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 / by Emile Hérissé.

  • Hérisse, Emile
Date:
1893
Catalogue details

Licence: Public Domain Mark

Credit: 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 / by Emile Hérissé. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    THE AET OF PASTEY MAKING, ACCORDING TO THE FRENCH AND ENGLISH METHODS. INCLUDING CAKES, SWEETMEATS, AND FANCY- BISCUIT BAKING, AND ALL KINDS OF CONFECTIONERY, PLAIN AND ORNAMENTAL. H Concise practical Cuifce PREPARED FOR THE USE OF CONFECTIONERS, PASTRYCOOKS, AND PRIVATE FAMILIES. BY EMILE HISRISSfi, Late Chief Pastrycook-Confectioner. WARD, LOCK, BOWDEN, AND CO. LONDON : WARWICK HOUSE, SALISBURY SQUARE, E.C. NEW YORK: BOND STREET. MELBOURNE: ST. JAMES’S STREET. SYDNEY: YORK STREET. 1893. [All rij/hti reserved.]