£160
(Gastronomy, Cookery.) Louis Bailleux: 'Le Pâtissier moderne ou Traité élémentaire et pratique de la pâtisserie française au dix-neuvième siècle', Paris, Chez L'Auteur, 1856, 1st edition, 34 engraved plates (some folding) as called for, 267pp, contemporary quarter calf gilt. The author, who in pastry literature takes his place alongside Carême, Gouffé, Garlin and Dubois, offers in this work 20 years of experience in almost 1400 articles and recipes. The 34 plates drawn by himself show the pastry chef's model oven, decorations, models of wedding cakes and other sweet decorations, and a large dessert table. Scarce
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