The Art of Sweet-Making by Beatrice Sanders, 1900

A third edition hardback published by the Confectionery and Cookery School in London, you’ll find recipes for bonbons, chocolates, fondants, and marzipan. Some of these recipes are treasures! It’s the perfect little book for a chocolatier, chocolate maker, or baker. Plus you’ll love the cover!

7 1/2” X 5 1/4”