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

Pp xxxiv, 298, 19, [3] adverts, very good condition, including portrait frontis + 6 full page engraved plates, (place setting diagrams) + 2 Fold-out engraved plates, very good condition. Original quarter morocco, chipping with slight loss and marked. - Jarrin describes himself on the title page as an -ornamental confectioner,- attributes recent advances in the confectioner's art in England to two factors: the aid of modern chemistry and the French Revolution, which led many leading chefs and confectioners to seek refuge and employment in England. 599 recipes are given. Originally published in 1820 this is a masterful, thorough work and one of the most important on confectionery, chocolate work and ice-cream to appear in the nineteenth century. To see more images go to:- [View Bookseller's Homepage]