THE ITALIAN CONFECTIONER; or Complete Economy of Desserts, According to the Most Modern and Approved Practice. New Edition, Revised and Enlarged.
London: John Ebers and Co., 1829. Fourth Edition. Hardcover. "One of a long line of continental craftsmen whose expertise enriched the art of confectionery in the English-speaking world, Jarrin was born in Italy and worked in Paris before coming to London. He is now remembered for The Italian Confectioner, first published in 1820, a succinct and informative text on artisan confectionery, which details skills just before the drive to industrialization gathered pace" (Laura Masson, "William Alexis Jarrin: An Italian Confectioner in London" in Gastronomica: Volume 1, Issue 2). This cookery book is also thought to include the earliest printed recipes for spongata, preceding anything in Italian. Duodecimo: xxx, 239, [1] pp. with the lithographed frontispiece portrait, 6 plates showing bills of fare, and 2 folding plates of confectioner's equipment. The original paper-covered boards have been expertly rebacked with a matching paper spine, while also retaining the original printed paper spine label. Period handwritten list of spices for seasoning meat pies on the verso of the front flyleaf. The boards are a bit edgeworn, moreso at the corners. Scarce. Biting 244; Oxford 149. Item #80459
Price: $850.00