Machet - Le confiseur moderne - 1806

MACHET (J. J.). The Modern Confectioner, or the Art of the Confectioner and Distiller, containing all the operations of the Confectioner and the Distiller, and, moreover, the general procedures of some Arts related to it, particularly those of the Perfumer and the Limonadier.
Paris, Maradan, 1806; octavo, half calf with small corners, spine smooth (binding of the period).

Second edition of the best treatise of the time devoted to the art of confectionery, itself written by a confectioner by trade. After an introduction offering an overview of the discipline, the work is divided into five parts: the first is devoted to the choice of substances to be employed, the second treats of sugar and chocolate, the third of preserves in general (where candies are also included), the fourth of distillation and the fifth, addressed particularly to perfumers and lemonades, deals with creams, ice creams and glacé cheeses, dentifrices, and other cosmetic ointments.

Dartois, 405. – Simon Vinaria, 155. – Cagle, 211. – Bitting, 299. – Vicaire, 545 (omits our edition).

Small defect at the end of the spine with a loss at the bottom of the first hinge, hinges rubbed, corners worn. Rare foxing and small specks.