Subtle Seasoning - A Little Book od Recipes

Cottington-Taylor, Dorothy D. (of the Good Housekeeping Institute). [Boulestin, X. Marcel introduced by]: Subtle Seasoning - A Little Book od Recipes (Worcester: Lea & Perrins 1926). First published February 1926 this is the Second Edition from July 1926. A softback. About VG (covers a bit creased; a book-plate to the rear of the front cover). "Although most of this 54-page advertising booklet was taken up with recipes tested by Dorothy Cottington-Taylor of the Good Housekeeping Institute, Boulestin provided a 6-page introduction. How he could endorse use of this very British product is an interesting contortion since he was clear that in France, a dish is a finished article, ready to be eaten without the addition, in the dining room, of even salt and pepper. Perhaps with a measure of despair, but certainly with pragmatism, Boulestin noted that in Britain things were different, and sauces came from bottles. For cooks here, a factory comes to the rescue and makes the dish more palatable. Nevertheless, Worcestershire Sauce was made to sound a serious culinary choice by allusion to the use of herbs and seasoning more generally. There was a personal anecdote of the unexpected and delightful use of Worcestershire Sauce he chanced upon with a meal in Normandy. Boulestin claimed to now use the sauce in some of his own dishes, and mentioned five in the introduction. Notably, these were to be added in preparation and he did not suggest putting a bottle on the dining table (Phil Lyon - Tasteful Advertising - Marcel Boulestin's recipes in four trade booklets". Photographs/scans available upon request.…