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The Confectioners' Hand-Book and Practical Guide to the Art of Sugar Boiling in All Its Branches : The Manufacture of Creams, Fondants, Liqueurs, Past

The Confectioners' Hand-Book and Practical Guide to the Art of Sugar Boiling in All Its Branches : The Manufacture of Creams, Fondants, Liqueurs, Past

by E. Skuse, University of Leeds Library Hardcover 2021

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  • Author: E. Skuse, University of Leeds Library
  • ISBN 13: 9781013558207
  • ISBN 10: 1013558200
  • Publication Year: 2021
  • Language: English

Specifications

Index-101013558200
LanguageEnglish
Index-139781013558207
Period-
Class Track-
Publisher- (2021)
Pages-

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