Le patissier moderne suivi d'un traité de confiserie d'office

First edition. 262 engravings in the text representing the main assembled pieces of cuisine, pastry and ice creams.

Publisher's binding in full red grained cloth. Smooth spine decorated with a large black fleuron. Gilt title. Frame ornaments on the boards and a central vignette. Small lack of cloth to the upper joint at foot. Some soiling and traces of rubbing, but good copy with some scattered foxing.
One of the most important treatises on pastry-making of the 19th century. Sought after for its impressive plates. Garlin, famous chef from Tonnerre was first his father's pupil before training himself in embassies and various establishments. Le pâtissier moderne covers all of cuisine and not, as its title might suggest, only pastry-making. Table of wines preferred in the three services. Table of contents allowing one to find the 3300 entries.