Nouvelle Instruction pour les Confitures, les Liqueurs, et les Fruits : Ou l'on apprend a confire toutes sortes de Fruits, tant secs que liquides; & divers Ouvrages de Sucre qui sont du fait des Officiers & Confiseurs; avec la maniere de bien ordonner un
Price: 900.00 USD
Amsterdam: Aux Depens de la Compagnie, 1734. Duodecimo, 4 leaves, , 362,  pages. Three folding plates. Index. A rare early edition of Massialot's famous book on preserves, first published in 1692. The author (ca. 1660-1733) was chef de cuisine to various French nobles, including the brother of Louis XIV and the dukes of Chartres, Orleans and Aumont. His works were published anonymously and not widely circulated among the general public, but they were highly regarded by professional chefs and thus exerted a good deal of influence on the development of French cuisine. The first section of this work discusses all aspects of making preserves, beginning with an explanation of selecting and clarifying sugar. The second chapter discusses the necessary utensils, and the third outlines, month by month, what fruits and flowers are in season and what preserves can be made from them. The chapters that follow discuss specific fruits and flowers, with recipes for their use in preserves, jellies, marmalades, tarts and fruit pies. The author concludes with a chapter on problems that may arise when making preserves and ways to remedy them. The second part is devoted to recipes for liqueurs and the preparation of waters and beverages for each season. The final section is an interesting discussion of fruit, where one learns the quality, merit and maturity of all sorts of fruits and how to serve them. Full calf over raised bands with compartmented and gilt-decorated spine. Bookplate of culinary collector Carl Sontheimer to front pastedown. A surprisingly clean and tightly bound copy; near very good. [OCLC locates only two copies of this Amsterdam imprint, neither in North American collections; see Cagle 323; see Oberle 94-96; Vicaire 455].