The confectioner's and pastry-cook's guide, or, Confectionery made easy
Subtitle: containing the most-approved receipts for making all kinds of pastry, patties, tarts, pies, puddings, jellies, blanc-manger, ice and other creams ... the best methods for preserving fruit, the art of sugar-boiling ... to which is added, practical instructions for family bread baking
By: by George Read
Contributors: American Institute of Wine & Food
Edition: 9th ed. / rev., improved and corrected with many important additions, by the author.
Publisher: Dean & Son
Published: 18uu
Place of publication: London
Language: eng
Number of pages: 98
Subjects: Confectionery; Pastry; Fruit; Preservation
Other titles: Confectionery made easy
Notes: Includes index.

Publisher's booklist on p. [1-2] at end.

Simon, A.L. Bib. gastronomica, 1263