Description
MACHET, J.-J. Le confiseur moderne, ou L'art du confiseur et du distillateur, contenant toutes les opérations [...], et, en outre, les procédés généraux de quelques arts qui s'y rapportent, particulièrement ceux du parfumeur et du limonadier [...]. Second edition. Paris Hardy, chez Maradan 1806 In-8° (russeting and spotting, marg. wetness pp. 220-224 and last few pages, small marg. stain on qqs ff. in 2nd half of vol.). Contemporary shagreened basane, smooth spine entirely gilt-flowered, red speckled boards (rubbed, one corner very dull, small flaws on headpieces). A highly successful book of its time (orig.: 1803), with notes on harvesting and drying fruits, flowers and plants, the use of sugar (including pastillage) and chocolate, a chapter on jams, preserves, confectionery and sugared almonds, a chapter on distillation (oils, vinegars, syrups, liqueurs...) and recipes for creams, ice creams, toothpastes, cosmetic oils and ointments... Ref. Bitting 299. - Cp. Vicaire 545-546 (other eds.). - Not in Oberlé.
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MACHET, J.-J. Le confiseur moderne, ou L'art du confiseur et du distillateur, contenant toutes les opérations [...], et, en outre, les procédés généraux de quelques arts qui s'y rapportent, particulièrement ceux du parfumeur et du limonadier [...]. Second edition. Paris Hardy, chez Maradan 1806 In-8° (russeting and spotting, marg. wetness pp. 220-224 and last few pages, small marg. stain on qqs ff. in 2nd half of vol.). Contemporary shagreened basane, smooth spine entirely gilt-flowered, red speckled boards (rubbed, one corner very dull, small flaws on headpieces). A highly successful book of its time (orig.: 1803), with notes on harvesting and drying fruits, flowers and plants, the use of sugar (including pastillage) and chocolate, a chapter on jams, preserves, confectionery and sugared almonds, a chapter on distillation (oils, vinegars, syrups, liqueurs...) and recipes for creams, ice creams, toothpastes, cosmetic oils and ointments... Ref. Bitting 299. - Cp. Vicaire 545-546 (other eds.). - Not in Oberlé.
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