Swiss bakery and confectionery
Subtitle: principal part of a new Swiss manual of the baking and confectionery craft prepared for bakers, pastry cooks, confectioners and restaurateurs
By: translated and edited by Walter Bachmann
Publisher: Maclaren & Sons
Published: 1949
Place of publication: London
Language: eng
Number of pages: 288
Subjects: Confectionery; Baked products
Notes: Includes index.