Author: Emile Herisse
Title: The Art of Pastry Making
Description: London, Ward, Lock, Bowden & Co, 1893. First edition. Cloth. The very scarce first edition of pastrycook-confectioner Emile Herisse's illustrated work on the art of pastry making, 'according to the French and English methods&apos. The very scarce first edition of this work, billed as a 'concise practical guide', prepared for the use of 'confectioners, pastrycooks, and private families&apos.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. 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 . Ill.: Not Stated. Very Good .

Keywords: Art of Pastry Making Emile Herisse pastry cooking Emile Herisse Not Stated


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