The modern confectioner
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
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Author
Contributions
- Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Contributor
Publication
1861 - John Camden Hotten, London, England
Language
English
Word Count
56,000 words, Guess
Page Count
224 pages
Identifiers
- Internet Archiveb21531225
- Library of Congress Control Number88179707
- OCLC Control Number19553383
- Open LibraryOL2121260M
Classifications
- DDC641.8/6
- LCCTX783 .J43 1861
Subjects
Other Editions
- The modern confectioner: 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
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