Description

• Fully titled: The Art Of Pastry Making According To The French & English Methods
• Second Edition [Ward, Lock & Bowden, London, 1895]; xiv, 151pp + 8 pages publishers ads; grey cloth, bevelled edges, red & blue embossed titling to front & spine; black mark down rear board, some grubby marks to spine, pages uncut, an excellent copy
• Almost all pages uncut [ie book basically unused]
• Emile Hérissé [listed on title page as Late Chief Pastrycook-Confectioner] was a highly-regarded Parisian confectioner who also plied his trade in London
• With over 400 recipes for sweets [including various Macaroons]
• A beautiful copy of this highly-sought cookery book [rare in either 1st or 2nd Editions]