La Patisserie Pratique; Recuil de Recettes Patisserie, Confiserie, Glaces Formant un Guide Pratique
Paris: Bibliothèque du Journal Le Cordon Bleu, undated (c. 1927). Hardcover. 237 pages. 21.5 x 14 cm. A practical dessert guide and book of recipes by Henri Pellaprat, professor at the school of Cordon Bleu. Published for the school's library, containing helpful guides to many basic baking principles as well..... More