge success, and thereafter his career was in cooking. The Restaurant Boulestin, known as the most expensive in London, opened in 1927. Its fame, and the long series of books and articles that Boulestin wrote, made him a celebrity. His cuisine was wide-ranging, embracing not only the French classics but also dishes familiar to British cooks. Among those influenced by Boulestin was the English food writer Elizabeth David, who praised Boulestin in her books and adopted many of his precepts.

Hard Cover. Dust Jacket Condition: Dust Jacket. First Edition. (London: William Heinemann 1931). First UK Edition. FROM THE LIBRARY OF ELIZABETH DAVID WITH HER OVAL BOOK-PLATE. Frontispiece by French artist Jean Emile Laboureur. Publisher's original rust-colored cloth with gilt lettering to the spine. Boards exceptionally bright and clean. A bookseller's ticket to the top left-hand corner of the front paste-down and faint offsetting to both sets of end-papers. No inscriptions. Overall a fine copy. In the RARE VG dustwrapper which is un-priced which has shallow loss to the spine ends not affecting any lettering. "Brimming with seasonal recipes, selecting the best of the French cuisine of the middle classes and explaining it for an untutored British readership, this book was a hit when first published and remains a useful classic.Even after a gap of 80 years, most of the recipes are recognisably excellent. Though given in a chatty anecdotal style rather than as lists and directions, the experienced cook will find them clear and easy to follow (GoodReads). Photographs/scans available upon request.

Early Printing. Jeam Emile Laboureur dustjacket art and frontis. Uncommon recipe book that includes the culinary processes and tricks of the trade. Near Fine but for foxing to page edges, in Very Good dustjacket.