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1893 The Art of Pastry Making
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Description
First Edition, Illustrated, Publishers' Original Binding, Very Scarce
The very scarce first edition of this work, billed as a 'concise practical guide', prepared for the use of 'confectioners, pastrycooks, and private families'.
Divided into sixteen chapters, with sections devoted to sugar boiling, icing, jellies, syrups, preserves, pancakes, pastries, soufflees, macarons, maringues, cakes and eclares, with the final chapter concerning savoury pastries.
With eight pages of publisher's advertisements to the rear.
A bright copy of this work, very scarce in all editions.
Condition
In the publisher's original cloth binding. Discolouration to back strip, with bumping to spine head and tail. Light marks to boards. Front hinge lightly strained, but holding firm. Binding lightly strained. Pages clean and bright.
Very Good
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