JARRIN (G.A.) The Italian Confectioner, or, Complete Economy of Desserts... Respecting Distillation, Decoration, and Modelling, in all their Branches: including Figures, Fruits, Flowers, and Animals, in Gum Paste; and the Art of Moulding, Casting, and Gilding Composition Pastes..., FIRST EDITION, engraved portrait and 2 folding plates, some dampstaining towards end (affecting plates), owner's ink note at foot of title-page, bookplate of Henry Beaufoy, contemporary half calf [Bitting p.244; Oxford p.149], John Harding 1820--FULLER (WILLIAM) A Manual Containing Numerous Original Recipes for Preparing Ices; with a Description of Fuller's Neapolitan Freezing Machine, for Making Ices in Three Minutes at Less Expense than is Incurred by any Method now in Use, double-page plate (with caption shaved), ink corrections to first page, original watered silk cloth with new endpapers, William Fuller, 1851--MARSHALL (AGNES B.) The Book of Ices. Including Cream and Water Ices, Sorbets, Mousses, Iced Souffles... eighth thousand, 4 chromolithographed plates, illustrations, later blue half morocco preserving publisher's cloth gilt covers, Marshall's School of Cookery, [c.1886]; Fancy Ices, wood-engraved illustrations, half-title and title foxed, publisher's blue and silver pictorial cloth, spine and edges soiled, tear to top of front joint, Marshall's School of Cookery & Simpkin, Marshall, [1894]; idem, another edition, publisher's blue cloth gilt, fine in dustwrapper, Marshall's School of Cookery, Robert Hayes, [c.1910]--CAIRD (JOHN) The Complete Confectioner and Family Cook; including all the Late Improvements in Confectionery, Preserving, Pickling, Jellies, Creams, Pastry, Baking... engraved frontispiece and 7 plates of table settings (3 folding), illustrations, tears to p.35, p.369 and one folding plate, untrimmed in contemporary boards, rebacked, upper cover near detached, joints cracked [Bitting p.72; Oxford, p.137, Leith edition of same year], Edinburgh, John Anderson 1809--COOKE (JOHN CONRADE) Cookery and Confectionary, additional engraved title and 12 plates, some light browning and occasional staining, a few page numbers trimmed, modern half calf [Bitting p.98; Oxford p.154; Simon BG 385], 12mo, Simpkin, Marshall, 1824--HERISSE (EMILE) The Art of Pastry Making... for the Use of Confectioners, Pastrycooks, and Private Families, lacking c.30 pages, publisher's cloth, Ward, Lock, 1893, 8vo (7)
JARRIN (G.A.) The Italian Confectioner, or, Complete Economy of Desserts... Respecting Distillation, Decoration, and Modelling, in all their Branches: including Figures, Fruits, Flowers, and Animals, in Gum Paste; and the Art of Moulding, Casting, and Gilding Composition Pastes..., FIRST EDITION, engraved portrait and 2 folding plates, some dampstaining towards end (affecting plates), owner's ink note at foot of title-page, bookplate of Henry Beaufoy, contemporary half calf [Bitting p.244; Oxford p.149], John Harding 1820--FULLER (WILLIAM) A Manual Containing Numerous Original Recipes for Preparing Ices; with a Description of Fuller's Neapolitan Freezing Machine, for Making Ices in Three Minutes at Less Expense than is Incurred by any Method now in Use, double-page plate (with caption shaved), ink corrections to first page, original watered silk cloth with new endpapers, William Fuller, 1851--MARSHALL (AGNES B.) The Book of Ices. Including Cream and Water Ices, Sorbets, Mousses, Iced Souffles... eighth thousand, 4 chromolithographed plates, illustrations, later blue half morocco preserving publisher's cloth gilt covers, Marshall's School of Cookery, [c.1886]; Fancy Ices, wood-engraved illustrations, half-title and title foxed, publisher's blue and silver pictorial cloth, spine and edges soiled, tear to top of front joint, Marshall's School of Cookery & Simpkin, Marshall, [1894]; idem, another edition, publisher's blue cloth gilt, fine in dustwrapper, Marshall's School of Cookery, Robert Hayes, [c.1910]--CAIRD (JOHN) The Complete Confectioner and Family Cook; including all the Late Improvements in Confectionery, Preserving, Pickling, Jellies, Creams, Pastry, Baking... engraved frontispiece and 7 plates of table settings (3 folding), illustrations, tears to p.35, p.369 and one folding plate, untrimmed in contemporary boards, rebacked, upper cover near detached, joints cracked [Bitting p.72; Oxford, p.137, Leith edition of same year], Edinburgh, John Anderson 1809--COOKE (JOHN CONRADE) Cookery and Confectionary, additional engraved title and 12 plates, some light browning and occasional staining, a few page numbers trimmed, modern half calf [Bitting p.98; Oxford p.154; Simon BG 385], 12mo, Simpkin, Marshall, 1824--HERISSE (EMILE) The Art of Pastry Making... for the Use of Confectioners, Pastrycooks, and Private Families, lacking c.30 pages, publisher's cloth, Ward, Lock, 1893, 8vo (7)
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