155 + [2] ad pp. Illus. with numerous plates. Dec. blue cloth lettered in white. First Edition. London: Food & Cookery Publishing Agency, 1906.
A charming book of French sweets served at luncheons and dinners: compote of pears with Port wine, peaches a la melba, creme mosaique, tivoli aux fraises, macaroon trifle, chocolate parfait, and even something called "huitres en surprise": small oyster moulds filled with a variety of sweets. Minor fading to spine, otherwise near fine.
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