[PDF.52gs] The art of pastry making; according to the French and English methods, including cakes, sweetmeats and fancy biscuit baking, and all kinds of ... practical guide prepared for the use of

The art of pastry making; according to the French and English methods, including cakes, sweetmeats and fancy biscuit baking, and all kinds of ... practical guide prepared for the use of

[PDF.ur14] The art of pastry making; according to the French and English methods, including cakes, sweetmeats and fancy biscuit baking, and all kinds of ... practical guide prepared for the use of

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 |  2012-06-25 | Original language:English | PDF # 1 |  9.69 x.6 x7.44l,.16 | File type: PDF | 30 pages

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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1893 edition. Excerpt: ...Take one pound of self-raising flour, twelve ounces of sugar, eight ounces of butter, ten eggs, half a pint of milk and the raspings of one lemon. Mix up and finish as for preceding Genoese Cakes. 242.--Choux Paste. (pate A Choux Fine.) Take one pound of th...

You can specify the type of files you want, for your gadget.The art of pastry making; according to the French and English methods, including cakes, sweetmeats and fancy biscuit baking, and all kinds of ... practical guide prepared for the use of   |  Emile Hérisse. I have read it a couple of times and even shared with my family members. Really good. Couldnt put it down.

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