"Herbs, Salads, And Seasonings" 1930 BOULESTIN, X.M. and HILL, Jason

"Herbs, Salads, And Seasonings" 1930 BOULESTIN, X.M. and HILL, JasonBOULESTIN, X. M. and HILL, Jason Xavier Marcel Boulestin (18781943), 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

BOULESTIN, X.M. and HILL, Jason

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).

[72] pp.

William Heinemann Ltd.

1930

9" x 5 3/4"

w/ illustrations by Cedric Morris

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.