The Art Of Pastry Making: According To The French And English Methods (1893) - Paperback

by Emile Herisse (Author)

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, cakes, and other baked goods using both French and English techniques. The book is divided into several sections, each focusing on a different type of pastry or baked good. There are chapters on puff pastry, shortcrust pastry, choux pastry, brioche, cakes, and more. Each chapter includes detailed instructions on how to make the pastry or baked good, as well as variations and suggestions for different fillings and flavors.In addition to the recipes themselves, The Art of Pastry Making also includes information on the history and culture of pastry making in France and England. The book provides insight into the ingredients, techniques, and traditions that have shaped the art of pastry making in these countries.Overall, The Art of Pastry Making is a valuable resource for anyone interested in baking and pastry making. Its detailed instructions and historical context make it a fascinating read for both amateur and professional bakers alike.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.