(Pastry - French) Michel & Albert Roux. The Roux Brothers on Patisserie: Pastries and Desserts from 3 Star Master Chefs

(Pastry - Victorian) Frederick T. Vine. Biscuits for Bakers.

(Pastry - Victorian) Frederick T. Vine. Saleable Shop Goods for Counter-tray and Window: A Practical Book for Confectioners.

(Pastry) H.M. Audran. Les 1000 Meilleures Recettes de Patisserie Bourgeoise

(Pastry) J.H. Wirz-Fischer. Illustries Handbuch der Konditorei: ein hilfs- und Nachschlagebuch fur jungere Berufsleute.

(Pastry) Jean Shaw. Jean Shaw's Pastry Cloth Recipes.

(Pastry) Lambrecht, Bernard. The New Style of Confectionery.

(Pastry) Osborn, Mrs. Grace. Cakes of Quality: How to Make Them.

(Pastry) Pierre Lacam. Le Memorial Historique et Geographique de la Patisserie, contenant 3000 recettes de patisserie, glaces et liqueurs.

(Pastry) R. Gommez. Cake Decoration: Flower and Classic Piping.

(Pastry) Roland Bilheux and Alain Escoffier. Doughs, Batters, and Meringues

(Pastry) Roland Bilheux and Alain Escoffier. Petits Fours, Chocolate, Frozen Desserts, and Sugar Work

(Pastry) Standard Brands. The Royal Guide to Meal Planning

(Pastry) The Helper for Confectioners and Bakers.

(Peaches) Waugh, F.A. The American Peach Orchard: A Sketch of the Practice of Peach Growing in North America at the Beginning of the Twentieth Century.

(Peppers) Jessica B. Harris. Hot Stuff: A Cookbook in Praise of the Piquant.