I've been sick since I swallowed a super hard chunk of baguette sandwich and scarred my throat a week ago. ( I couldn't chew it without breaking my teeth, so I thought I should just swallow the darn thing, letting the stomach acid take care of the rest. A big mistake!) I couldn't even speak for the next 24 hours, got a minor fever for a couple of days and now I can't stop coughing, for god's sake. Is baguette loaf supposed to be that hard?? I mean, does it have to be like a rock? Tell me, my French friends! Are Americans getting it all wrong!?
Anyway, continuing from the last post on French cookbooks, (The baguette incident just happened to have happened. Mind you.) this is another of the same client's books, Le Cuisinier Imperial, ou L'art De Faire La Cuisine Et La Pâtisserie Pour Toutes Les Fortunes, by A. Viard, published by N. Barba in Paris. (Fifth Edition, 1810) I was asked to preserve everything, and I thought it wasn't a problem at first, until I examined the spine. Sigh,, the spine leather was tightly glued to the spine of the book. Normally, if the spine leather's glued tightly like that, I'd recommend for a brand new facsimile leather spine. But, this book has a set of very unique gold ornaments that I couldn't replicate, and the condition of the leather was such that still had "body", which could possibly sustain the force of lifting. So, I was determined to lift it off. ( but, I told her that I might not be able to do it, before hand, just in case.) Well, although it took about 2.5~3 hours, I successfully took it off the spine!! Yey! I won!!!! (won what?)
(cough. cough. cough. cough.)
The restoration involved was a re-hinging of the spine with the original spine put back on, reconstructions / repairs of the corners and internal cloth hinges to preserve the original marble paper.