Fourth edition of a cookery book especially devoted to desserts and confectionery, first published in 1820 (2nd edition: 1823, 3rd: 1827, followed by many editions after 1829). The work stands within the English tradition of publishing recipes for food and confectionery, but reveals more about the techniques involved, and about the author, than was usual in the genre. Written when confectionery production was on the point of being industrialized. It represents the high point of artisan skills in the craft, which Jarrin believed could not be improved upon. He devoted several chapters to his own speciality: making ornaments for the dessert table using various edible and non-edible materials. Other chapters cover more traditional ground including recipes for small confections, preserving fruit, and making ices.
One hinge cracked. Bitting, Gastr. bibliogr., p. 245; Simon, Bibl. gastr. 883; not in Vicaire.