Description:
117 pp. manuscript recipie book and instruction manual for the production of chocolates. 8vo. [1618]A fascinating and detailed work concerning the use of cacao in culinary practice, mostly toward the production of chocolate confections including "choco-lait" or milk chocolate, which -- while invented in 1875 -- only rose to wide popularity in the early 20th century. Other recipes given include those for pralines, fondants creme, chocolat a la noisette, and a number of proprietary recipes for chocolate candy shells and coatings. The journal is careful, precise, and shows edits and redactions evidencing experimentation by a skilled chef. Unique.