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Subjects
Baking, Cookery (Eggs), Early works to 1800, Cooking (Eggs)Places
FranceShowing 3 featured editions. View all 3 editions?
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Le pastissier françois: où est enseigné la maniere de faire toute sorte de pastisserie, tres-utile à toute sorte de personnes : ensemble, le moyen d'aprester toutes sortes d'œufs pour les jours maigres, & autres, en plus de soixante façons
1931, Dorbon-Ainé
in French
- Nouvelle éd. / avec une introduction de Maurice Des Ombiaux.
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Book Details
Edition Notes
Reprint. Originally published: Amsterdam : Louys & Daniel Elzevier, 1655.
Original ed. published anonymously.
Published in a limited edition of 400 copies.
The Physical Object
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- Created November 30, 2023
- 1 revision
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November 30, 2023 | Created by MARC Bot | Imported from harvard_bibliographic_metadata record |