The Art Of Pastry Making: According To The French And English Methods, Including Cakes, Sweetmeats And Fancy Biscuit Baking, And All Kinds Of ... Prepared For The Use Of Confectioners,...

Description

This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to ensure edition identification: ++++ 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 Emile Hérisse Ward, Lock, Bowden, 1893 Cooking; Courses & Dishes; Cookies; Baked products; Confectionery; Cookies; Cooking / Courses & Dishes / Cookies; Pastry