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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.
The complete biscuit and gingerbread baker's assistant : containing the most approved methods, with practical directions, for making all manner of plain and fancy biscuits, buns, cakes, drops, thick gingerbread, spice nuts, &c. Bein adapted either for the use of the trade or private families... Forming the second part of "The confectioner's and pastry-cook's guide"
Read, George
1972
Photographic reprint of 1st ed., London: Dean, 1843?.
Party foods : cake decorating, candy making, chocolate dipping
Larsen, Lucinda Christenson (1900-)
1958