Par…, Pensionnaire de l’ hotel royal des Invalides, Membre du Collége de Pharmacie de Paris, de L’Académie des Sciences de Rouen & de celle de Lyon, Démonstrateur d’Histoire Naturelle. A PARIS, DE L’IMPRIMERIE ROYALE. M. DCCLXXVIII. (1788)

De 20x13 cm. Com liii-(iv)-639 pags. Encadernação da época inteira de pele com rótulo vermelho ferros a ouro na lombada. Primeira edição.

[FR]Veau d'époque, dosà nerfs orné. Rare édition originale dans laquelle l'auteur fait un historique de la Boulangerie dans l'introduction. Il préconise un procédé de mouture économique qui augmente le rendement en farine d'un sixième. L'approbation de l'Académie des Sciences est datée du 21 mars 1778 et signée de Condorcet. Tous les principes que Parmentier a développé dans son traité seront mis en application à l'Ecole pratique de boulangerie qu'il fit ouvrir à Paris et dont il assura la direction. Vicaire 656 Oberlé 813.

[EN]Parmentier (1737-1813), contrary to popular legend did not 'invent' the potato, which had been known and cultivated in France since the 16th century, but he was an enthusiastic propagator of it. La Parfait Boulanger describes the process of making bread in practice at this period: hand-kneading the dough, fermenting with natural leavening, shaping the loaf, and baking in brick, wood-burning ovens. The book also refers to something new: adding salt to the dough, unusual until that time due to its high price. It was realized that salt improved the texture of the dough, allowing it to rise higher. Parmentier also referred to brewer's yeast, which a Parisian baker had first added to leaven in 1665 in the production of a loaf called pain mollet.