Jarrin, G. A.
The Italian Confectioner, or, Complete Economy of Desserts: Containing the Elements of the Art, According to the Most Modern and Approved Practice.
Publisher: Printed for John Harding, London;
Date of Publication: 1820
Stock Code: 7449
FIRST EDITION. Octavo, pp. xxiv, 272. Engraved portrait frontispiece of the Author. Later maroon half-morocco, recased with spine laid-on, with 5 raised bands, gilt titles and decoration to compartments and gilt ruling; red cloth-covered boards. Covers lightly scuffed with damp-staining to cloth to lower board. Prelims damp-stained; light foxing throughout. Ownership inscription to title page: “Rose, Cafe Royal”. An attractive, solid copy.
Guglielmo Alexis Jarrin (1784-1848) was Ornamental Confectioner at the celebrated Gunters of Berkeley Square, and the volume includes details of his own skills as well as continental practice. Reprinted a number of times and later updated with new material, the work represented the high point of artisan skill in the craft of decoration, using both edible and inedible materials to ornament the sweet creations, as well as providing recipes for preservation of fruit and making ices, jellies and syrups. Despite our best efforts we have been unable to identify ‘Rose’ at the Cafe Royal, but can only assume her to be a chef at the most famous London cafe of the 19th century. Haunt of Wilde, Crowley and D. H. Lawrence among many others the Cafe Royal was the place to be seen and was only a few minutes walk from Gunters on Berkeley Square. Scarce in the first edition and with an appealing and intriguing provenance.
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