The complete confectioner, or, The whole art of confectionary made easy
Subtitle: also receipts for home-made wines, cordials, French and Italian liqueurs, &c
By: by Frederick Nutt
Contributors: Machet, J.-J; Welch, Sarah, former owner; American Institute of Wine & Food
Edition: Eighth edition, corrected and improved / by J.J. Machet.
Publisher: G. Biggs, Successor to Leigh and Son
Published: 1819
Place of publication: London
Language: eng
Number of pages: 261
Subjects: Confectionery; Desserts; Wine and wine making
Other titles: Whole art of confectionary made easy
Notes: Includes index.

Bitting, K.G. Gastronomic bib, 347