The Italian confectioner; or complete economy of desserts: containing the elements of the art according to the most modern and approved practice
By: by G. A. Jarrin
Contributors: University of Leeds. Library
Edition: Third edition, corrected and enlarged.
Publisher: printed for John Harding
Published: 1827
Place of publication: London
Language: eng
Number of pages: 276
Subjects: Desserts; Confectionery
Notes: Later editions published under name: W. A. Jarrin.

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.