The Italian confectioner; or complete economy of desserts, according to the most modern and approved practice
By: by G.A. Jarrin
Contributors: University of Leeds. Library
Edition: New edition, revised and enlarged.
Publisher: E.S. Ebers
Published: 1837
Place of publication: London
Language: eng
Number of pages: 256
Subjects: Desserts; Confectionery
Notes: Later editions published under name: W.A. Jarrin.

This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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