The Complete Confectioner and Family Cook: Including all the Late Improvements in Confectionary, Preserving, Pickling, Jellies, Creams, Pastry, Baking, Cookery, &c. &c. With many Valuable Receipts, and ample directions for Marketing, Trussing, Carving, &c. The whole being the result of Many Years Practice and Experience

Bookseller

Tarrington Books (GB)

Bookseller's Inventory #

1206C156

Title

The Complete Confectioner and Family Cook: Including all the Late Improvements in Confectionary, Preserving, Pickling, Jellies, Creams, Pastry, Baking, Cookery, &c. &c. With many Valuable Receipts, and ample directions for Marketing, Trussing, Carving, &c. The whole being the result of Many Years Practice and Experience

Author

J. Caird

Book Condition

Used - Very Good Minus

Quantity Available

1

Edition

1st Edition

Binding

Hardcover

Publisher

Archibald Allardice

Place of Publication

Leith

Date Published

1809

Size

4.5 x 7.5 inches (11 x 18.5 cm)

Keywords

Confectionery, Cakes, Biscuits, Ice Cream Jam Making, Cookery, Scotland, Scottish, Cookery

Bookseller catalogs

Cookery;

Some terminology that may be used in this description includes:

12mo

A duodecimo is a book approximately 7 by 4.5 inches in size, or similar in size to a contemporary mass market paperback. Also...

Edges

The collective of the top, fore and bottom edges of the text block of the book, being that part of the edges of the pages of a...

Spine

The outer portion of a book which covers the actual binding. The spine usually faces outward when a book is placed on a shelf....

Plate

Full page illustration or photograph. Plates are printed separately from the text of the book, and bound in at production. I.e.,...

Rubbing

Abrasion or wear to the surface. Usually used in reference to a book's boards or dust-jacket.