The Art of Pastry and Confectionary-Making – Emile Herisse (1912)

S$82.00

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The Art of Pastry and Confectionary-Making – Emile Herisse (1912)

S$82.00

Title: The Art of Pastry and Confectionary-Making

Author: Emile Herisse, C. Herman Senn

Publisher: Ward, Lock & Co, 1912. New edition with new recipes.

Condition: Hardcover, cloth. Fair. Pages quite foxed, although still legible. Other than the foxing, the book is in good condition, with bright covers and a firm binding. With 3 colour plates and 8 black-and-white plates. App 8″ by 5″.

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SKU: pastry-making Categories: ,

A helpful recipe book on how to make cakes, syrups, jams, pastries, etc. A great way to learn older methods of baking, including tips such as how to clarify or boil sugar, how to make your own self-raising flour, how to preserve yeast and such.

Contents:

  1. The Clarifying and Boiling of Sugar
  2. Icings, Aromatic and Coloured Sugars
  3. Syrups or Fruit Juices and Compotes
  4. Jams and Fruit Pastes
  5. Sweetmeats, Bon-Bons, etc
  6. Fruit and Other Jellies
  7. Preserved or Crystallized Fruits
  8. Fruits in Brandy
  9. Bottled Fruits
  10. Creams, Ices and Custards
  11. Pastry, etc
  12. Luncheon and Dinner Sweets
  13. Macaroons, Rout Cakes, Biscuits
  14. Wafers, Savoy, Sponge and Other Biscuits
  15. Meringues and Soufflage Cakes
  16. Cakes, Rich and Plain, Decorated and Simply, and Buns
  17. Small French Pastry Choux, Bouchees, Eclairs, Tartlets, etc
  18. Miscellaneous Recipes