An edition of The Jam Book (The Kegan Paul Library of Culinary History and Cookery) (2005)
The Jam Book (The Kegan Paul Library of Culinary History and Cookery)
By May Byron
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Publish Date
July 30, 2005
Publisher
Kegan Paul
Language
eng
Pages
276
Description:
subjects: Jam, Jelly, Fruit, Confitures, Gelées (Confiserie), Fruits