The Pastry-Cook's and Confectioner's Assistant: Containing the Most Approved and Choice Receipts for making all manner of Pastry, Patties, Tarts, Pies, Puddings, Jellies, Blanc-Manger, and Creams. With Directions for Making Bride Cakes, Savoy, Sponge, Almond, Ratafia, and Rout Cakes, Macaroons, Rock, and Other Biscuits, Buns, Bath Buns, and Tea Cakes: The Best Methods of Preserving Fruit: The Art of Sugar Boiling, Making Lozenges, Drops, Pipe, Barley-Sugar, Twist, Carraway Comfits etc, as Practiced at the Principal Establishments of London

George Read

Published by Dean and Munday
Condition: Used - Fair Hardcover

Sold by Wylie Books, Buckfastleigh, United Kingdom

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Used - Hardcover

Condition: Used - Fair

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