The ROYAL CONFECTIONER: English and Foreign
- Hardcover
- London: Chapman and Hall, 1866
London: Chapman and Hall, 1866. Second Edition. Hardcover. Maroon embossed covers, decorations in gilt. Good. 422 pages. 20.5 x 13 cm. Chromolithograph frontispiece of a wedding cake, with tissue. Five wood engraved plates, and eight chromolithograph plates. Francatelli was a renowned chef who served as the maître d'hôtel and chief cook to Queen Victoria. The Royal Confectioner focuses on the art of confectionery and dessert-making in the 19th century.
"Comprising Ornamental Confectionary Artistically Developed; Different Methods of Preserving Fruits, Fruit Pulps, and Juices in Bottles, The Preparation of james and Jellies, Fruit, and Other Syrups, Summer Beverages, and a Great Variety of National Drinks; with Directions for Making Dessert Cakes, Plain and Fancy Bread, Candies, Bonbons, Candies, Comfits, Spirituous Essences, and Cordials. Also, The Art of Ice-Making, and The Arrangement and General Economy of Fashionable Desserts."
Interior clean, boards rubbed, especially at spine. Hinges cracked but holding. [BITTING 164] [CAGLE 688 - first edition] [AXFORD 352 - first edition].
"Comprising Ornamental Confectionary Artistically Developed; Different Methods of Preserving Fruits, Fruit Pulps, and Juices in Bottles, The Preparation of james and Jellies, Fruit, and Other Syrups, Summer Beverages, and a Great Variety of National Drinks; with Directions for Making Dessert Cakes, Plain and Fancy Bread, Candies, Bonbons, Candies, Comfits, Spirituous Essences, and Cordials. Also, The Art of Ice-Making, and The Arrangement and General Economy of Fashionable Desserts."
Interior clean, boards rubbed, especially at spine. Hinges cracked but holding. [BITTING 164] [CAGLE 688 - first edition] [AXFORD 352 - first edition].