The complete confectioner, pastry-cook, and baker Plain and practical directions for making confectionary and pastry, and for baking; with upwards of five hundred receipts: consisting of directions for making all sorts of preserves, sugar-boiling, comfits, lozenges, ornamental cakes, ices, liqueurs, waters, gum-paste ornaments, syrups, jellies, marmalades, compotes, bread-baking, artificial yeasts, fancy biscuits, cakes, rolls, muffins, tarts, pies, &c., &c. With additions and alterations

Book information

Publisher

Lea and Blanchard

Year

1846

Language

english

Format

PDF

Filesize

19 MB (19468706 bytes)

Pages

154\164

Time added

2016-04-05 23:00:00