The royal book of pastry and confectionery
Subtitle: (Le livre de patisserie)
By: by Jules Gouffé, chef de cuisine of the Paris Jockey Club ; translated from the French and adapted to English use by Alphonse Gouffé, head pastry-cook to her Majesty the Queen ; illustrated with ten chromo-lithographs and one hundred and thirty-seven woodcuts from drawings from nature by E. Ronjat
Publisher: Sampson Low, Marston, Low, & Searle, Crown Buildings, 188 Fleet Street, E.C.
Published: 1874
Place of publication: London
Language: eng
Number of pages: 471
Subjects: Pastry; Confectionery; Candy
Other titles: Livre de patisserie
Work titles: Livre de patisserie
Notes: Printer from half title page verso.

Signatures: [A]⁸ B-GG⁸ HH⁴.

Includes index.

From the collection of Sophie Coe.

Bound in original gilt stamped green cloth.