Confectionery, Ices and Desserts--

Glass, H. The Complete Confectioner... London: J.D. Dewick, 1800, contemporary mottled calf, rebacked--Marshall, A.B. Fancy Ices. London: Marshall's, [c.1894], original pictorial calf--Jarrin, W.A. The Italian Confectioner... London: E.S. Ebers, 1844, new edition, two folding plates, original morocco-backed boards (3 copies)--Staveley, T.V.L. The New Whole Art of Confectionary... Nottingham: Sutton and Son, 1826, half-title, modern boards--Kollist, E.J. French Pastry, Confectionery and Sweets. London: Cassell & Co., 1929, numerous plates, original cloth--F. Miss The American Home Confectionary Book. Paris: Guillard, Aillaud & Co., 1888, original cloth-backed boards--Skeats, A.C. Commercial Confectionery. London: Gresham Publishing, 1937, 2 volumes, numerous plates, original cloth--together with 48 others (57)

Condition is described in the main body of the cataloguing, where appropriate.
"In response to your inquiry, we are pleased to provide you with a general report of the condition of the property described above. Since we are not professional conservators or restorers, we urge you to consult with a restorer or conservator of your choice who will be better able to provide a detailed, professional report. Prospective buyers should inspect each lot to satisfy themselves as to condition and must understand that any statement made by Sotheby's is merely a subjective, qualified opinion. Prospective buyers should also refer to any Important Notices regarding this sale, which are printed in the Sale Catalogue.
NOTWITHSTANDING THIS REPORT OR ANY DISCUSSIONS CONCERNING A LOT, ALL LOTS ARE OFFERED AND SOLD AS IS" IN ACCORDANCE WITH THE CONDITIONS OF BUSINESS PRINTED IN THE SALE CATALOGUE."

We are happy to provide an indicative listing of individual books in this lot as a general guide to our clients, but the listing may not be exhaustive. Please note that the sale is subject to our conditions of business which cover the lot description as provided in the printed catalogue, and it is the catalogue lot description that governs the sale not the additional listing.

Harris, H.G. and S.P.Borella. All About Confectionery Series: All About Genoese Glacés, Petits Fours & Bon Bons (Maclaren & Sons, n.d.)
Hurst, Bernice. Divine Desserts (Quintet, 1986)
Rattray, Mrs. M.E. Sweetmeat-Making at Home... Second edition... (C. Arthur Pearson, 1904)
Saberi, Helen and Alan Davidson. Trifle (Prospect Books, 2001)
Jerome, Helen. Sweet-Making for All (Thomas Nelson and Sons, 1955)
[Anon]. Preserving, Pickling and Confectionary (Brittan and Reid, 1839)
Skuse, E. The Confectioners' Hand-Book and Practical Guide to the Art of Sugar Boiling In All Its Branches... Fourth edition... (E. Skuse, n.d.)
Rattray, Mrs. M.E. Sweetmeat-Making at Home... Second edition... (C. Arthur Pearson, 1904)
The Stork Margarine Cookery Service ed. Gayer Cakes with Satin Icing (The Stork Margarine Cookery Service, n.d.)
The Stork Cookery Service ed. Away From It All with Stork (The Stork Cookery Service, n.d.)
The Stork Cookery Service ed. Entertaining with Stork (The Stork Cookery Service, n.d.)
The Stork Margarine Cookery Service ed. Tea Time with Stork (The Stork Margarine Cookery Service, n.d.)
The Stork Cookery Service ed. Stork's Tour of Britain's Cooking (The Stork Cookery Service, n.d.)
Halsey, Kay ed. Le Cordon Bleu Home Collection: Desserts (Merehurst Limited, 1998)
Lambrecht, Bernhard. The New Style of Confectionery (Maclaren & Sons, n.d.)
Jeanes, William. Gunter's Modern Confectioner... Third edition... (Dean & Son, c.1871)
Salis, Mrs. de. Puddings and Pastry à la Mode... Sixth impression... (Longmans, Green & Co. 1898)
Skuse, E. Skuse's Complete Confectioner... Tenth edition... (W.J. Bush & Co., n.d.)
Jarrin, W.A. The Italian Confectioner... New edition, revised and enlarged... (E.S. Ebers & Co., 1844)
Marshall, A.B. The Book of Ices... Revised and enlarged edition... (Ward, Lock & Co., n.d.)
Beaty-Pownall, S. The "Queen" Cookery Books. No.2 Ices... Third edition... (Horace Cox, 1911)
Marshall, A.B. The Book of Ices... Revised and enlarged edition... (Ward, Lock & Co., n.d.)
Harris, H.G. and S.P.Borella. All About Confectionery Series: All About Ices, Jellies, Creams, & Conserves (Maclaren & Sons, c.1890)
Reid, Robert G. Ice Cream Plant and Manufacture (Simpkin, Marshall, Hamilton Kent & Co., 1924)
Marshall, A.B. Ices Plain & Fancy: The Book of Ices (The Metropolitan Museum of Art, 1976)
Beaty-Pownall, S. The "Queen" Cookery Books. No.2 Ices... Third edition... (Horace Cox, 1911)
Hayward, Tessa. Simply Ices: A Little Book of Tempting Ice Creams and Sorbets (Grub Street, 1994)
Turnbow, Grover Dean and Paul Hubert Tracy, Ph.D., and Lloyd Andrew Raffetto. The Ice Cream Industry... Second Edition... (John Wiley & Sons, 1947)
Norman, Jill. Ice Creams and Sorbets (Dorling Kindersley, 1990)
Michael, P. Ices and Soda Fountain Drinks (Maclaren & Sons, n.d.)
Pomeroy, Ralph. The Ice Cream Connection (Paddington Press, 1975), original wrappers
Kirkland, John ed. The Modern Baker, Confectioner, and Caterer: Divisional-vol. I (The Gresham Publishing Company, 1908)
Kirkland, John ed. The Modern Baker, Confectioner, and Caterer: Divisional-vol. II (The Gresham Publishing Company, 1908)
Kirkland, John ed. The Modern Baker, Confectioner, and Caterer: Divisional-vol. III (The Gresham Publishing Company, 1908)
Kirkland, John ed. The Modern Baker, Confectioner, and Caterer: Divisional-vol. IV (The Gresham Publishing Company, 1908)
Kirkland, John ed. The Modern Baker, Confectioner, and Caterer: Divisional-vol. V (The Gresham Publishing Company, 1908)
Kirkland, John ed. The Modern Baker, Confectioner, and Caterer: Divisional-vol. VI (The Gresham Publishing Company, 1909)
Heath, Ambrose. Good Puddings and Pies (Faber and Faber, 1947)
Skuse, E. Skuse's Complete Confectioner... Thirteenth edition... (W.J. Bush & Co., 1957)
Turner, Keith and Jean, and Annette Balfour Lynn. The Pudding Club Book (Headline, 1997)
Bunyard, Edward A. The Anatomy of Dessert (Dulau & Company, 1929), limited edition 1929, signed copy
Grant, James. Confectioners' Raw Materials (Edward Arnold & Co., 1921)
Jack, Florence B. Cold Sweets, Jellies and Creams (T. C. & E. C. Jack, 1904)
Neil, Marion Harris. Candies and Bonbons and How to Make Them (W. & R. Chambers, 1913)
Beaty-Pownall, S. The "Queen" Cookery Books. No.2 Ices... Second edition... (Horace Cox, 1911)
Harris, H.G. and S.P.Borella. All About Confectionery Series: All About Genoese Glacés, Petits Fours & Bon Bons (Maclaren & Sons, n.d.)
Harris, H.G. and S.P.Borella. All About Confectionery Series: All About Ices, Jellies, Creams, & Conserves (Maclaren & Sons, n.d.)
[Anon]. A Queen's Delight: Or, A System of the Confectionary Art (J. Phillips, H. Rhodes, and J. Taylor, 1710)
Glass, H. and Maria Wilson. The Complete Confectioner; or, Housekeeper's Guide (J.D. Dewick, 1800)
Kollist, E.J. French Pastry, Confectionery and Sweets (Cassell & Co., 1929)
Jarrin, W.A. The Italian Confectioner... New edition, revised and enlarged... (E.S. Ebers and Co., 1844)
Jarrin, W.A. The Italian Confectioner... New edition, revised and enlarged... (E.S. Ebers and Co., 1844)
Staveley, T.V.L. The New Whole Art of Confectionary (Sutton & Son, 1826)
Miss F. The American Home Confectionary Book (Guillard, Aillaud & Co., 1888)
Skeats, A.C. ed. Commercial Confectionery: A Practical Guide for Practical Men, Volume I (The Gresham Publishing Company, 1937)
Skeats, A.C. ed. Commercial Confectionery: A Practical Guide for Practical Men, Volume II (The Gresham Publishing Company, 1937)
[Anon]. The Little Book of Confectionery (George Newnes, n.d.)
Marchall, A.B. Fancy Ices (Simpkin, Marshall, Hamilton, Kent & Co., c.1874)