Art in confectionery and pastry
Subtitle: a practical book teaching the best methods for baking tarts, fancy pastries, candies, chocolates, puddings, ices, ice creams, sugar works, marzipan, and decorations in all styles
By: by E.M. Berling.
Edition: Rev. ed.
Publisher: B.M. Knapik
Published: 1982
Place of publication: [S.l.]
Language: eng
Number of pages: 155
Subjects: Confectionery.; Pastry.
Notes: Includes indexes.