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 & butter-work etc. : with useful hints and instructions /
by Robert Wells.
|Main Author:||Wells, Robert.|
London : Crosby Lockwood and Son, 1892.
2nd ed., rev.
Janice Bluestein Longone Culinary Archive.
Baking > Handbooks, manuals, etc.
"To build an ice-house": p. -58.
Publisher's advertisements on p. -48 (4th group), p. -16 (at end), and endpapers.
Advertisements on p. i-vii, including one with illustrations of candy making machinery.
Cf. Bitting, K.G. Gastronomic bib., p. 492.
xv, 108, vii, 48, 16 p. ;
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