Le pâtissier français
Subtitle: contenant la manière de préparer soi-même patés, vol-au-vent, timbales, tourtes, bouchées, tartes, poudings, charlottes, soufflés, sirops, liqueurs et rafraîchissements, pour bal et soirées, crèmes, sorbets et glaces
By: par Bernard.
Contributors: Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Publisher: Delarue
Published: 1887
Place of publication: Paris
Language: fre
Number of pages: 251
Subjects: Confectionery.
Notes: Bitting, K.G.  Gastronomic bib., p. 37
Advertisements on 29 p. at end.
"Vocabulaire des termes techniques employés en pâtisserie": p. [11]-16.
Source: Gift of A.W. Bitting, presented in memory of Katherine Golden Bitting, Oct. 6, 1939.