An edition of The complete confectioner
The complete confectioner
or, 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.
4th ed., with considerable additions.
by Frederick Nutt
- 0 Ratings
- 0 Want to read
- 0 Currently reading
- 0 Have read
Share
×Close
This edition doesn't have a description yet. Can you add one?
Check nearby libraries
Buy this book
Previews available in: English
Subjects
Cookery., Confectionery.Showing 1 featured edition. View all 0 editions?
| Edition | Availability |
|---|---|
1
The complete confectioner: or, 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.
1807, reprinted, for Richard Scott and sold at his bookstore, no. 243 Pearl-street
in English
- 4th ed., with considerable additions.
|
aaaa
Libraries near you:
WorldCat
|
Book Details
Edition Notes
Classifications
The Physical Object
ID Numbers
Lists
See All-
Cooking, Cookbooks
from Alise Reys
-
Recipes From the Past
from Michaela King
-
Recipes
from SEA
History
- Created May 30, 2009
- 3 revisions
Wikipedia citation
×CloseCopy and paste this code into your Wikipedia page. Need help?
| September 2, 2010 | Edited by ImportBot | Added new cover |
| December 15, 2009 | Edited by WorkBot | link works |
| May 30, 2009 | Created by ImportBot | Imported from Internet Archive item record |