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A Strange Friendship: A Story of New Zealand

The Royal Pastry And Confectionery Book

The Royal Pastry And Confectionery Book

(Le livre de Patisserie). By Jules Gouffe, Chef de Cuisine of the Paris Jockey Club. Translated from the French and adapted to English use by Alphonse Gouffe, Head Pastrycook to Her Majesty the Queen. Illustrated with 10 large Plates printed in Colours, and 137 Engravings on Wood, after the Oil Paintings and Designs of E. Ronjat. Royal 8vo., cloth extra. [In the Press.

Important New Work by Professor Guyot.