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cider jelly
Learn to make the delicious
cold and warm delicacies
forcing people to alter their recipes or even stop cooking altogether
all with an expanded section on piecrust variations
(*NEW ARRIVAL*) (French) Francois Marrec. Traite General de l'Ornamentation Artistique dans la Cuisine High Protein cider jelly105, xii, [2]. Prefaces by Rene Laroque & Louis Jumel. Illus. throughout with engravings of ornamentations, incl. 3 photographic plates. 10. 5x6. 5", original wrappers bound in to modern green cloth, gilt lettered spine, marbled endpapers. First Edition. Paris: Librairie des Publications Nouvelle "Culina", [1911]. This scarce treatise is a study of the decorations, colors, molds, pastillages, models, etc. used in classical French pastry making and
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