The modern confectioner
Subtitle: a practical guide to the latest and most improved methods for making the various kinds of confectionery; with the manner of preparing and laying out desserts; adapted for private families or large establishments
By: by William Jeanes
Contributors: University of Leeds. Library
Edition: Second edition.
Publisher: John Camden Hotten
Published: 1864
Place of publication: London
Language: eng
Number of pages: 224
Subjects: Desserts; Confectionery
Notes: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

The University of Leeds Library.