The Royal Confectioner: English and Foreign. A practical treatise on the art of confectionary in all its branches.

London: Chapman and Hall, 1866.

Thick octavo, 422 pages. With eight chromolithographs and a chromolithograph frontispiece, and five wood engraved plates. The final work of Anglo-Italian chef and cookery writer, Francatelli (1805-1876). Trained in France, Francatelli became cook to Queen Victoria before heading up the kitchens of the Reform Club. Text block a little shaken and with a tiny bit of foxing, otherwise internally very good, in gilt and black-stamped red cloth, somewhat edgeworn and with wear to the head and foot of spine. Less than very good. [Bitting page 164 (2nd ed.); Cagle 688 (1862 ed.); Schraemli (1) 182; not in Vicaire].

Price: $300.00