Art in confectionery and pastry
By: by E. M. Berling.  A pracical book teaching the best methods for baking tarts, fancy pastries, candies, chocolates, puddings, ices, ice creams, sugar works, marzipan, and decorations in all styles.
Publisher: E. M. Berling
Published: 1930
Place of publication: New York
Language: eng
Number of pages: 196
Subjects: Confectionery.; Pastry.