After dinner /

Refined tastes : sugar, confectionery, and consumers in nineteenth-century America /
by: Woloson, Wendy A., 1964-
Published: (2002)

Refined tastes : sugar, confectionery, and consumers in nineteenth-century America /
by: Woloson, Wendy A., 1964-
Published: (2002)

An encyclopedia of candy and ice-cream making /
by: Leon, Simon I.
Published: (1959)

Confectionery and chocolate engineering : principles and applications /
by: Mohos, Ferenc Á
Published: (2017)

The science of sugar confectionery /
by: Edwards, W. P.
Published: (2000)

Okashimaru no kashi = Confections by Okashimaru /
by: Sugiyama, Sayoko, 1983-
Published: (2024)

The science of sugar confectionery /
by: Edwards, W. P.
Published: (2000)

Arte de repostería, en que se contiene todo gènero de hacer dulces secos, y en líquido ... con una breve instrucción para conocer las frutas, y servirlas crudas, y diez mesas con su explicación /
by: Mata, Juan de la, active 18th century
Published: (1981)

Produtor de doces e salgados /
by: Campos, Márcia Leite Gomes
Published: (2011)

Ideals candy cookbook /
by: Brand, Mildred
Published: (1979)

Home candy making /
by: Rorer, S. T., 1849-1937
Published: (1889)

How to make candy /
by: Chenoweth, Walter W. (Walter Winfred), 1872-
Published: (1936)

The Wifesaver's candy recipes /
by: Prescott, Allen
Published: (1934)

Twenty years of confectionery and chocolate progress ; from the proceedings of the 1947 to 1966 annual production conferences of the Pennsylvania Manufacturing Confectioners' Association /
Published: (1970)

Making chocolates /
by: Leaver, Alec
Published: (1975)

How to bite it? : Germans, Poles, chocolate, and beyond /
by: Brack, Anna, et al.
Published: (2024)

Cocineritos /
by: Brandt, Mary
Published: (2002)

Sweets /
by: Richardson, Tim
Published: (2002)

Icing the cake : 66 fast and fabulous frostings, icings, glazes, toppings, and fillings for every kind of cake : plus six classic cake recipes /
by: Van Cleave, Jill
Published: (1990)

The Cookies and candy cookbook.
Published: (1972)

A formulary of candy products /
by: Harris, Norman
Published: (1991)

The Casey Confectionery : the student's friend [1931 calendar].
Published: (1931)

Chocolate, cocoa, and confectionery : science and technology /
by: Minifie, Bernard W.
Published: (1980)

Patisserie : an encyclopedia of cakes, pastries, cookies, biscuits, chocolate, confectionery & desserts /
by: Maree, Aaron
Published: (1994)

Chocolate, cocoa, and confectionery : science and technology /
by: Minifie, Bernard W.
Published: (1989)

Today's woman candy cook book /
by: De Gros, Paul Volliard
Published: (1953)

Sugar spoon recipes from the Domino Sugar Bowl Kitchen.
Published: (1962)

Chocolate, cocoa and confectionery: science and technology /
by: Minifie, Bernard W.
Published: (1970)

Cakes, fillings & frostings /
by: Klivans, Elinor
Published: (2005)

Up-to-date confectionery /
by: Daniel, Albert R.
Published: (1978)

Our candy recipes /
by: Van Arsdale, May Belle
Published: (1922)

A bittersweet Swiss venture into China : Suteria's chocolate mission /
by: Isenring-Szabó, Kata, et al.
Published: (2017)

Fancy cookies, festive candies : delicious goodies for giving.
Published: (1956)

The technology of bread-making : including the chemistry and analytical and practical testing of wheat flour, and other materials employed in bread-making and confectionery /
by: Jago, William, 1854-1938
Published: (1921)

Coconut dishes that everybody loves.
Published: (1931)

The housekeeper's valuable present : Or, Lady's closet companion. Being a new and complete art of preparing confects, according to modern practice. Comprized under the following parts, viz. I. Different methods and degrees of boiling and clarifying sugar II. Methods of preserving various fruits in syrups, &c. III. Methods of making marmalades, jams, pastes, &c. IV. Methods of making syrups, custards, jellies, blanchmange, conserves, syllabubs, &c. V. Methods of preserving various fruits in brandy. VI. Methods of making a variety of biscuits, rich cakes, &c. &c. VII. Methods of mixing, freezing, and working ice creams. VIII. Methods of preparing cordials and made wines. With a variety of other useful and elegant articles. By Robert Abbot, late apprentice to Messrs. Negri and Gunter, confectioners, in Berkeley-square, London.
by: Abbot, Robert, cook