PASTRYCOOK & CONFECTIONER’S GUIDE.
For Hotels, Restaurants, and the Trade in general, adapted also for Family Use. By R. Wells, Author of “The Bread and Biscuit Baker.” Crown 8vo, cloth
2/0
“We cannot speak too highly of this really excellent work. In these days of keen competition our readers cannot do better than purchase this book.”—Bakers’ Times.
ORNAMENTAL CONFECTIONERY.
A Guide for Bakers, Confectioners and Pastrycooks; including a variety of Modern Recipes, and Remarks on Decorative and Coloured Work. With 129 Original Designs. By Robert Wells. Second Edition. Crown 8vo
5/0
“A valuable work, practical, and should be in the hands of every baker and confectioner. The illustrative designs are alone worth treble the amount charged for the whole work.”—Bakers’ Times.
THE MODERN FLOUR CONFECTIONER, WHOLESALE AND RETAIL.
Containing a large Collection of Recipes for Cheap Cakes, Biscuits, &c. With remarks on the Ingredients Used in their Manufacture. By Robert Wells, Author of “The Bread and Biscuit Baker,” &c. Crown 8vo, cloth