An edition of The pastrycook & confectioner's guide
(1889)
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
by Robert Wells
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Previews available in: English
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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.
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