[GASTRONOMY]. BARRETTA (Charles Joseph). A Comprehensive Theoretical and Practical Manual for the Swiss Chocolatier, Lemonade Maker, Distiller and Liqueur Maker, Confectioner, and Pastry Chef, followed by a treatise on the art of making and preserving wines and vinegars for the table and for personal use. Paris, Mathias, Bookseller-Publisher & Lyon, Ch. Savy the Younger, Bookseller, 1841. 8vo, ivory half-vellum, smooth spine (contemporary binding). [IV] + IV + 814 pp. FIRST EDITION. Eight intaglio-engraved plates at the end. Spotted spine; worn corners; foxing; water stains on the first eight folios.