| Record ID | ia:completeconfecti07nutt |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/completeconfecti07nutt/completeconfecti07nutt_marc.xml |
| Download MARC binary | https://www.archive.org/download/completeconfecti07nutt/completeconfecti07nutt_meta.mrc |
LEADER: 01265cam 22002771 4500
001 2874036
005 20070725141000.0
008 770921s1807 nyu 000 0 eng
010 $a 35034313
035 $aocm03283109
035 $a(OCoLC)3283109
040 $aDLC$cDLM$dOCLCQ
050 04 $aTX763$b.N8 1807
082 04 $a641.95
099 $a8009a.117
100 1 $aNutt, Frederick.
245 14 $aThe complete confectioner :$bor, The whole art of confectionary made easy: containing, among a variety of useful matter, the art of making the various kinds of biscuits, drops ... as also the most approved method of making cheeses, puddings, cakes &c. in 250 cheap and fashionable receipts. The result of many years experience with the celebrated Negri and Witten. /$cBy Frederic Nutt, esq.
250 $a4th ed., with considerable additions.
260 $aLondon printed: New York :$breprinted, for Richard Scott and sold at his bookstore, no. 243 Pearl-street,$c1807.
300 $a91 p. :$bfront. ;$c18 cm.
500 $aFrontispiece missing.
500 $aShaw & Shoemaker 13270.
500 $aConfectionery.
650 0 $aCookery.
650 0 $aConfectionery.
949 $aBPL1ST$bBANF$h8009a.117$zBates Hall Catalog Conversion (FY2007). Backstage Library Works.