Harris, H.G. & S.P. Borella.

All About Pastries.

London: MaLaren & Sons /Offices of the British Baker, n.d. (c. 1910).

Quarto, 184 pages including ads. First edition. Another in the "All About Confectionery Series," from the publishers of the legendary The Book of Bread, by Owen Simmons. Unlike the Book of Bread, the photography here does not capture the essence of Pastry, nor should the book appear in the Roth 101. But the pastries of England at the turn of the 20th Cnetury are given a serious treatment, with side trips into the science of the whisk, frames and moulds, etc. Some general wear and a bit of staining, in the original white and black stamped green cloth, with corners a bit bumped. Overall near very good.