Modern Course of CHOCOLATE & CONFECTIONERY MANUFACTURING ( for Members Use Only ) : Instructions

National Confectionery Industry

Published by National Confectionery Industry, Regent Street, London

About this Item

Undated Edition, circa 1920. Very interesting publication. Highly practical Guide with many Recipes and a Question and Answer section. Recipes include: After Dinner Mints, Marrons Glaces, Italian Cream "Fondant", Raspberry Bonbons, French Creme de Menthe, Jujubes and much more. Articles include Chocolate Easter Egg Manufacturing, Chocolates Manufacturing, Hand Moulding Bonbons and Ice Cream Manufacturing. Brown card cover with Black Lettering and Decorative border on front. 64 Pages, 230g, 13"Tall. Included is a price list for confectionery and an advert leaflet for the New Era Chocolate Book. Some edge wear.and some closed tears on spine. staples rusty. No inscriptions. Pages in nice, clean condition. Size: Folio - over 12" - 15" tall.

Seller Inventory # 017478

Bibliographic Details

• Title: Modern Course of CHOCOLATE & CONFECTIONERY MANUFACTURING ( for Members Use Only ) : Instructions
• Publisher: National Confectionery Industry, Regent Street, London
• Binding: Original Wraps
• Condition: Good+
• Seller catalogs:
  • Cooking