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Free Preview of The Confectioners' Hand-book and Practical Guide to the Art of Sugar Boiling in All Its Branches: the Manufacture of Creams, Fondants, Liqueurs, Pastilles, Jujubes (gelatine and Gum), Comfits, Lozenges (plain and Medicated), Chocolate, Chocolate...

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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, Pastilles, Jujubes (gelatine and Gum), Comfits, Lozenges (plain and Medicated), Chocolate, Chocolate...

Name: The Confectioners' Hand-book and Practical Guide to the Art of Sugar Boiling in All Its Branches: the Manufacture of Creams, Fondants, Liqueurs, Pastilles, Jujubes (gelatine and Gum), Comfits, Lozenges (plain and Medicated), Chocolate, Chocolate...
Price: 35.75 CAD
Availability: InStock
Author: University of Leeds Library
ISBN: 9781013558207

E Skuse Created by University of Leeds Library

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Sep 09, 2021

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Overview

Appropriate for

Language

English

No. of Pages

224

Publisher: Creative Media Partners, LLC

Shipping dimensions: 9" H x 6" W x 1" L

ISBN: 9781013558207

Life stage: null

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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, Pastilles, Jujubes (gelatine and Gum), Comfits, Lozenges (plain and Medicated), Chocolate, Chocolate...

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