The Art Of Pastry Making - Emile Herisse - Bog

The Art of Pastry Making: According to the French and English Methods is a cookbook written by Emile Herisse and originally published in 1893. The book provides a comprehensive guide to making pastries using both French and English methods. It includes detailed instructions for making a wide variety of pastries, from traditional French croissants and eclairs to English pies and tarts. The book also includes a section on the history of pastry making, as well as tips and tricks for achieving the perfect pastry every time. With its clear and concise instructions, The Art of Pastry Making is a valuable resource for anyone interested in the art of pastry making, whether they are experienced bakers or just starting out.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.