The modern flour confectioner, wholesale and retail : containing a large collection of recipes for cheap cakes, biscuits, etc., with remarks on the ingredients used in their manufacture : to which are added recipes for dainties for the working-man's table / by Robert Wells.

  • Wells, Robert (Confectioner)
Date:
1891
Catalogue details

Licence: Public Domain Mark

Credit: The modern flour confectioner, wholesale and retail : containing a large collection of recipes for cheap cakes, biscuits, etc., with remarks on the ingredients used in their manufacture : to which are added recipes for dainties for the working-man's table / by Robert Wells. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    USEFUL WORKS BY THE SAME AUTHOR. Crown 8vo, cloth, gilt edges, price 5s. {post free'). QRNAMENTAL CONFECTIONERY: A Guide for Bakers, Confectioners, and Pastrycooks. Including a variety of Modern Recipes, and Remarks on Decorative and Coloured Work ; with upwards of One Hundred Original Designs. “ A valuable work, practical, and should be in tbe hands of every baker and confectioner. The illustrative designs are alone worth treble the amount charged for the whole work.”—Bakers' Times. “ All members of the confectionery craft who desire to devote themselves to the higher branches of confectionery work, should procure this ably-written and excellent book.”—People's Friend. II. Crown 8vo, 2s. cloth {post free). THE BREAD AND BISCUIT BAKER’S AND SUGAR-BOILER’S ASSISTANT. Including a large variety of Modern Recipes, with Remarks on the Art of Bread-making, and Chemistry as applied to Bread-making. Second Edition, with additional Recipes. “ A practical book, written by a practical man. It is worthy of our trade, and should find a ready sale.”—B7‘itish Baker, Confectioner, &*c. “A very useful present either to an apprentice or journeyman in the bread or biscuit trade. The recipes are reliable and relate to all classes of goods, and we can conscientiously recommend it.”—British and Foreign Confectioner. III. Crown 8vo, 2$. cloth THE PASTRYCOOK 1 GUIDE, for Hotels, Restai Adapted also for Family Modern Recipes, and U TI ONER’S rade^Sh general. lai^^'vaj^g^L on p^stf^coo^^T, with a very It contains a “A practically written full equipment of modea^ecipei'^-mccms'iTian. “We cannot spe^^oo h^AljlpttHs reallj mass of most v^^rcle inf^ml^^ which rr^H^'' o brands ’ would do well to note and act^^Ri. IW3|e^js;erpntly written, and<dn words capable of being understoodi^the itlembej^ey^ne crajlf’’—Bakers' Times. London, E.C.