E Skuse, E. Skuse, University of Leeds Library - 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...

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Fr. 44.90

E Skuse, E. Skuse, University of Leeds Library

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...

English · Hardback

Shipping usually within 2 to 3 weeks (title will be printed to order)

Description

Product details

Authors E Skuse, E. Skuse
Assisted by University of Leeds Library (Editor)
Publisher Legare Street Press
 
Languages English
Product format Hardback
Released 09.09.2021
 
EAN 9781013558207
ISBN 978-1-01-355820-7
No. of pages 224
Dimensions 243 mm x 163 mm x 22 mm
Weight 506 g
Subject Guides > Law, job, finance

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