Le Confiseur Royal, Ou L'Art Du confiseur Dévoilé Aux Gourmands;
Paris: Chez Tardieu-Densesle, 1816. Fourth Edition. Hardcover. 352 pages. 17.5 x 10.5 cm. Three plates: Frontispiece (confectioner's laboratory) and 2 plates illustrating kitchen utensils and motifs/decorations. The author, the widow of a renowned pastry chef, opened her shop in Berlin at the end of the 18th century and was able to establish herself as a refined pastry chef, later moving her establishment to Paris. The book contains recipes and advice on how to make jams, marmalades, and various preserves. Instructions on distillation, and the composition of liqueurs and creams. Also includes, how to prepare chocolate, coffee, tea, syrups, lemonade, punch, ice cream and sorbets. With marbled boards, end papers, and edges, this French recipe book has some rubbing and wear to the edges with a 1 cm. loss to the tail of the spine. Some worming to top of spine, not affecting structure, soiling to pages 323-336. [CAGLE 195]. Marbled boards, spine tooled in gilt, raised bands, label in gilt. Good. Item #2208
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