Continental confectionery
Subtitle: "The pastrycook's art" for the bakery, confectionery andcatering trade, principal part of a new and up-to-date Swiss recipe and handbook of the baking and confectionery craft prepared for bakers, pastrycooks, confectioners and caterers
By: adapted and edited by Walter Bachmann.
Contributors: Bachmann, Walter.
Edition: English ed.
Publisher: Maclaren & Sons
Published: 1955
Place of publication: London
Language: eng
Number of pages: 356