Félix Prost - Traité de Pâtisserie-Confiserie d'après la Méthode Professionnelle - 1947

Second revised and expanded edition of this didactic work on pastry and confectionery published by Félix Prost, complemented in the preface by a 'history of pastry from antiquity to the present day and its evolution through the centuries.'

Includes numerous recipes: shortcrust or biscuit dough, various creams, dry and glazed petits fours, hot entremets, dessert creams, ice creams and sorbets, hot and cold beverages, jams, candied fruits, chocolates, nougats, quenelles, noodle dough, etc. With an alphabetical table of contents at the end of the book.

Interesting and very comprehensive work. Preserved in an elegant half-ochre morocco binding, with spine reinforced by raised bands highlighted with cold tooling, and the title in gilt letters between the bands. Covers preserved (without the spine).

In very good condition. Solid and clean binding. Very discreet stain (almost invisible along the spine). Paper normally yellowed, free of foxing.

Félix Prost
Treatise on Pastry and Confectionery based on the Professional Method for Beginners, Household Courses, Housewives, Cooks, and Pastry Workers and Apprentices - All detailed procedures are studied and commented on. In the preface: a brief historical overview of pastry from antiquity to the present day; its evolution through the centuries.
By the author Félix PROST, Chalon-sur-Saône, 2nd edition, revised and expanded - 1947.
Petit in 8° (18.5 x 12.5 cm), 223 pages