By W. A. Jarrin [G. A. Jarrin]
London   E. S. Ebbers and Co
8" by 5.5" xxxvii [4], 2-271 [1]pp
A revised and enlarged mid nineteenth century edition of confectioner William Alexis Jarrin's illustrated work consisting of nearly six hundred delicious recipes.
By W. A. Jarrin [G. A. Jarrin]

1844 The Italian Confectioner; or, Complete Economy of Desserts , According to the Most Modern and Approved Practice

London   E. S. Ebbers and Co
8" by 5.5" xxxvii [4], 2-271 [1]pp
A revised and enlarged mid nineteenth century edition of confectioner William Alexis Jarrin's illustrated work consisting of nearly six hundred delicious recipes.
£450.00
: 0.5kgs / : 846F11

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Description

Folding Plates, Illustrated, Leather Binding

Illustrated with an engraved portrait frontispiece, two folding plates, and six plates of fare. Collated, complete.

With 599 recipes, Jarrin - the titular Italian confectioner - presents a charming and popular guide to the construction of numerous sweet recipes, including biscuits, jellies, candies and ice creams.

With a single advertisement leaf to the rear.

First published in 1820, in this new edition Jarrin's name appears as W.A. instead of G.A. for the first time, his original first name 'Guillermo' having been anglicized to 'William'.

The work saw at least ten editions, and was popular and well received by contemporary audiences.

Condition

In a half straight grain morocco binding, with marbled paper covered boards. Fading to back strip, with significant rubbing to joints, back strip head and tail, and board perimeters. Each joint starting to head, with boards holding firm. Internally, firmly bound. Pages a touch age toned to perimeters, with only the odd spot.

Good

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