The art of pastry making
Subtitle: according to the French and English methods, including cakes, sweetmeats and fancy biscuit baking, and all kinds of confectionery, plain and ornamantal : a concise practical guide prepared for the use of confectioners, pastrycooks, and private families
By: by Emile Hérissé
Publisher: Ward, Lock, Bowden
Published: 1893
Place of publication: London; New York
Language: eng
Number of pages: 151
Subjects: Pastry; Baked products; Confectionery; Cookies
Notes: Includes index.

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