French Pastry, Confectionery and Sweets: Continental Dishes
FRENCH PASTRY, CONFECTIONARY AND SWEETS CONTINENTAL DISHES BY E.J. KOLLIST Chef Patissier WITH SEVENTY-SIX HALF-TONE ILLUSTRATIONS (a printer's device) CASSELL & COMPANY LTD. LONDON, TORONTO, MELBOURNE & SYDNEY
FIRST EDITION 1929. 255X165mm. 1fep. Half title. [2] Frontispiece of two Royal Icing Stands. Title Page. Verso with publishing date. v Preface. [1] vii-viii Introduction. ix Guide to Sections. [1] xi-xxvi Contents. xxvii-xxviii list of Illustrations. Section half title. [1] 3-268. 1fep. Original light brown cloth boards with 1/4 red cloth spine with gilt lettering. Externally and internally very clean with light foxing on the blank on back of the frontis. A fine copy not usually found in this condition.
- Based on Kollist's twenty nine years of extensive experience as Chief Patissier and Confectioner at Claridge's and the Savoy hotels in London as well as Confectioner on the Cunard ships Mauretania, Lusitania and Laconia. His book is not confined just to pastry. In total it includes fifteen sections of all the areas of the Patissier’s trade; Paste and Dough, Pastries, Flans and Gateaux, Petit-fours, Confectionery; sugar baskets, spun sugar, toffee, nougats, chocolates etc; English Puddings, Sauces, Souffles, Ices , Sorbets and Bombes, Fruit Dishes, Russian Specialities such as tvoroque, coulibiac and piroshki as well as several plates of decorative ice carving and including seventy five half tone illustrations in-text. This is a book from a professional chef aimed largely at other professionals. A fairly common book, but never the less an important item in any good and representative collection of antiquarian and modern pastry and confectionery books.
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Modern category
ref number:
11033