El Confitero Moderno
Barcelona, Liberia de Zoilo Mayol, 1859. Maillet, José. El Confitero Moderno. (2nd Ed) Liberia de Zoilo Mayol: Barcelona, 1859. 8vo (185x120mm) contemporary tree calf, gilt dec & lettered spine, [4],314pp, two folding plates.
Second-hand hardcover
MAILLET, José.
El Confitero Moderno: tratado completo y practico de confiteria y pasteleria, del licorista y de toda clase de refrescos pertenecientes a la reposteria, con el tedoco de preparar toda clase de conservas y encurtidos.
Barcelona : Liberia de Zoilo Mayol, 1859. Second edition, corrected and enlarged. First published 1851. Printed by Imp de El Porvenir, Barcelona. In Spanish.
Octavo (185x120mm) contemporary tree calf boards, gilt decorated and lettered smooth calf spine, marbled end-papers, all edges marbled, [4],314pp, three folding plates : π²,1-19⁸,20⁵, three folding plates. Neat ink notation to title page 'Barcelona | 1960 XII.I | 50 pstas'; a few folded corners, faint foxing, faint signs of kitchen use; folding plates stained but legible.
The title translates as 'The Modern Confectioner. Complete and Practical Treatise of Confectionery and Pastry, the Liquorist and all kinds of Refreshments pertaining to Pastry, with the Method of preparing all kinds of Preserves and Pickles'. The work comprises five parts: basic ingredients; pastry, patisserie and cakes; distillation and liquors; ices; and a vocabulary/lexicon of technical terms and methods. Despite some superficial similarities with J J Machet's earlier work Le Confiseur Moderne, El Confitero Moderno is quite different. There are approximately 480 recipes, written longhand. Ingredients are not listed before the method. Quantities are not always specified. Although many of the recipes are French or pan-European confectionery, there are many that are traditional Spanish. There are a number of savoury filling recipes for pies and raised pastries as well as a number of preserves and pickles. Of particular interest are the regional variations for drinking and making chocolate; quince paste (membrillo) and the regional Spanish confections. There are also a number of recipes for Spanish nougat with regional variations.
As the destination port for chocolate and sugar from the Spanish New World colonies, Barcelona has had a long and continuing relationship with chocolate and confections. Today there are many confectioners and chocolate manufacturers in Barcelona and a number of the artisanal/family businesses dating from the nineteenth century claim to make traditional confectionery and drinks based on Maillet's recipes.
Not much is known about Maillet. From the preface he claims to have spent many years in Spain and France working in confectionery and honing his craft and expertise. He claims to have written the book for all people not just professional confectioners; certainly many of the recipes seem achievable, although many of the preparations would take a lot of time and commitment. Maillet does not seem to have had a confectionery outlet in Barcelona, but he was manufacturing essences/extracts which could be bought at the confectionery store of Don Pedro Roca, calle de Jaime 1, Barcelona.
The engraved plates by Baynolt, Barcelona bear some passing resemblance to plates in Jarrin's The Italian Confectioner and the sugar and pastillage centrepieces in Careme's Le Pâtissier Pittoresque.
§ OCLC records one holding this edition, University of Barcelona; and only three holdings of the first edition, all in Spain or Chile.
§ Palmer Gastronomia Española 2003 ed (but not the 1977 ed).
Item #10371
Price: $950.00 AUD