Pay in 4 interest-free payments of $37.50 Learn more
Ships within 48 hours · Estimated delivery Aug 30 - Sep 4
Why does pizza bake better on a stone
featuring hundreds of European menus from the early 19th century to the end of the millennium
and this little gem shows why: Mellon (lettuce
Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking
blackberry brandy parfait
(Confectionery) Harris, H.G. & S.P. Borella. All About Pastries Sparkling Wine Why does pizza bake betterIllus. from drawings & photographs. Green cloth elegantly lettered in white. First Edition. London: Maclaren & Sons, c. 1920. Part of the wonderful series on cakes, bread, pastries, ices, and sweets by Harris & Borella, published for professional bakers and confectioners. Fancy pastries, puff pastry, fermented bakes, sponge goods, and more. Very good and bright.
US$ 68.00
US$ 735.50
US$ 914.50
US$ 112.50
US$ 24.00
US$ 24.00
US$ 83.00
