Cunningham-Craig, Jackie (ed): How to Make Sweets and Confectionery (First Edition, 1982)

Do you remember the days before pre-packaged sweets and candies, when each and every one was individually hand-made with pure and natural ingredients and rows of gleaming jars and bottles contained mouth-watering delights? 

Now you can revive those treasured skills by making individual confections for yourself that will surpass any store-bought alternatives: from toffee apples and humbugs to connoisseur confectionery like truffles and marrons glaces. 

This hardcover book is a First Edition and is in good condition. It was published by Marshall Cavendish Books Ltd of London, printed in Italy. 64 pages.