Complete confectioner
Subtitle: a practical guide to the manufacture of boiled goods, caramels, centres, chocolates, coco-nut work, creams, drops, fondants, fudges, jellies, gums, nougats, pralines, and to the art of sugar boiling in all its branches, based on the results of practical work
By: by E. Skuse.
Contributors: W.J. Bush & Co..
Edition: 13th ed., rev. and edited / by W.J. Bush & Co., ltd.
Publisher: W.J. Bush
Published: 1957
Place of publication: Hackney; London
Language: eng
Number of pages: 344
Subjects: Confectionery.
Notes: First published as: The confectioners' hand-book.