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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.
Mrs. Beeton's cake-making : including buns, biscuits and other dainties
Beeton, Mrs (1836-1865)
[1924?]
Cake-making.
