LACAM, Pierre - SEURRE, P.: Le mémorial des... - Lot 154 - Vermot et Associés

Lot 154
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LACAM, Pierre - SEURRE, P.: Le mémorial des... - Lot 154 - Vermot et Associés
LACAM, Pierre - SEURRE, P.: Le mémorial des glaces et entremets de cuisine et pâtisserie, following on from Au mémorial de la pâtisserie containing 3,000 recipes, ice creams, drinks, entremets, petits-fours, waffles, jams, wafers, preserved fruits, juices, purées, gingerbreads, cookie making, factory pastry. Paris, Chez l'Auteur, 81, rue Saint-Denis, 1922, 4th edition, revised and enlarged by P. Seurre, son-in-law of Pierre Lacam, large in-8, burgundy "chagrinée" half-cardboard, author-title and cold filets on smooth spine, black and yellow marbled paper boards, period binding, XIX - (3) - 912 pp, on glossy paper, speckled edges, frontispiece portrait of the author with his signature under the drawing and on page II (stamp), Notice to the readers, preface by Ferdiand Grandi, of the Academy of Cuisine, Biographies of Emile Bernard, Charles Monselet, the Julien Brothers (Auguste, Julien and Arthur), Fulbert-Dumonteil and Ferdinand Grandi, "letter" of L. Jumez, poem "A Pierre Lacam" of M. Meidinger (April 1899), reproduction of the frontispiece of "L'art de bien faire les glaces" by Monsieur Emy, officer (1768), Origins of ice-creams - Ice-creams, bombs, cookies, mousses and parfaits, sorbets, imitations and fantasies in ice-cream, granités - 33rd gourmet letter of Charles Monselet (August 14, 1877) - Biography of the Chevet Family by Monselet (1874) - English, American and French drinks, cold and iced (cocktails), hot drinks - 2nd poem of Ch. Jobey and Ch. Monselet - preserved fruits and jams - Adventures of Claude Gelée, known as Le Lorrain, pastry chef and painter, inventor of puff pastry - Pastry entremets (in the form of an alphabetical dictionary), fancy entremets, the history of the "Puits Certain", a pastry shop in the Loiret region of France - Pieces montées, kitchen entremets, puddings, rice, salads, soufflés, bavarois, blancmange, compotes, creams, jellies, timbales, zambagliones, fried desserts - poem by Auguste Bresson "the spirit of Lent" - petits-fours, macaroons, nougat, iced ovens, waffles, cookies - Fabrique pastry (recipes), spiced breads, pastes, creams - Confectionery, fruit pastes, iced manons, sugar flowers - Some recipes from old books - Cuisine - Letter from Emile Darenne (May 2, 1901) - Table of contents in alphabetical order, illustrated by portraits of Claude Gelée, Pierre Lacam, Emile Bernard and many others, "silhouetted escutcheons" in decoration, nb. drawings and photos in black of mounted pieces, nb. drawings in black in text, headbands and lamp-ends, stamps in violet of the former owner, E. Dehillerin, 18 rue Coquilière in Paris, on the first endpaper and on the title page (below the text) Very nice reprint, with corrections and new recipes by Pierre Lacam's son-in-law, of this Monument of pastry making at the end of the 19th century, the original edition being of 1899. This text is the "sequel" to the no less famous "Mémorial de la pâtisserie" by the same author. Well completed with all the portraits and engravings in and out of the text. Beautiful biography of the famous pastry chef and great painter Claude Gelée known as Le Lorrain. "The composition of this work is unusual. Pierre Laacam harmoniously mixes the best recipes of Paris and France, without counting the foreigner to the historical anecdotes, comments and biographical sketches." (Huchet). It is to be noted that the paper and the binding are in very good condition, simple and without any presence of foxing. RARE. Very good condition; bad printing of the text from page 588 - crosscut from page 633/634 but without missing - from page 857 to page 864 bad cutting of the leaves (mastication) with the corners folded towards the inside of the book - small defect on the title page (scraping of the price of the paperback edition)
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