The bakers' guide and students' manual : an assistant to the theory and practice of breadmaking flour, confectionery, sugar confections and catering/ by John Blandy
Title:
The bakers' guide and students' manual : an assistant to the theory and practice of breadmaking flour, confectionery, sugar confections and catering/ by John Blandy
Author:
Blandy, John
Personal Author:
Edition:
5th ed.
Publication Information:
London : The Baking and Catering Bureau, 1903.
Physical Description:
231 p. ; 22 cm.
General Note:
Donated by Graham Dodgshun in 2023.
Format:
Books
Publication Date:
1903
Publication Information:
London : The Baking and Catering Bureau, 1903.