[JAM]. TRAITÉ de Confiture, ou le nouveau et parfait confiturier; qui enseigne la manière de bien faire toutes sortes de confitures tant sèches que liquides, au sucre, à demy sucre, & sans sucre, au miel, au moust, à l'eau, sel & vinaigre. Paris, Thomas Guillain, 1689. In-12, old-red morocco, bound in the Duseuil style: ribbed spine decorated with gilt irons and fleurons, gilt garland on the nerves, double gilt triple ribbed border on the covers with corner fleurons, gilt roulette on the edges, gilt lace inside, gilt edges (pastiche binding). First edition of this treatise, the privilege of which was given to Jean-Baptiste Loyson, a merchant-librarian, allowing him "in consideration of the loss he suffered in the fire at the Collège de Montaigu, to print or reprint a book entitled, Traité pour faire toutes sortes de Confitures". The work gives recipes for compotes, pastes, syrups, jellies, all kinds of fruit, sugared almonds, biscuits, macaroons, "marzipan", "delicious beverages, liqueur waters of all kinds, & several other delicacies of the mouth", with an Instruction and duty of the head of the fruit office, and sommellerie. Very fine 17th century pastiche binding, period marbled paper endpapers.