The Italian Confectioner New Edition Revised And Enlarged

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THE ITALIAN CONFECTIONER; OR, COMPLETE ECONOMY or DESSERTS,
ACCORDING TO THE MOST MODERN AND APPROVED PRACTICE. By W. A.
JARRIN, CONFECTIONER. isotto £bition, 38tbíšen amb 3Enlarget. LONDON :
ROUTLEDGE, WARNE, AND ROUTLEDGE, FARRINGDON STREET. NEW
YORK; 56, WALKER STREET. o sAvi LL AND EDw ARD's, PRINTrrs, CHANDos
STRRFT, Lon 1861.

Peace Campaigns Of A Cornet

Author: North Ludlow Beamish
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work. As a standard work for those who desiderate an elegant and not expensive
[preparation of their food, we think Ude's Cookery unequalled." — Bolster's Irish
Quarterly.^ SUPPLEMENT TO UDE'S COOKERY. 2. THE ITALIAN
CONFECTIONER; or, COMPLETE ECONOMY of DESSERTS. Containing the Ele
- , ments of the Art, according to the most modern and approved practice. By G. A.
Jarrin, Confectioner, New Bond-street. The Fourth Edition, corrected and
enlarged, with several ...

The Catalogue Of The Public Library Of Victoria

Author: Public Library of Victoria
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12°. New York, 1864. Domestic economy— continued. 2. Special subjects. bread
-making. Acton (E.) English bread book, with notices of improved processes
abroad. 16°. London, 1857. Parmentier (A. A.) Le parfait boul anger; on, traite
complet sur la fabrication et Ie commerce du pain. 8°. Paris, 1778.
CONFECTIONERr. Art of confectionery, with various methods of preserving. [
anon.~\ 12°. Boston, 1866. Jarrin(W. A.) The Italian confectioner; or, complete
economy of desserts. 12°.

Legends Of The Lakes

Author: Thomas Crofton Croker
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THE ITALIAN CONFECTIONER; OR, COMPLETE ECONOMY OF DESSERTS.
CONTAINING THE ELEMENTS OF THE ART, ACCORDING TO THE MOST
MODERN AND APPROVED PRACTICE. BY G. A. JARRIN, CONFECTIONER,
NEW BOND STREET. THE THIRD EDITION, CORRECTED AND ENLARGED.
This Work is divided into Sections, and treats at large of Sugar, and the manner of
preparing it ; of the numerous Candies and Bons-Bons, as they are made in
France ; of the ...