The Italian confectioner, or, Complete economy of desserts
Subtitle: containing the elements of the art according to the most modern and approved practice, full and explicit directions respecting distillation, decoration, and modelling in all their branches, including figures, fruits, flowers, and animals in gum paste, and the art of moulding, casting, and gilding composition pastes of new and superior quality ...
By: by G.A. Jarrin.
Contributors: Elizabeth Robins Pennell Collection (Library of Congress)
Publisher: Printed for John Harding
Published: 1820
Place of publication: London
Language: eng
Number of pages: 280
Subjects: Confectionery.; Desserts.
Other titles: Italian confectioner; Complete economy of desserts
Notes: LC copy has inscription: John Fuller, Trinity Hall, Cambridge, 1828.
Later editions published under name: W.A. Jarrin.
Includes index.