Harper Perennial, 1992. Hardcover. Near Fine. Signed first printing. Potatoes are delicious, versatile, and rooted (haha) in history. Five-time cookbook author Lydie Marshall, who was a beloved teacher of French cooking in New York for many years, understands the value of this humble tuber enough to eat it “practically every day for two years” to research A Passion for Potatoes (1992). Most of us are familiar with the joys of French fries, mashed potatoes, latkes, baked potatoes, or even gnocchi—all of which are included, often with several variations—but Marshall takes the passion to the next level with: Savory potato madeleines, served with sour cream and chive dip Tarragon-poached fish with a garlicky herb sauce and steamed potatoes Gratin with onions, beer, and Gruyère Bread pudding with whiskey custard sauce, which reuses the potato bread from another chapter All delightful and tempting stuff. Ours is a Near Fine, signed first printing.
