Pastry-making and confectionery
Subtitle: including cakes, buns, fancy biscuits, sweetmeats, icing and piping, etc
By: by Emile Hérisse
Edition: Entirely new ed. / with many new recipes added by C. Herman Senn.
Publisher: Ward, Lock
Published: 192u
Place of publication: London
Language: eng; fre
Number of pages: 192
Subjects: Pastry; Confectionery
Notes: Includes index.

Previously published under title: The art of pastry making.

Translated from French.