Skip to main content

The modern confectioner : a practical guide to the latest and most improved methods for making the various kinds of confectionery; with the manner of preparing and laying out desserts; adapted for private families or large establishments

Archive Print Item: Cookery A/JEA Contains digital media

Details

Type of record: Book

Title: The modern confectioner : a practical guide to the latest and most improved methods for making the various kinds of confectionery; with the manner of preparing and laying out desserts; adapted for private families or large establishments

Level: Item

Classmark: Cookery A/JEA

Publisher: John Camden Hotten

Publication city: London

Date(s): 1861

Language: English

Size and medium: xv, 224 p., [1], 14 leaves of plates

Persistent link: https://explore.library.leeds.ac.uk/special-collections-explore/259677

Printed items catalogue: https://leeds.primo.exlibrisgroup.com/discovery/fulldisplay?vid=44LEE_INST:VU1&docid=alma991016613729705181

Collection group(s): Cookery Collection

Access and usage

Access

Access to this material is unrestricted.

Collection hierarchy

Visitor Basket

Ref No. Item Ref Title