E. Skuse
active approximately 1880 – 1894
Books
- Confectioners' Hand-Book and Practical Guide to the Art of Sugar Boiling in All Its Branches
- The confectioners' hand-book and practical guide
- Skuse's complete confectioner
- Complete confectioner
- The confectioners' hand-book and practical guide to the art of sugar boiling in all its branches : the manufacture of creams, fondants, liqueurs, pastilles, jujubes , comfits, lozenges , chocolate, chocolate creams, drops, bars, &c; American caramels, ice creams and moulded ices of every description
- Skuse's complete confectioner
- Confectioners' Hand-Book and Practical Guide to the Art of Sugar Boiling [by E. Skuse]
- The confectioner's handbook...
Author data: Open Library