The modern confectioner
Subtitle: a practical guide to the latest and most improved methods for making the various kinds of confectionary : with the manner of preparing and laying out desserts; adapted for private families, or large establishments
By: by William Jeanes
Publisher: John Camden Hotten
Published: 1861
Place of publication: London
Language: eng
Format: [electronic resource] :
Number of pages: 224
Subjects: Cooking; Candy