Author: WEBER, J. M. ERICH
Title: Theory and Practice of the Confectioner
Description: Dresden, International Fachverlag. 1929, Second Edition. Three-Quarter Leather, Folio - over 12" - 15" tall. Book, 444 pages. Beige cloth with red leather and gilt titles. Edition in English, French and Spanish. A treasure groove (sic) of the modern confectionary (sic) industry with about 1000 special prescriptions, 266 illustrations of text matter and 42 tables in four-coloured print. With a sheet of stencils for all garnishes in natural size of the table centres (crests) - note, this is missing from this copy. This book has a shipping weight of almost 3kg, overseas customers please contact us for shipping quote before ordering. Good/No Jacket.

Keywords: Cookery Cooking Food Recipes Confectionery Sweets


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