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Filed under: Marzipan -- Germany
Items below (if any) are from related and broader terms.
Filed under: Confectionery- The Art of Candy Making Fully Explained, With 105 Recipes for the Home (Dayton, OH: Heath Pub. Co., c1915), by Mrs. Sherwood P. Snyder
- The Complete Confectioner, Pastry-Cook, and Baker (Philadelphia: J. B. Lippincott and Co., 1864), contrib. by Eleanor Parkinson (multiple formats with commentary at MSU)
- The How and Why of Candy Making (Chicago: E. Boyles, 1925), by Matthew Berman
- Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1832), by Eliza Leslie (Gutenberg text)
- Twentieth Century Cook Book: An Up-to-Date and Skillful Preparation on the Art of Cooking, and Modern Candy Making Simplified; Also, the Process of Drying Fruits and Vegetables, and Butchering Time Recipes (c1921), by Geographical Publishing Co. (PDF at djm.cc)
- Chocolate and Cocoa Recipes, by Miss Parloa; and Home Made Candy Recipes, by Mrs. Janet McKenzie Hill (Dorchester, MA: Walter Baker and Co., 1909), by Maria Parloa and Janet McKenzie Hill (Gutenberg text and illustrated HTML)
- Le Patissier Royal Parisien: ou, Traité Élémentaire et Pratique de la Patisserie Ancienne et Moderne (2 volumes in French; Paris: J. G. Dentu, 1815), by M. A. Carême
Filed under: Confectionery -- Equipment and supplies -- Catalogs
Filed under: Confectionery -- New York (State) -- New YorkFiled under: Cake- Le Patissier Royal Parisien: ou, Traité Élémentaire et Pratique de la Patisserie Ancienne et Moderne (2 volumes in French; Paris: J. G. Dentu, 1815), by M. A. Carême
Filed under: Cookies -- Juvenile literature
Filed under: Gingerbread houses -- Juvenile poetry
Filed under: Gingerbread men -- Juvenile fiction
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