Continental confectionery : "the pastrycook's art" for the bakery, confectionery and catering trade : principal part of a new and up-to-date Swiss recipe and handbook of the baking and confectionery craft prepared for bakers, pastrycooks, confectioners and caterers

著者

• Bachmann, Walter

書誌事項

Continental confectionery : "the pastrycook's art" for the bakery, confectionery and catering trade : principal part of a new and up-to-date Swiss recipe and handbook of the baking and confectionery craft prepared for bakers, pastrycooks, confectioners and caterers

adapted and edited by Walter Bachmann

Maclaren & Sons, 1955

English ed

注記

***遡及データをもとにした流用入力である

詳細情報

• NII書誌ID(NCID): BA51092305
• 出版国コード: uk
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: London
• ページ数/冊数: ixi, 356 p.
• 大きさ: 27 cm
• 分類:
  • DC18 : 664.752