Pastry-Making and Confectionery - Including the Art of Icing and Piping, also Cakes, Buns, Fancy Biscuits, Sweetmeats, etc.
Pastry-Making and Confectionery - Including the Art of Icing and Piping, also Cakes, Buns, Fancy Biscuits, Sweetmeats, etc.

Author: Charles Herman Senn

Publisher: Read Books Ltd

Published: 2018-03-15

Total Pages: 213

ISBN-13: 152878460X

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This is a vintage cook book focusing on creating a plethora of impressive and delicious sweets and desserts, with supplementary sections on pastry making. From cakes and buns to fancy biscuits, Sweetmeats, and beyond, this profusely-illustrated collection of recipes will appeal to those looking to impress dinner guests or simply expand their confectionery repertoire. Perfect for inclusion in culinary collections. Charles Herman Senn (1862 – 1934) was a German writer of cookery books. He wrote profusely on the subject, producing cook books for all manner of people and situations, but was particularly well-known for his vegetarian and confectionery recipes. Other notable works by this author include: “Breakfast and Supper Dishes” (1898), “A book of Salads: The Art of Salad Dressing” (1922), and “British Red Cross Society Cookery Manual” (1915). Contents include: “Hot Sweets”, “Cold Sweets”, “Ices and How to Make Them”, “Gateaux and Pastry”, “Auxiliary Recipes”, “Sweet Sauces, Hot and Cold”, etc. The Vintage Cookery Books series hopes to bring old wisdom and classic techniques back to life, as we have so much to learn from 'the old ways' of cooking. Not only can these books provide a fascinating window into past societies, cultures and every-day life, but they also let us actively delve into our own history – with a taste of what, how and when, people ate, drank, and socialised.

The Art of Pastry Making
The Art of Pastry Making

Author: Emile Hérisse

Publisher: Nabu Press

Published: 2014-02

Total Pages: 182

ISBN-13: 9781295680894

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This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to ensure edition identification: ++++ 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 Emile HErisse Ward, Lock, Bowden, 1893 Cooking; Courses & Dishes; Cookies; Baked products; Confectionery; Cookies; Cooking / Courses & Dishes / Cookies; Pastry

The Art of Pastry Making
The Art of Pastry Making

Author: Emile Herisse

Publisher: Scholar's Choice

Published: 2015-02-15

Total Pages: 182

ISBN-13: 9781297039003

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This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

The Art of Pastry Making
The Art of Pastry Making

Author: Emile Herisse

Publisher: Franklin Classics

Published: 2018-10-16

Total Pages: 180

ISBN-13: 9780343500191

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This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

The Art of Pastry Making: According to the French and English Methods, Including Cakes, Sweetmeats and Fancy Biscuit Baking, and All Kinds of Co
The Art of Pastry Making: According to the French and English Methods, Including Cakes, Sweetmeats and Fancy Biscuit Baking, and All Kinds of Co

Author: Emile Herisse

Publisher: Franklin Classics Trade Press

Published: 2018-11-13

Total Pages: 180

ISBN-13: 9780353532571

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This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.