Paris: S. Bornemann, nd c.1920. Sewn binding. 248 pages. 19 x 12 cm. 1000 BEST RECIPES OF BOURGEOIS PASTRY. The various utensils and essential accessories for the bourgeois pastry - various kinds of pasta; clarification and cooking of sugar; icing for entremets, cakes, petit fours; 1000 recipes for sweet omelettes..... More
Paris: Chez Seurre-Lacam, 1946. Ninth Edition. Wraps. 34 pages. 21.5 x 14 cm. First published in 1890, this classic French cookbook is essential to any chef wanting to master the full repertoire of French pastry. Text in French. Pages lightly toned, otherwise clean. Bookplate states: This book is a gift..... More
New York: Random House, 1966. Oliver, Michel. Stated First Edition. Hardcover. Unpaginated. Forty-five elegantly simple recipes. Text in French and English. English translation by Charlotte Turgeon. An amusing and artistic children's cookbook filled with entertaining illustrations and yummy recipes such as: Madeleines, Crepes, Gateau Au Chocolat and many, many more..... More