Continental confectionery: "the pastrycooks' art", for the bakery, confectionery and catering trade
Subtitle: Principal part of a new and up-to-date Swiss recipe and handbook of the baking and confectionery craft prepared for bakers, pastrycooks, confectioners and caterers
By: Adapted and edited by Walter Bachmann.
Publisher: Maclaren
Published: 1955
Place of publication: London
Language: eng
Number of pages: 350
Subjects: Confectionery.; Pastry.; Cookery, Swiss.