Nouvelle instruction pour les confitures, les liqueurs, et les fruits [...].

12mo: [16]-518-[42] pp.

Contemp. mottled calf, gilt-orn. spine with raised bands, red edges (rebacked, corners and sides restored).

New revised and enlarged ed. (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, incl. as well coffee, tea and chocolate which were previously part of separate treatises. Ill. with fold. engr. pl.
Ref. Vicaire 454. - Bitting 584.