(Confectionery) Harris, H.G. & S.P. Borella. All About Biscuits David Chang Passed down from the cookbook

Passed down from the cookbook authors

Inscribed & SIGNED by the author on the front free endpaper

Mister Jiu's relies mostly on Chinese equipment and methods

This work shows some of his early inspirations

Kurlansky begins with the science behind the only sulfuric acid-spewing plant

(Confectionery) Harris, H.G. & S.P. Borella. All About Biscuits David Chang Passed down from the cookbookIllus. 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. Cookies of every stripe, including dessert and wine biscuits like Lioegeoise praline biscuits, Mayfair sandwich biscuits, vanilla marzipan biscuits, pistachio biscuits, and more.