[GASTRONOMY] - BARRETTA (Charles-Joseph). Manuel complet, théorique et pratique, du chocolatier, limonadier, distillateur-liquoriste, confiseur, pâtissier suisse, suivi d'un traité sur l'art de faire et de conserver les vins et les vinaigres de table et de toilette. Decorated with 8 intaglio plates, and a comparative table of degrees of alcohol in centesimal degrees. Paris, Mathias, Lyon, Ch. Savy jeune, 1841, large vol. in-8, title, IV-814 pp. with 8 plates hors texte "in fine", paperback in hazelnut paper dummy cover, title label on first cover. Unique edition, very rare. The last chapter is devoted exclusively to the art of making wine, including recipes for preserving and restoring it. (Some foxing).