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Total number of records: 16
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L'art de donner à dîner, de découper les viandes, de servir les mets, de déguster les vins, de choisir les liqueurs, etc. etc., enseigné en douze leçons
Saint-Hilaire, Emile Marco de (1887)
1828
By Émile Marco de Saint-Hilaire. Cf. G. Vicaire, Bibliographie gastronomique.
Le Guide culinaire, aide-mémoire de cuisine pratique
Escoffier, A (1846-1935); Gilbert, Philéas; Fetu, Emile
1907
Includes index.
La cuisine classique : études pratiques, raisonnées, et démonstratives de l'école française appliquée au service à la russe (v.1)
Dubois, Urbain (1818-1901); Bernard, Emile (1828-1897)
1856
La cuisine classique : études pratiques, raisonnées, et démonstratives de l'école française appliquée au service à la russe (v.2)
Dubois, Urbain (1818-1901); Bernard, Emile (1828-1897)
1856
Les soupes de France : étude culinaire par province : trente-six recettes de potages variés
Sevin, Gaston
1904
Printed on only one side of the leaves.
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.
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 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.
