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

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Terms of Sale

Postage charged at approximate cost plus a small charge for packing materials.For overseas orders we will quote you for air or surface mail. Books may be returned promptly for any reason, but please notify us first. The buyer is responsible for postage unless the book is wrongly described.
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