(Confectionery) Harris, H.G. & S.P. Borella. All About Gateaux. Parisian in red & black by

in red & black by M

[ A Practical and Comprehensible Manual for making all kinds of sausage

this book features equally enticing photography of the food and the country's landscape

and yet another on creative bagel sandwiches

(Confectionery) Harris, H.G. & S.P. Borella. All About Gateaux. Parisian in red & black byIllus. from drawings & photographs. Green cloth elegantly lettered in white. First Edition. London: Maclaren & Sons, c. 1920. Part of the wonderful series on cakes, bread, pastries, ices, and sweets by Harris & Borella, published for professional bakers and confectioners. The largest of the series, at more than 500 pages, this volume covers cake, with descriptions of them from cheapest to most expensive to bake and sell. This format just validates the