Nouvelle instruction pour les confitures, les liqueurs, et les fruits [...]. Suite du Nouveau cuisinier royal & bourgeois [...] Nouvelle édition [...].

8vo: [18]-518-[ 42] pp.; 4 folding pl.

Contemp. calf, gilt decorated spine (sl. used).

New revised and enlarged edition (1st: 1692) of Massialot's reference book on confectionery cooking, providing a synthesis of the 17th-c. art of making jams, jellies and marmalades, meringues, macaroons, and marzipan, of liqueur and brandy, including as well coffee, tea and chocolate which were previously part of separate treatises. With 4 "new" engr. pl. figuring a fruit bowl and 3 table settings. True sum of the confectionery under the reign of Louis XIV. Massialot served as chef de cuisine to various illustrious personages, and was, according to his own words, "a cook who dares to qualify himself royal, and it is not without cause, for the meals which he describes have all been served at court or in the houses of princes, and of people of the first rank." (B. Ketcham Wheaton, Savoring the Past: The French Kitchen and Table from 1300 to 1789. N.Y., 2011, p. 151).
Réf. Oberlé, Fastes, 96. - Bitting 584. - Vicaire 455.
Prov. Libr. stamp.