| 000 | 01082 a2200265 4500 | ||
|---|---|---|---|
| 001 | 1138982067 | ||
| 005 | 20250317100416.0 | ||
| 008 | 250312042016GB eng | ||
| 020 | _a9781138982062 | ||
| 037 |
_bTaylor & Francis _cGBP 45.99 _fBB |
||
| 040 | _a01 | ||
| 041 | _aeng | ||
| 072 | 7 |
_aJHM _2thema |
|
| 072 | 7 |
_aJHM _2bic |
|
| 072 | 7 |
_aREF000000 _2bisac |
|
| 072 | 7 |
_aSOC002000 _2bisac |
|
| 072 | 7 |
_aSOC026000 _2bisac |
|
| 072 | 7 |
_a641.853 _2bisac |
|
| 100 | 1 | _aE. Skuse | |
| 245 | 1 | 0 | _aSkuse'S Complete Confectioner |
| 250 | _a1 | ||
| 260 |
_aOxford _bRoutledge _c20160517 |
||
| 300 | _a228 p | ||
| 520 | _bThis is the classic text on the art of sugar boiling and all its branches, covering the manufacture of fondants, creams, chocolates, pastilles, jujubes (jelly babies) comfits, lozenges (plain and medicated), caramels, noyeaus, nougats, jap nuggets and pralines. There are also discussions on the practicalities of ice creams, ices, jams, jellies and marmalades, table jellies, preserved and crystallized fruits, candied peel and English and Scotch pastry. | ||
| 999 |
_c2900 _d2900 |
||