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: A new edition.
Publisher: sold by John Harding; and by the author
Published: 1823
Place of publication: London
Language: eng
Number of pages: 280
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.