Pastry-Making and Confectionery - Including the Art of Icing and Piping, also Cakes, Buns, Fancy Biscuits, Sweetmeats, etc. - Charles Herman Senn

This is a vintage cook book focusing on creating a plethora of impressive and delicious sweets and desserts, with supplementary sections on pastry making. From cakes and buns to  fancy biscuits, Sweetmeats, and beyond,  this profusely-illustrated collection of recipes will appeal to those looking to impress dinner guests or simply expand their confectionery repertoire. Perfect for inclusion in culinary collections.

Contents include: “Hot Sweets”, “Cold Sweets”, “Ices and How to Make Them”, “Gateaux and Pastry”, “Auxiliary Recipes”, “Sweet Sauces, Hot and Cold”, etc.

Charles Herman Senn  (1862 – 1934) was a German writer of cookery books. He wrote profusely on the subject, producing cook books for all manner of people and situations, but was particularly well-known for his vegetarian and confectionery recipes. Other notable works by this author include: “Breakfast and Supper Dishes” (1898), “A book of Salads: The Art of Salad Dressing” (1922), and “British Red Cross Society Cookery Manual” (1915).

The Vintage Cookery Books series hopes to bring old wisdom and classic techniques back to life, as we have so much to learn from 'the old ways' of cooking. Not only can these books provide a fascinating window into past societies, cultures and every-day life, but they also let us actively delve into our own history - with a taste of what, how and when, people ate, drank, and socialised.