Friedman's common-sense candy teacher
Subtitle: a most complete line of up-to-date formulas, with all instructions in the art of making candies, both steam and open fire work, for the large manufacturer or the beginner, by a practical workman of thirty-five years' experience in teaching the craft both in America and Europe. Up-to-date ice cream and fountain work in all its branches
By: By Jacob Friedman ...
Contributors: Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Publisher: J. N. Bell
Published: 1906
Place of publication: Chicago, Ill
Language: eng
Number of pages: 359
Subjects: Confectionery
Notes: Bitting, K.G.  Gastronomic bib., p. 169