The modern confectioner :
a practical guide to the latest and most improved methods for making the various kinds of confectionery : with the manner of preparing and laying out desserts : adapted for private families or large establishments /
by William Jeanes

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Main Author
Jeanes, William
Related Names
American Institute of Wine & Food
Language(s)
English
Published
London : John Camden Hotten, 1861
Subjects
Desserts
Confectionery
Cookbooks > 1860-1869.
Physical Description
xv, 224 p., [1], 14 leaves of plates : ill. ; 21 cm
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