GIRARDIN (Léon). Le nouveau pâtissier confiseur glacier containing 1067 recipes for pastries, confectionery, dry and iced petits fours, syrups and ice creams. Conservation des sirops, pulpes, confitures, gelées et pâtes de fruits, avec le bouchage pneumatique. Paris, Chez l'auteur, 1905. In-8, half-night blue morocco, spine ribbed (Modern binding). Second edition, 3rd thousand. Portrait on frontispiece, illustrations in text. Preface by E. Darenne. Léon Girardin was born in La Souterraine (Creuse) in 1870. After working for confectioners in Limoges, Angoulême and Bordeaux, he came to Paris, where he worked in the main confectioners' shops. When P. Lacam died in 1902, he became editor-in-chief of the journal La Cuisine française et étrangère. Handwritten signature and stamp of Maison Thibaut, 12 rue Coquillière, Paris, on the spine.