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Le Pastissier François; ou est ensigné la maniere de faire toute sorte de Pastisserie, tres-vule à toutes personnes
Jean Gaillard, Paris 1653 - Later full vellum, discolored, mild wear. Scattered foxing and staining, old bookplate to pastedown, a few pen notes to lower margin, last pages with a series of small tears with loss obscuring a few letters, last table page with a few tears and an old repair. With a manuscript bibliographical entry pasted to the free endpaper, and the rear endpapers filled with bibliographical notes, largely concerning the famously expensive and rare 1655 Elzevier edition. Lacking the final two pages of the table at rear, but otherwise complete. (ii), 233, (iii of v). Cagle 266, Oberle 81 (the 1655 Elzevier), Vicaire 502 (questioning the attribution to La Varenne).Often attributed to La Varenne (later editions were bound with Le Cuisinier under the title "L'ecole des ragoust"), but not definitively, it is, in either case, the first modern French cookery book of its sort and, partly due to the 19th century mania over the Elzevier edition, perhaps more famous than the 1651 Cuisinier. This edition, the first, is substantially rare than even the Elzevier (which Oberle half jokingly calls "le merle blanc!"). In the Pastissier you start to see for the first time, nearly the full range of pastry ingredients laid out and some discussion of weights and measures. The first really recognizable cakes, clarified butter, rissoles - it also includes an impressive array of egg recipes. Size: 8vo (octavo). Quantity Available: 1. Shipped Weight: Under 1 kilo. Category: Cooking, Wine & Dining; Inventory No: CAT000076. [Attributes: First Edition; Hard Cover]
      [Bookseller: Pazzo Books, ABAA]
Last Found On: 2014-11-29           Check availability:      AbeBooks    

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