Description
Art in Confectionery and Pastry, 1930, E. M. Berling. Mint Condition! Spectacular cake and pastry decorating book with many color and black and white plates illustrating its techniques and finished products. Berling was principal of the Berling Confectionery, pastry, and candy trade school in New York. First edition. The book’s subtitle says, “A practical book teaching the best methods for baking tarts, fancy pastries, candies, chocolates, puddings, ices, ice creams, sugar woorks,, marzipan, and decorations in all styles.” Berling stresses that all of the book’s illustrations are from photographs, not drawings. Pastry recipes are included.
This is a large book with blue linen covered boards. It is a first edition, first printing copy, no other printing being mentioned. 196 pages. Hinges are perfect. Binding is firm. Pages are clear and clean, with very slight uniform tanning at the edges.
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