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Description

Food and drink.- Le Nouveau Confiseur Français ou l'Art du Confiseur Moderne, Contenant les meilleurs procédés pour cuire et préparer toutes les espèces de sucres, dragées, bonbons, pastilles, candies, pates, marmelades, compottes, raisinés, gelées..., first and only edition, half-title, woodcut decoration on title, browning to head of half-title and title, light foxing, Deuzel bookplate to front free endpaper, 19th century roan-backed boards, spine chipped and worn, peeling to upper cover, rubbed, [Vicaire 201; not in Cagle, Bitting or Simon], 8vo, Dijon & Paris, Noellat & Lagier, 1827.

⁂ Rare work on confectionary, we can trace only 2 copies at auction in the last 70 years.

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