SKUSE, E:
The Confectioners' Hand-book and Practical Guide to the art of sugar boiling in all its branches: the manufacture of creams, fondants, liqueurs, pastilles, jujubes (gelatine and gum), comfits, lozenges (plain and medicated), chocolate, chocolate cre
London, circa 1880, third edition, pp. viii, 182 plus interesting adverts. Original cloth, a little darkened, but good, sound condition.
Rochdale Book Company
Professional sellerBook number: 2700
GBP 90.00 [Appr.: EURO 107 US$ 114.66 | JP¥ 18136]
Keywords: confectionary, pastry, jam,jellies,marmalade,lozenges, ice creamfondants, pastilles