This lovely book from a Parisian confectionery shop that dates itself to 1761 offers a charming mix of history and recipes, including an small pineapple candied whole, morello cherry financiers, and nougat noir.
Enticing photographs make you want to roll up your sleeves and start confecting; it’s worth noting, though, that as is common with many books originating in France, the assumption is that you know your way around the kitchen, and recipe instructions are not highly detailed.
Hardcover. Color photographs throughout.
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