The royal confectioner, English and foreign
Subtitle: a practical treatise on the art of confectionary in all its branches, comprising ornamental confectionary artistically developed ... also, the art of ice-making, and the arrangement and general economy of fashionable desserts
By: by Charles Elm©♭ Francatelli
Edition: 3rd ed. / with numerous corrections.
Publisher: Chapman and Hall
Published: 1874
Place of publication: London
Language: eng
Format: [electronic resource] :
Number of pages: 422
Subjects: Cooking; Candy
Notes: Includes index.