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The Confectioners' Hand-book and Practical Guide to the Art of Sugar Boiling in All Its Branches: the Manufacture of Creams, Fondants, Liqueurs, ... and Medicated), Chocolate, Chocolate...

The Confectioners' Hand-book and Practical Guide to the Art of Sugar Boiling in All Its Branches: the Manufacture of Creams, Fondants, Liqueurs, ... and Medicated), Chocolate, Chocolate...

by University of Leeds. Library (Creator), E Skuse (Author)

$19.60

Quantity

10 in stock

More Information

Format: Paperback
 Pages: 224
 Publisher: Legare Street Press
Published: 09 Sep 2021
ISBN 10: 1014493005
ISBN 13: 9781014493002