logo
 
Home Page Image
 

From Marshall's School of Cookery, a nineteenth-century institution in Central London, comes this practical guide to making more than one hundred cream ices and sorbets, with detailed description of preservation technique. Illustrated with line drawings of available mould shapes.

  
 
http://www.impalapublications.com/
©2005 IMPALA London Ltd. All Rights Reserved
To buy this book from us please click here