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(Pastry) Kollist, E.J. French Pastry, Confectionery and Sweets: Continental Dishes.

Illus. with 76 half-tone photographic images. 9.75x6", original red buckram, spine lettered in gilt. Second Edition. London: Cassell, [1936].

Am important tome on French pastry, with instructions for making 665 different sweets, including fruit dishes and coupes, Russian specialties, ices and ice carving, parfaits, creams, jellies, English puddings and cakes, icings, etc. Foxing, else near fine.




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