Dainty Dessert Dishes. Prepared expressly for the D. Ghiarardelli Co. by Frank Bock, Pastry Chef, Palace Hotel, San Francisco, Cal.

San Francisco: Ghirardelli Chocolate Company, [circa 1900].

Stapled booklet (15 x 12.5 cm.), [16] pages. Illustrated, and printed in halftone throughout, in black, red, and gray. FIRST EDITION. A collection of recipes for chocolate ice cream, cookies, puddings, jumbles, kisses, and more. “Chocolate Bretzles” and “Chocolate Africans” are among the more interesting inclusions. Publisher’s stapled, illustrated and blind-embossed wrappers, with some light edgewear. Otherwise fine. Scarce. [OCLC locates five copies].

Price: $150.00