The author of several successful cookbooks takes on the subject of pastries and pastry making, offering readers 130 recipes designed to delight the pallet, from bonne crème a flan to crème anglais, covering a delectable range of delicious, flaky, tempting pastries. (Cookbooks)

Includes, beginning Sept. 15, 1954 (and on the 15th of each month, Sept.-May) a special section: School library journal, ISSN 0000-0035, (called Junior libraries, 1954-May 1961). Also issued separately.

Master baker reveals secrets for making authentic French pies, tarts, and quiches.

An internationally known master patisserie opens her personal recipe book, sharing jams that rely on seasonal fruits, traditional techniques, and their emphasis on simplicity and freshness. 32 color photos.