Pastry Making and Confectionery

Including

The Art of Icing and Piping
Also Cakes, Buns, Fancy Biscuits, Sweetmeats etc

Herisse & Senn

Published by Ward, Locke & Co, (1940s?)

192 pages

With over 60 illustrations




This is a delightful cookery book!  No date to be found within the book but believed to date from the 1940s.

Contents are as follows:

Chapter I
Manipulation, Paste, Crust, etc

Chapter II
Tarts, Tartlets, Small French Pastry, Choux, Bouchees, Eclairs, etc

Chapter III
Cakes
Rich and Plain, Decorated and Simple

Chapter IV
Buns and Scones

Chapter V
Biscuits, Macaroons, Wafers, etc

Chapter VI
Meringues and Soufflage Cakes

Chapter VII
Sweetmeats and Bon-bons

Chapter VIII
Icing and Piping

Chapter IX
Sugar, to Clarify and Boil

Chapter X
Aromatic and Coloured Sugars

Chapter XI
Icing and Fillings

Index



This book is in good clean condition, some rubbing to edges of cover but this is mostly on ends of spine.  No annotations or cookery stains!

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