The Italian confectioner, or complete economy of desserts, containing the elements of the art according to the most modern and approved practice, full and explicit directions respecting distillation, decoration, and modelling, in all their branched... The whole comprising every information requisite to form the complete confectioner, and to enable him to arrange the embellishments of the table with taste and elegance
Description
Later editions published under name: W. A. Jarrin. Includes index.
Metadata
| Identifier | rgjlbszb |
| IRN | 256240 |
| Class Mark | Cookery D/JAR |
| Level | Item |
| Type of Record | Archives - Book |
| Peristent Link | http://prototype1.library.leeds.ac.uk/rgjlbszb |
| Collection(s) | Cookery Collection |
| Category | Archive Print |
| Parent Record | Cookery Printed Books D - Other |