The practical candymaking cookbook /
Complete directions and recipes for the professional home preparation of candy, ranging from bonbons to fudge.
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
New York :
Abelard-Schuman,
c1970.
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| Subjects: | |
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3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |