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Receipts of pastry and cookery for the use of his scholars, by Edward Kidder
Kidder, Edward
1702
A collection of recipes. Receipts are similar to, but not always identical with, those in the printed version
The royal Parisian pastrycook and confectioner: from the original of M.A. Carême
Carême, M A (1784-1833); Porter, John (fl.1834)
1834
The royal Parisian pastrycook and confectioner: from the original of M.A. Carême
Carême, M A (1784-1833); Porter, John (fl.1834)
1834
The royal Parisian pastrycook and confectioner: from the original of M.A. Carême
Carême, M A (1784-1833); Porter, John (fl.1834)
1834
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.