The Italian confectioner, or, complete economy of desserts
Subtitle: containing the elements of the art, according to the most modern and approved practice
By: by G.A. Jarrin ...
Edition: New edition.
Publisher: J. Harding and the author
Published: 1823
Place of publication: London
Language: eng
Number of pages: 280
Subjects: Confectionery; Desserts; Italian Cooking; Cuisine italienne
Notes: Later editions published under name: W.A. Jarrin.