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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
Hérisse, Emile
1893
Includes index.
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
Hérisse, Emile
1893
Includes index.
Pastry-making and confectionery : including cakes, buns, fancy biscuits, sweetmeats, etc
Hérisse, Emile; Senn, Charles Herman (1862-1934)
1923
Previously published under title : The art of pastry making.
Pastry-making and confectionery : including the art of icing and piping, also cakes, buns, fancy biscuits, sweetmeats, etc
Hérisse, Emile; Senn, Charles Herman (1862-1934)
[19--]
"... translated by the author from his French edition"--P. 5.