An edition of Skuse's complete confectioner (1928)
Skuse's Complete Confectioner
A Practical Guide (Kegan Paul Library of Culinary Arts)
By E. Skuse
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23 Want to read2 Currently reading2 Have read
Publish Date
September 2004
Publisher
Kegan Paul
Language
eng
Pages
344
1-5 of 5 Editions
Skuse's complete confectioner
Skuse's complete confectionera practical guide to the manufacture of A.B. goods, boiled goods, caramels, centres, chocolates, coco-nut work, creams, drops, fondants, fudges, gelatines, gums, ices, nougats, pralines, and to the art of sugar boiling in all its branches, based on the results of practical work.
Language: eng
Pages: 492
Published In: 1928
Publisher: W.J. Bush & Co
Skuse's Complete ConfectionerA Practical Guide (Kegan Paul Library of Culinary Arts)
Language: eng
Pages: 222
Published In: September 2004
Publisher: Kegan Paul
Skuse's complete confectioner
Skuse's complete confectionera practical guide to the art of sugar boiling in all its branches....
Language: eng
Publisher: W.J. Bush
Skuse's complete confectioner..
Skuse's complete confectioner..
Language: eng
Pages: 344
Publisher: W.B.Bush & Co.
Skuse's complete confectioner....
Skuse's complete confectioner....
Language: eng
Published In: 1985
Publisher: Oxford Microform Publications