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.

http://cgi.ebay.co.uk/ws/eBayISAPI.dll?ViewItem&rd=1&item=320155764009&ssPageName...