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

Author(s)

Bibliographic Information

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

Available at  / 2 libraries

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Note

***遡及データをもとにした流用入力である

Details

  • NCID
    BA51092305
  • Country Code
    uk
  • Title Language Code
    eng
  • Text Language Code
    eng
  • Place of Publication
    London
  • Pages/Volumes
    ixi, 356 p.
  • Size
    27 cm
  • Classification
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