The art of pastry and confectionery making
Subtitle: including cakes, sweetmeats, and fancy biscuits
By: by Emile Hérisse.
Contributors: Senn, Charles Herman, 1862-1934.
Edition: Entirely new ed. with many new recipes / added by C. Herman Senn.
Publisher: Ward, Lock & Co.
Published: 1900
Place of publication: London
Language: eng
Number of pages: 184
Subjects: Confectionery.; Pastry.
Notes: Translated from French.
Includes index.