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
London: Chapman and Hall, 1866. Second Edition. Hardcover. 422 pages. 20.5 x 13 cm. Chromolithograph frontispiece of a wedding cake, with tissue. Five wood engraved plates, and eight chromolithograph plates. Francatelli was a renowned chef who served as the maître d'hôtel and chief cook to Queen Victoria. The Royal Confectioner..... More
Boston: Joseph Burnett Co., c. 1920. Staplebound. 26 pages. 15.5 x 9.5 cm. From the man who created the first liquid Vanilla extract and a hair tonic that used cocaine as the main ingredient, we bring you a lovely dessert pamphlet filled with recipes for confections (chocolate creams, cream english..... More
![Item #4228 [SUGAR] CANDY] NULOMOLINE as used by the Modern Confectioner. THE NULOMOLINE CO](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/4228.jpg?width=320&height=427&fit=bounds&auto=webp&v=1717075976)
New York: THE NULOMOLINE CO., 1923. Staplebound. 48 pages. 18 x 12.5 cm. The history of Sugar in America is closely tied to the history of New York City. NYC was once the sugar capitol of the world. The ports and piers of New York, specifically those in Brooklyn, made..... More
Seattle: Crescent Manufacturing Company, c.1919. Staplebound. 16 pages. 12.5 x 8 cm. Mapleine, an imitation maple flavoring originally produced by Seattle's Crescent Manufacturing Company in 1905 is a vegetable extract made from roots and herbs, designed to provide a maple-like flavor without having to use pricey maple syrup. Instructions for..... More
Paris: Librairie Garnier Frères, 1908. Paperback. 208 pages. 18.5 x 12 cm. Title translation: Patisserie - Choice of the best recipes for making without an oven - Entrees, Appetizers, Entrements, Desserts. Easy preparation of Ices, Sorbets and Various Refreshments for Events, Lunches, Balls, Etc. Illustrated throughout. Pages lightly toned, covers..... 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. From the culinary collection of Carl G...... 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
New York: Price Flavoring Extract, Co., 1906. Staplebound. 56 pages. 18 x 13 cm. Vincent Clarence Price, aka Dr. Price was the Grandfather of the famous actor and gourmet Vincent Price. Dr. Price invented the first cream of tartar baking powder which secured the family fortune. This lovely recipe pamphlet..... More