OP: Herbs, Salads and Seasonings
William Heinemann Ltd, 1930. Hardcover. Very Good. First printing.
Xavier Marcel Boulestin (1878–1943), French-born but heavily committed to England where he eventually settled, was a colorful chef and restaurateur. However, he is best known as the author of close to a dozen cookbooks that were highly influential in introducing French cooking to a sometimes resistant British public. Elizabeth David often cited his work as being influential to her own.
Some of his books were more general, melding a diversity of recipes with autobiography, but Boulestin—whose name appears on his books variably as X. M. Boulestin, X. Marcel Boulestin, or just plain Boulestin—also did a few single-subject titles, such as Savouries and Hors D’oeuvres (1932), Eggs (1932), and the present one, Herbs, Salads and Seasonings (1930).
Covering a little bit of history regarding herbs, salads, and gardening, he then launches into an alphabetical reference for the titular ingredients. Even without many recipes to speak of, Boulestin inspires fresh enthusiasm for the health and culinary benefits of home gardening.
Our copy is the first printing, lacking the jacket. Very Good overall, with some soiling and rubbing to the green clothbound case. Black and white line drawings throughout.
