Le Confiseur Moderne, ou L'Art du Confiseur, du Distillateur, du Raffiner de Sucre, du Parfumeur et du Limonadier, Contenant Tous les Procedes Generaux de Quelques Arts Qui S'y Rapportent, avec le Moyen de Connaitre les Falsifications et le Sophistications en Tout Genre ....
Paris: Corbet, Libraire, 1846.
Octavo, xvi, 464 pages. Includes the scarce half-title. Title page is a cancel. Lacking the frontispiece. Stated eighth edition, but actually the ninth edition according to Cagle, A Matter of Taste (an earlier "huitieme edition" was published in 1838). A popular work, first published in 1803 and reissued frequently throughout the first half of the nineteenth century (this 1846 edition is the last published). Extensive recipes for making all manner of chocolates, hard and soft candies, candied fruits, jellies and marmalades, and cookies, as well as skin creams, dentifrices, and other beauty and hygiene aids. Also contains some period curiosities -- the detection of counterfeit chocolates, sorbets served in cheese, gummed candies made from Irish lichen, etc. -- as well as a useful vocabulary and historical dictionary of ingredients. Some scuffing to contemporary half-calf and marbled boards. Very good, a clean and solid copy, though lacking the frontispiece. [Cagle, 294; Simon 979; Vicaire 545].