Research Catalog

Continental confectionery: "the pastrycooks' art", for the bakery, confectionery and catering trade. Principal part of a new and up-to-date Swiss recipe and handbook of the baking and confectionery craft prepared for bakers, pastrycooks, confectioners and caterers.

Title: Continental confectionery: "the pastrycooks' art", for the bakery, confectionery and catering trade. Principal part of a new and up-to-date Swiss recipe and handbook of the baking and confectionery craft prepared for bakers, pastrycooks, confectioners and caterers. Adapted and edited by Walter Bachmann.
Author: Bachmann, Walter, 1900-
Publication: London, Maclaren, 1955.

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Details

Description

350 p. illus.

Subjects

Call Number

VTI (Bachmann, W. Continental confectionery)

Author

Bachmann, Walter, 1900- ed.

Title

Continental confectionery: "the pastrycooks' art", for the bakery, confectionery and catering trade. Principal part of a new and up-to-date Swiss recipe and handbook of the baking and confectionery craft prepared for bakers, pastrycooks, confectioners and caterers. Adapted and edited by Walter Bachmann.

Imprint

London, Maclaren, 1955.

Research Call Number

VTI (Bachmann, W. Continental confectionery)

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