Candy Book : Antoinette Pope /

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Bibliographic Details
Main Author:	Pope, Antoinette
Other Authors:	Pope, Francois (autor)
Format:	Book
Language:	English
Published:	Nueva York : The Macmillan Compañy, 1956.
Edition:	2a edición
Subjects:	Confitería
Notas Contenido:	Measurements Materials used in candymaking General information regarding equipment for candymaking General directions for creamed candies Fondant and fondant candies Fudges and opera creams Divinity candies Caramels and soft butterscotches Taffies and other pulled candies Marshmallow candies Glacé candies and brittles.

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