DARENNE, Emile - DUVAL, Emile: Traité de pâtisserie moderne. - Lot 80

Lot 80
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Result : 820EUR
DARENNE, Emile - DUVAL, Emile: Traité de pâtisserie moderne. - Lot 80
DARENNE, Emile - DUVAL, Emile: Traité de pâtisserie moderne. Guide to pastry-making and industrial pastry-making. Meulan, ed. Auguste Réty, 1912, second edition entirely revised, corrected and enlarged, fort in-8, light brown half-chagrin with corners, paper boards marbled in brown and yellow, gilt title on spine with 5 nerves, cold filets separating spine and boards, multicolored marbled headband, period binding, XII - III - 733 - (1) pp. ill. of 162 engravings in-text, preface by A. Charabot, table of chapters, bibliography by Philéas Gilbert, alphabetical table of contents. A great classic of pastry making from the beginning of the 20th century, the first edition dating from 1909. Emile Duval was a famous pastry chef from Troye. This book gives an overview of the art of pastry making in France in the past, the main substances used in pastry making (in alphabetical order), the different doughs and puffs and many recipes for desserts and ice cream, but also the use of meats and vegetables for stuffing (hence the term "traiteur" in the title!) The authors also talk about "industrial or factory pastry". In our copy, the title page and the first 7 pages up to the "preface" are missing. It is a "work" book that has been in one and more kitchens with all the grease stains, especially at the bottom right of the pages, where the pages are turned! A must for the profession. RARE. Good condition of the binding, quite solid, hinges redone, with some small scuffing and small losses to the marbled paper of the boards; scattered freckles and a red ink stain of 3 x 4 cm on the foot edge overflowing somewhat on the inside of the paper; paper yellowed uniformly (it is as said in the description of a work book).
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