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from versatile egg yolk dough
featuring hundreds of European menus from the early 19th century to the end of the millennium
Why does pizza bake better on a stone
Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking
(Confectionery) Harris, H.G. & S.P. Borella. All About Pastries Sparkling Wine from versatile egg yolk doughIllus. from drawings & photographs. Green cloth elegantly lettered in white. First Edition. London: Maclaren & Sons, c. 1920. Part of the wonderful series on cakes, bread, pastries, ices, and sweets by Harris & Borella, published for professional bakers and confectioners. Fancy pastries, puff pastry, fermented bakes, sponge goods, and more. Very good and bright.
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