The pastrycook & confectioner's guide

for hotels, restaurants, and the trade in general adapted also for family use : including a large variety of modern recipes for bread - cakes - fancy biscuits - ice creams and water ices - jellies - pies, puddings and custards - joints, meat pies and dishes - poultry and game - ornamental sugar-work and butter-work etc., etc. with useful hints and instructions

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Last edited by MARC Bot
August 24, 2021 | History

The pastrycook & confectioner's guide

for hotels, restaurants, and the trade in general adapted also for family use : including a large variety of modern recipes for bread - cakes - fancy biscuits - ice creams and water ices - jellies - pies, puddings and custards - joints, meat pies and dishes - poultry and game - ornamental sugar-work and butter-work etc., etc. with useful hints and instructions

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Publish Date
Language
English
Pages
108

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Previews available in: English

Book Details


Edition Notes

Includes index.

This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

The University of Leeds Library.

Published in
London
Series
Lockwood's manuals, Lockwood's manuals
Other Titles
Pastrycook and confectioner's guide.

The Physical Object

Pagination
xv, 108, iv, 40, 16 p.
Number of pages
108

ID Numbers

Open Library
OL33073222M
Internet Archive
b21538785

Source records

Internet Archive item record

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