Référence : 60680
  • Gastronomie

Theory and Practice of the Confectioner. Ecole et pratique du Patissier. Escuela y Practica del Confitero.

A treasure trove of the modern confectionary industry with about 1000 special prescriptions, 226 illustrations of text matter and 42 tables in four-coloured print. With a sheet of stencils for all garnishes in natural size of the table centres (crests). Edition in English, French and Spanish.
100
Édition
Radebeul-Dresden: Internationaler Fachverlag (International Publishing Office), Second edition, 4to;
Pagination
444p.; photographic portrait of the author, 42 plates illustrated in colour, numerous black and white text illustrations.
Reliure
Contemporary green half leather binding with corners, cloth boards with gilt title, original water colour of a bunch of flowers signed “and a banner with the words “Houssin. Albert. Stolp” on free endpaper, with the date “4-12-41” in red ink, stamp on title page “Stalag IIB. geprüft 50”.
Un livre de pâtisserie très complet et abondamment illustré semblant avoir appartenu à Albert Houssin, prisonnier de guerre au Stalag IIB en Pologne près de Slupsk (Stolp en allemand). Il porte sur la première garde une aquarelle représentant au côté d’une banderole au nom d’Albert Houssin un bouquet de fleurs “bleu-blanc-rouge” avec la signature “F. Dumont” et la date 4-12-41 / A very elaborate confectionary cook book by the German author Erich Weber, which apparently belonged to Albert Houssin. Albert Houssin was a French prisoner of war in the Stalag IIB camp near Hammerstein in Poland. Stolp is the german translation for Slupsk, the name of the nearby Polish town. The camp IIB housed French, Serbian, Belgian, Polish, American… prisoners of war who were relatively well treated, and had the use of a library of some 20,000 books. The “geprüft” on the Stalag stamp means that the book has passed the censor.