A treatise on confectionary, in all its branches
Subtitle: with practical notes, and illustrated with appropriate engravings, in four parts
By: by Joseph Bell
Contributors: American Institute of Wine & Food
Publisher: Printed for the author, by G. Angus
Published: 1817
Place of publication: Newcastle
Language: eng
Number of pages: 223
Subjects: Desserts; Confectionery
Notes: Includes index.

Subscribers names: p. [232]-[233].

Errata: p. [234].

Cagle, W.R. Matter of taste. 2nd ed., 564