250 superb pies and pastries
By: edited by Ruth Berolzheimer ; associate editors, Edna L. Gaul ... [and others]
Contributors: Culinary Arts Institute
Series: Encyclopedia of cooking -- 5.
Publisher: Consolidated Book Publishers
Published: 1950
Place of publication: Chicago, Ill
Language: eng
Number of pages: 48
Subjects: Pastry; Pies; American Cooking
Other titles: Two hundred fifty superb pies and pastries
Notes: "Culinary Arts Institute."

"Pastry making, pastries and meringues, fruit and berry pies, cream and custard pies, chiffon pies, miscellaneous pies, tarts and cream puffs, fancy pastries."

"5"--Cover.

Includes index.