Pastry Making and Confectionery

Pastry-Making and Confectionery including The Art of Icing and Piping was written by Emile Herisse & C Herman Senn.  'The basis of this book has been carefully and clearly translated by the author from his French edition, and the minuteness and accuracy with which the recipes are drawn up will be found to render them perfectly intelligible to every reader.'  This 1935 book has numerous pictures demonstrating the finished product.  A good clean copy with a dustcover.  https://hungrytraveller.com.au/3d-flip-book/pastry-making-and-confectionery/