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else about very good - scarce
and more with step-by-step instructions and tips and tricks from Ferrandi’s experienced chefs
a lengthy dictionary of Chinese cuisine
The book features sections on: kaiseki
NOTE: This book is in Italian
(Baking) Kirkland, John. The Modern Baker, Confectioner and Caterer: A Practical and Scientific Work for the Baking and Allied Trades Spain else about very good -6 vols. Illus. profusely from photographs & drawings, incl. color frontispieces of confectioner's shops, cakes, famous pastry makers, etc. Art Nouveau dec. cloth. First Edition. London: Gresham, 1907. An amazing and important work on everything about the confectionery and pastry trade in Victorian England, from sugarwork to shop interiors to laws binding the industry and equipment used. General shelf wear like rubbing to extremities, some fading to
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