The royal English and foreign confectioner
Subtitle: a practical treatise on the art of confectionary in all its branches; comprising ornamental confectionary artistically developed ...
By: by Charles Elm©♭ Francatelli
Contributors: University of Leeds. Library
Publisher: Chapman and Hall
Published: 1862
Place of publication: London
Language: eng
Number of pages: 422
Subjects: Ice cream, ices; Desserts; Confectionery
Notes: Includes index.

This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

The University of Leeds Library.