The art of pastry making, 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 H©♭riss©♭
Contributors: University of Leeds. Library
Publisher: Ward, Lock, Bowden
Published: 1893
Place of publication: London; New York
Language: eng
Number of pages: 151
Subjects: Cookies; Confectionery; Pastry; Baked products
Notes: Includes index.

This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

The University of Leeds Library.