The pastrycook & confectioner's guide
Subtitle: for hotels, restaurants, and the trade in general adapted also for family use : including a large variety of modern recipes for bread - cakes - fancy biscuits - ice creams and water ices - jellies - pies, puddings and custards - joints, meat pies and dishes - poultry and game - ornamental sugar-work and butter-work etc., etc. with useful hints and instructions
By: by Robert Wells
Contributors: University of Leeds. Library
Series: Lockwood's manuals; Lockwood's manuals
Publisher: Crosby Lockwood and Son
Published: 1889
Place of publication: London
Language: eng
Number of pages: 108
Subjects: Pastry; Confectionery; Desserts
Other titles: Pastrycook and confectioner's guide.
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.