Traité de pâtisserie moderne
Subtitle: guide du pâtissier-traiteur renfermant les procédés les plus récents pour le travail de la pâtisserie fine et ordinaire, des petits fours, desserts, glaces, cuisine pour la ville et conserves
By: par Émile Darenne, Émile Duval
Edition: Mise à jour 1957 / par Pierre Paillon ; nouv. éd. 1961 (49e mille), entièrement rév. / par M. Leduby, H. Raimbault.
Publisher: Éditions L. Lambert
Published: 1961
Place of publication: Paris
Language: fre
Number of pages: 774
Subjects: Pastry; Desserts; French Cooking
Notes: Includes index.

Advertisements on xxxix pages of plates with index to advertisers on pages xxxv-xxxviii; of these, pages i-xxii are unnumbered and bound in at front, pagination includes front free endpaper; pagees xxiii-xxvi are unnumbered and inserted before the index, remainder are bound in at end, pagination beginning with xxx, xxxix is recto of back free endpaper; additional advertisements on pastedowns.

Bookmark advertising Sébalcé products attached at head by ribbon.

From the collection of Samuel and Narcissa Chamberlain.

Bound in original yellow boards; in dust jacket as issued.