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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.
Cookery for dyspeptics
Herschell, George (1856-1914)
1920
"This little volume originally formed the appendix to the late Dr. George Herschell's well-known 'Textbook of indigestion'"--P. [2]
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.