OP: Mastering the Art of French Pastry (signed)

Barron’s, Woodbury, New York, 1984. Hardcover. Very Good. Signed first printing.

Mastering the Art of French Pastry (1984) was the first of three impressive baking books written by pastry chefs Bruce Healy and Paul Bugat. Each of their books stands out among others with their methodical instructions and technical quirks, revealing the kinds of insights which can only be developed after years in professional kitchens.

While the book is accessible to a serious home baker, we’re inclined to say its ideal customer is working professionally. A regular call for rognures—flaky pastry dough trimmings—for example, is an economical way of reducing waste in a bakery or restaurant which produces a surplus of doughs (but it is also a strategic way of minimizing the rise of tart shells by using this overworked byproduct). And the utilization of multiple syrups, sauces, liqueurs, doughs, and garnishes in a single cake suggests access to a well-stocked kitchen, extra helping hands, an abundance of time, or all three.

Ours is a Very Good first printing signed by both authors to the blank page facing the forward. The interior is largely clean and unmarked, and the jacket and case show minimal shelfwear. Black and white illustrations and color photograph inserts. Worthwhile and thoughtful.