Research Catalog
Art in confectionery and pastry
- Title
- Art in confectionery and pastry, by E. M. Berling. A pracical book teaching the best methods for baking tarts, fancy pastries, candies, chocolates, puddings, ices, ice creams, sugar works, marzipan, and decorations in all styles.
- Author
- Berling, E. M. (Edward Maximilian), 1888-
- Publication
- New York, E. M. Berling, 1930.
Items in the Library & Off-site
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1 Item
| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building M2 to submit a request in person. | Text | Use in library | F-10 1655 | Schwarzman Building M2 - General Research Room 315 |
Details
- Description
- 196 p. illus.; 28 cm.
- Subjects
- Call Number
- F-10 1655
- LCCN
- 30022992
- OCLC
- 2112200
- Author
- Berling, E. M. (Edward Maximilian), 1888-
- Title
- Art in confectionery and pastry, by E. M. Berling. A pracical book teaching the best methods for baking tarts, fancy pastries, candies, chocolates, puddings, ices, ice creams, sugar works, marzipan, and decorations in all styles.
- Imprint
- New York, E. M. Berling, 1930.
- Local Note
- "Price list [on] cake ornaments and trimmings of the Berling ornamental confectionery" ([12] p.) inserted.
- Research Call Number
- F-10 1655