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: Sontheimer Foundation
Edition: 2nd ed.
Publisher: John Camden Hotten
Published: 1864
Place of publication: London
Language: eng
Number of pages: 224
Subjects: Confectionery; Desserts