The modern confectioner
Subtitle: a practical guide to the latest and most improved methods for making the various kinds of confectionery : with the manner of preparing and laying out desserts : adapted for private families or large establishments
By: by William Jeanes.
Contributors: Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Publisher: John Camden Hotten
Published: 1861
Place of publication: London
Language: eng
Number of pages: 224
Subjects: Confectionery.; Desserts.
Notes: Bitting, K.G.  Gastronomic bib., p. 245
Source: Gift of A.W. Bitting, presented in memory of Katherine Golden Bitting, Oct. 6, 1939.