The book of ices
Subtitle: including cream and water ices, sorbets, mousses, iced soufflés, and various iced dishes, with names in French and English
By: by A. B. Marshall
Contributors: University of Leeds. Library
Edition: Rev. and enl. ed.
Publisher: Marshall's School of Cookery and Ward, Lock & Co. Ltd.
Place of publication: London
Language: eng
Number of pages: 67
Subjects: Ice cream, ices
Notes: Includes index.

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.