1915. 1st edition. Hardcover. 1st edition. A Very Good copy of this important culinary title. 8vo, 489 pp. Text in French. Bound in publishers brown cloth with titles in black. Top and bottom of spine show some rubbing as well as on the tips. Interior is clean and unmarked with toning on the front and rear end papers. World Cat shows 11 copies. Rear hinge starting. A Very Good copy of this SCARCE book. Very Good. Item #24783
French baker Sylvain Claudius Goy wrote a recipe in 1915, that would cement the technique that remains at the heart of baking the modern croissant. His use of yeast differentiated his rolls from traditional puff pastry’s and gave birth to the croissant of present day. The recipe in this book, page 272, is the first published example for a croissant.