Riendeau’s Cakes and Pastries, 1924, Mint Condition with Errata Sheet: Slim, elegant volume of pastry recipes by Pastry Chef Alderic W. Riendeau. Textured green fabric covers hard cover boards. Title and price are embossed with gold. 62 pages are all clear and clean. Hinges are perfect, as is the binding. Edges and edges have the slightest amount of shelf wear. Otherwise, the book is in mint condition. Self-published by the author.
Recipes begin with simple pound cake and end with instructions and diagrams for elaborate cake decorating. Riendeau recommends practicing with Crisco before decorating with expensive icings. This is a first edition, first printing copy of this book, evidenced particularly by the errata sheet pasted onto the fly leaf of the book.
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