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Filed under: Pastry- 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
- The Complete Confectioner, Pastry-Cook, and Baker (Philadelphia: J. B. Lippincott and Co., 1864), contrib. by Eleanor Parkinson (multiple formats with commentary at MSU)
- Pastelería at repostería Francesa at Española : aclat na ganap na naglálamán ng̃ maraming palacad sa pag-gauâ ng̃ lahat ng̃ mg̃a bagay-bagay na matamis at mg̃a pasteles (Limbagan ni J. Martinez, 1919), by P. R. Macosta and Crispulo Trinidad (page images at HathiTrust; US access only)
- Ostergebäcke. Eine vergleichende studie der gebildbrote zur osterzeit. (Verlag des Vereines för österreichische volkskunde, 1906), by Max Höfler (page images at HathiTrust; US access only)
- Pies a-plenty. (Blue Ribbon Books, 1949), by Florence La Ganke Harris (page images at HathiTrust)
- From an English oven; cakes, buns and breads of county tradition (Women's Press, 1948), by Dorothy Gladys Spicer (page images at HathiTrust; US access only)
- The twentieth century book for the progressive baker, hotel confectioner, ornamenter and ice cream maker : the most up-to-date and practical book of its kind. (Four Seas, 1919), by Fritz Ludwig Gienandt (page images at HathiTrust)
- Modern practical baking (W.L. Hall, 1921), by William H. Brooks (page images at HathiTrust; US access only)
- The royal book of pastry and confectionery = (Le livre de patisserie) (Sampson Low, Marston, Low, & Searle, 1874), by Jules Gouffé and Alphonse Gouffé (page images at HathiTrust)
- Le livre de patisserie (Hachette, 1873), by Jules Gouffé and Etienne Antoine Eugène Ronjat (page images at HathiTrust)
- Practical pastry : a handbook for pastrybakers, cooks and confectioners (Office of the "Baker and Confectioner", 1907), by Fredk. T. Vine (page images at HathiTrust; US access only)
- The baker's business booster (F. L. Gienandt, 1922), by Fritz Ludwig Gienandt (page images at HathiTrust)
- Fancy cake baking (Henry Heide Inc.], 1926), by Inc. Henry Heide (page images at HathiTrust)
- Cakes and pastries ([Chicago, 1923), by Cleve Carney (page images at HathiTrust)
- Bread and pastry recipes of the world famous chefs, United States, Canada, Europe; the bread and pastry book from the International cooking library (International publishing co., 1913), by A. C. Hoff and Katherine Golden Bitting Collection on Gastronomy (Library of Congress) (page images at HathiTrust)
- Perfection in baking (H. R. Clissold, 1895), by Emil Braun (page images at HathiTrust)
- International dessert and pastry specialties of the world famous chefs, United States, Canada, Europe; the dessert book, from the International cooking library (International publishing co., 1913), by A. C. Hoff and Katherine Golden Bitting Collection on Gastronomy (Library of Congress) (page images at HathiTrust)
- Baker's friend; up-to-date receipts (Eoff-Sewell co.], 1921), by James L. Mackenzie (page images at HathiTrust)
- The kitchen companion, containing valuable recipes for ice creams, puddings, pies, cakes, blanc mange, custards, &c., &c., being and excellant guide to the housewife. (Richards, Warren & Flint brothers, 1869) (page images at HathiTrust)
- Perfection in baking. (Urica, N.Y., 1893), by Emil Braun (page images at HathiTrust)
- The peerless pastry book containing recipes for baking and pastry work ... (Seattle, Wash., 1910), by John Blitzner (page images at HathiTrust)
- The American pastry baker, or, General instructor in the baking of all kinds pastries, cakes & custards (Hoffman & Morwitz, 1872), by Frederick Otto (page images at HathiTrust)
- Two hundred recipes for making desserts, including French pastries (Hopewell Press, 1912), by Olive M. Hulse and Katherine Golden Bitting Collection on Gastronomy (Library of Congress) (page images at HathiTrust)
- Deutsch-amerikanische feinbäckerei und conditorei (Druck von W. I. Schaufele, 1898), by Emil Braun (page images at HathiTrust)
- The complete practical pastry cook (J. T. Gill, 1889), by J. Thompson Gill (page images at HathiTrust)
- Modern practical cake baking (Times publishing company, 1915), by William Harold Brooks (page images at HathiTrust)
- One hundred & twenty-five recipes; bread, cakes & pies (Dempsey printing co., 1915), by Nellie Immig (page images at HathiTrust)
- Hood's good pie (C.I. Hood & Co., 1892), by C.I. Hood (page images at HathiTrust)
- El moderno pastelero : secretos de repostería : experimentados por los mejores reposteros mexicanos. cuaderno núm. 1 (A. Vanegas Arroyo, 1903), by José Guadalupe Posada and A. Vanegas Arroyo (page images at HathiTrust; US access only)
- International dessert and pastry specialties of the world famous chefs, United States, Canada, Europe : the dessert book, from the International cooking library (International publishing co., 1913), by A. C. Hoff (page images at HathiTrust)
- Le patissier royal parisien, : ou traité élémentaire et pratique de la patisserie ancienne et moderne; suivi d'observations utiles aux progrès de cet art, et d'une revue critique des grands bals de 1810 et 1811; (chez mm. J. Renouard ... [and 5 others], 1841), by M. A. Carême and American Institute of Wine & Food (page images at HathiTrust)
- La pastelería mundial y los helados modernos ... (Editorial Pueyo, 1920), by Ignacio Doménech (page images at HathiTrust; US access only)
- The twentieth century book for the progressive baker, confectioner, ornamenter and ice cream maker; the most up-to-date and practical book of its kind. (F.L. Gienandt, 1912), by Fritz Ludwig Gienandt (page images at HathiTrust)
- The physical and chemical characteristics of lards and other fats in relation to their culinary value. I, Shortening value in pastry and cookies (Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts, 1938), by Belle Lowe, J. H. Buchanan, and P. Mabel Nelson (page images at HathiTrust; US access only)
- Quality control of frozen pastry (Oklahoma A. & M. College, Division of Agriculture, Experiment Station, 1956), by Eula Morris (page images at HathiTrust; US access only)
- Cakes for bakers (Bakers' helper co., 1922), by Paul Richards (page images at HathiTrust)
- Cakes, pastry and dessert dishes (Little, Brown, and company, 1917), by Janet McKenzie Hill (page images at HathiTrust; US access only)
- Gebildbrote der Hochzeit. (Verlag des Vereines für österreichische Volkskunde, 1911), by Max Höfler (page images at HathiTrust; US access only)
- Two hundred recipes for making desserts, including French pastries (Hopewell Press, 1912), by Olive M. Hulse and Katherine Golden Bitting Collection on Gastronomy (Library of Congress) (page images at HathiTrust)
- La cuisine et la pâtisserie bourgeoises à la portée de tous (J. Lebègue, 1900) (page images at HathiTrust; US access only)
- Cook and the confectioner (Leary & Getz, 1849), by Eleanor Parkinson and J. M. Sanderson (page images at HathiTrust)
- Meister's pastry (The Hotel monthly press, 1905), by John E. Meister (page images at HathiTrust)
- Cook's own book (Higgins, Bradley & Dayton, 1858), by N. K. M. Lee and Eliza Leslie (page images at HathiTrust)
- Pastry cook and confectioner's guide (Crosby Lockwood and Son, 1892), by Robert Wells (page images at HathiTrust)
- 100 desserts (H.M. Caldwell Co., 1893), by Alexander Filippini (page images at HathiTrust)
- Deutsch-amerikanische Feinbäckerei und Conditorei : dieses Buch ist das erste Werk dieser Art, das als zuverlässig und unentbehrlich garantirt wird für jeden Bäcker und Conditor : neine aus deutschen Büchern abgeschriebenen Rezepte, jedes ist den amerikanischen Materialen und Gewichten angepasst und erprobt (Druck von Wm. I. Schaufele, 1900), by Emil Braun (page images at HathiTrust)
- Trattato di cucina, pasticceria moderna, credenza e relativa confettureria ... (Tip. G. Favale, 1854), by Vialardi Giovanni (page images at HathiTrust)
- Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, especially adapted for hotel and catering trades. (The Hotel monthly, 1907), by Paul Richards (page images at HathiTrust)
- Five roses cook book : being a manual of good recipes carefully chosen from the contributions of over two thousand successful users of Five Roses flour throughout Canada : also, useful notes on the various classes of good things to eat, all of which have been carefully checked and re-checked by competent authority. (Lake of the Woods Milling Co., 1915), by Lake of the Woods Milling Company (page images at HathiTrust)
- Cookery and pastry, as taught and practised by Mrs. Maciver, teacher of those arts in Edinburgh : to which are added figures of dinner and supper courses, from five to fifteen dishes, also, a correct list of everything in season for every month in the year. (Printed by Alex. Lawrie & Co. for J. Fairbairn, 1805), by Susanna MacIver (page images at HathiTrust)
- Il pasticciere e confettiere moderno : raccolta completa .... (U. Hoepli, 1907), by Giuseppe Ciocca (page images at HathiTrust; US access only)
- Saleable shop goods (Office of the Baker and Confectioner, 1907), by Fredk. T. Vine (page images at HathiTrust; US access only)
- Practical pastry : a handbook for pastrybakers, cooks and confectioners (Hampton & Co., 1894), by Fredk. T. Vine (page images at HathiTrust)
- Savoury pastry : savoury dish and raised pies, pork pies, patties, vol-au-vents, mincemeats and pies, and miscellaneous savoury pastries (Office of the "Baker and Confectioner,", 1900), by Fredk. T. Vine (page images at HathiTrust; US access only)
- The art of pastry making : according to the French and English methods, including cakes, sweetmeats and fancy biscuit baking, and all kinds of confectionery, plain and ornamantal : a concise practical guide prepared for the use of confectioners, pastrycooks, and private families (Ward, Lock, Bowden, 1893), by Emile Hérisse (page images at HathiTrust)
- Hotel pastry cook (J. Whitehead & Co., 1894), by Jessup Whitehead (page images at HathiTrust)
- Pastrycook and confectioner's guide (Crosby Lockwood and Son, 1889), by Robert Wells (page images at HathiTrust)
- Manuale di cucina e di pasticceria. (F. lli. Marescalchi, 1914), by Amedeo Pettini (page images at HathiTrust; US access only)
- Paul Richard's pastry book. (The Hotel monthly, 1907), by Paul Richards (page images at HathiTrust)
- Cakes for bakers (Bakers' Helper Co., 1921), by Paul Richards (page images at HathiTrust)
- 101 layer cakes (Paul Elder and Company, 1907), by May E. Southworth and Paul Elder and Company (page images at HathiTrust)
- Handbook for bakers (The Century Co., 1925), by Albert F. Gerhard (page images at HathiTrust; US access only)
- Cakes, fillings, and frostings (P.F. Volland Co., 1920), by Elizabeth O. Hiller and P.F. Volland Company (page images at HathiTrust)
- La cuisiniere Five Roses : comprenant 1001 recettes eprouvées et autorisées par l'emploi qu'en ont fait au delà de 2,000 ménagères canadiennes : set ouvrage content en plus un très grand nombre d'observations utiles destinées à l'emploi de farine Five Roses dans les différents genres de mets, le tout vérifié et approuvé. (Lake of the Woods Milling Co., 1915), by Lake of the Woods Milling Company (page images at HathiTrust; US access only)
- Blueberry pie filling : formulas for commercial processing (Maine Agricultural Experiment Station, 1953), by Matthew Edward Highlands and John S. Getchell (page images at HathiTrust; US access only)
- Breads, cakes, and pies in family meals : a guide for consumers (U.S. Dept. of Agriculture, Agricultural Research Service, Consumer and Food Economics Institute : for sale by the Supt. of Docs., U.S. Govt. Print. Off., 1976), by United States. Agricultural Research Service (page images at HathiTrust)
- Homemaker preferences for pies and canned and frozen cherries (U.S. Dept. of Agriculture, Agricultural Marketing Service, 1956), by Daniel B. Levine (page images at HathiTrust)
- The twentieth century book for the progressive baker, hotel-confectioner, ornamenter and ice cream maker : the most up-to-date and practical book of its kind (F.L. Gienandt, 1913), by Fritz Ludwig Gienandt (page images at HathiTrust)
- Fancy cake baking. (H. Heide, Inc., 1940), by Henry Heide (page images at HathiTrust; US access only)
- Homemade bread, cake and pastry (U.S. Dept. of Agriculture, 1937), by Florance B. King and Adelle B. Freeman (page images at HathiTrust)
- The complete confectioner, pastry-cook, and baker. Plain and practical directions for making confectionary and pastry, and for baking; with upwards of five hundred receipts: consisting of directions for making all sorts of preserves, sugar-boiling, comfits, lozenges, ornamental cakes, ices, liqueurs, waters, gum-paste ornaments, syrups, jellies, marmalades, compotes, bread-baking, artificial yeasts, fancy biscuits, cakes, rolls, muffins, tarts, pies, &c., &c. With additions and alterations (Lea and Blanchard, 1846), by Eleanor Parkinson (page images at HathiTrust)
- Pastry for the restaurant ; receipts especially adapted for hotels of the European plan (The Hotel monthly press, 1915), by Paul Richards (page images at HathiTrust)
- Sweets without sugar. (M.S. Mill Co., 1943), by Marion White (page images at HathiTrust; US access only)
- Pastry wrinkles : how to make and bake delicious hot breads, cake and pastry... (Armour and Co., 1912), by Fannie Merritt Farmer and Armour and Company (page images at HathiTrust)
- The bakers' manual for quantity baking and pastry making. (Ahrens Pub. Co., 1962), by Joseph Amendola (page images at HathiTrust; US access only)
- Pâtissier royal parisien (Paris : Chez l'auteur, rue Neuve-St.-Roch, no 41 : Galerie de Bossange père, rue de Richelieu, no 60, 1828., 1828), by M. A. Carême (page images at HathiTrust)
- Confiseur royal (Paris : Chez Tardieu-Denesle, libraire, quai de Grands-Augustins, no 37, 1818., 1818), by Louise-Béate-Augustine Friedel and Jacques-Henri Tardieu (page images at HathiTrust)
- Grand livre des patissiers et des confiseurs (Paris : Librairie E. Dentu, 3, Place de Valois (Palais-Royal), et dans toutes les grandes librairies, [1886?], 1886), by Urbain Dubois, E. Dentu, and Édouard Crété (page images at HathiTrust)
- Le mémorial des glaces et entremets de cuisine et pâtisserie : faisant suite au Mémorial de la pâtisserie : refermant 3.000 recettes, glaces, boissons, entremets, petits-fours, gaufres, confitures, gaufrettes, conserves de fruits, de jus, purées, pains d'épices, biscuiterie, confiserie, timbales, etc., etc. (Paris : En vente chez l'auteur, 81, rue Saint-Denis, chez tous les fournisseurs de la pâtisserie-cuisine et les libraires, 1911., 1911), by Pierre Lacam and P. Seurre (page images at HathiTrust; US access only)
- Two hundred fifty superb pies and pastries (Consolidated Book Publishers, 1953), by Ruth Berolzheimer (page images at HathiTrust; US access only)
- Royal cook book (Royal Baking Powder Co., 1925), by Royal Baking Powder Company (page images at HathiTrust)
- Cuisine et pâtisserie austro-hongroises (Paris : En vente chez l'auteur, 1, rue de Chaillot, 1896., 1896), by Antoine Scheibenbogen (page images at HathiTrust)
- Pie marches on (Patterson Pub. Co., 1939), by Monroe Boston Strause (page images at HathiTrust; US access only)
- Sweets without sugar (M.S. Mill Co., 1942), by Marion White (page images at HathiTrust; US access only)
- Modeko (H. Killinger, 1922), by Adolf Heckmann (page images at HathiTrust; US access only)
- The standard book for the baker. The twentieth century book for the progressive baker, hotel confectioner, ornamenter and ice cream maker (F.L. Gienandt, 1927), by Fritz Ludwig Gienandt (page images at HathiTrust; US access only)
- The housewives' treasury of baking delicacies ; jewels of baking. (Pageant Press, 1961), by Lowis L. Hoffman (page images at HathiTrust; US access only)
- Der elegante Theetisch, oder, Die Kunst : einen glänzenden Zirkel auf eine geschmackvolle und anständige Art ohne grossen Aufwand zu bewirthen (W. Hoffman, 1829), by François Le Goullon (page images at HathiTrust)
- How to make and sell cakes and pastries (Bakers' Helper Co., 1938), by Joseph A. Lambeth (page images at HathiTrust; US access only)
- The pudding and pastry book, by Elizabeth Douglas (Gutenberg ebook)
- New Royal Cook Book, by Royal Baking Powder Company (Gutenberg ebook)
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