FA Confectionery Genoese Glaces Petits Fours making 1900s

Discussion in 'Food and nutrition' started by Janey, Jul 15, 2007.

  1. Janey

    Janey Guest

    All About Genoese Glaces,Petits Fours ,& Bon Bons by H G Harris & S P
    Borella,undated but early 1900s,boards faded/stained,but otherwise a
    good solid copy. Large format,196 pages.
    This is THE book for the serious confectioner,packed with
    recipes,detailed techniques for making hand rolled
    centres,Ganache,Brule and other pastes,various
    Marshmallows,Liquers,Nougats ,many Chocolates,Fondants ,Pralines,Fancy
    pastries,Sugared tablets,Lozenges,Caramels etc. Extremely detailed,in
    fact a confectioners craft manual as opposed to a hobbyists book.


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