250 superb pies and pastries
By: edited by Ruth Berolzheimer ; associate editors, Edna L. Gaul ... [et al.].
Contributors: Culinary Arts Institute; Sontheimer Foundation
Series: Encyclopedia of cooking -- 5
Publisher: Consolidated Book Publishers
Published: 1952
Place of publication: Chicago, Ill
Language: eng
Number of pages: 48
Subjects: Pies; Pastry
Other titles: Two hundred fifty superb pies and pastries
Notes: "Pastry making, pastries and meringues, fruit and berry pies, cream and custard pies, chiffon pies, miscellaneous pies, tarts and cream puffs, fancy pastries."

"Culinary Arts Institute."

Includes index.