Pastry-making and confectionery
Subtitle: including the art of icing and piping, also cakes, buns, fancy biscuits, sweetmeats, etc
By: by Emile H©♭risse and C. Herman Senn
Contributors: Senn, Charles Herman, 1862-1934; University of Leeds. Library
Edition: New and rev. ed.
Publisher: Ward, Lock & Co.
Published: 1900
Place of publication: London; Melbourne
Language: eng
Number of pages: 192
Subjects: Confectionery; Pastry
Notes: " ... translated by the author from his French edition"--P. 5.

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.