Item #16500 Perfection In Baking : General Rules and Instructions on all Branches of American Baking, carefully selected, each part containing many new theories and new ways of composing recipes, and furthering the culinary education of the professional as well as the housekeeper. Emil Braun.
Perfection In Baking : General Rules and Instructions on all Branches of American Baking, carefully selected, each part containing many new theories and new ways of composing recipes, and furthering the culinary education of the professional as well as the housekeeper
Perfection In Baking : General Rules and Instructions on all Branches of American Baking, carefully selected, each part containing many new theories and new ways of composing recipes, and furthering the culinary education of the professional as well as the housekeeper
Perfection In Baking : General Rules and Instructions on all Branches of American Baking, carefully selected, each part containing many new theories and new ways of composing recipes, and furthering the culinary education of the professional as well as the housekeeper
Perfection In Baking : General Rules and Instructions on all Branches of American Baking, carefully selected, each part containing many new theories and new ways of composing recipes, and furthering the culinary education of the professional as well as the housekeeper
Perfection In Baking : General Rules and Instructions on all Branches of American Baking, carefully selected, each part containing many new theories and new ways of composing recipes, and furthering the culinary education of the professional as well as the housekeeper
Perfection In Baking : General Rules and Instructions on all Branches of American Baking, carefully selected, each part containing many new theories and new ways of composing recipes, and furthering the culinary education of the professional as well as the housekeeper
Perfection In Baking : General Rules and Instructions on all Branches of American Baking, carefully selected, each part containing many new theories and new ways of composing recipes, and furthering the culinary education of the professional as well as the housekeeper
Perfection In Baking : General Rules and Instructions on all Branches of American Baking, carefully selected, each part containing many new theories and new ways of composing recipes, and furthering the culinary education of the professional as well as the housekeeper
Perfection In Baking : General Rules and Instructions on all Branches of American Baking, carefully selected, each part containing many new theories and new ways of composing recipes, and furthering the culinary education of the professional as well as the housekeeper
Perfection In Baking : General Rules and Instructions on all Branches of American Baking, carefully selected, each part containing many new theories and new ways of composing recipes, and furthering the culinary education of the professional as well as the housekeeper
Perfection In Baking : General Rules and Instructions on all Branches of American Baking, carefully selected, each part containing many new theories and new ways of composing recipes, and furthering the culinary education of the professional as well as the housekeeper

Perfection In Baking : General Rules and Instructions on all Branches of American Baking, carefully selected, each part containing many new theories and new ways of composing recipes, and furthering the culinary education of the professional as well as the housekeeper

Utica NY: J Braun, 1893.

First Edition. Hardcover. Good with no dust jacket. Item #16500

Rear cover stain, text tone, front flyleaf gutter starting, owner's stamps, 1925 gift inscription, otherwise light wear. Still solid hardcover.; First Edition of this popular and long-lasting guide to baking by the first editor of "Baking Review" as well as 1900 founding secretary of the United Master Bakers of America trade organization. Text is interspersed with period advertising. "Before any success in baking can be expected, the cook, baker or housewife must be educated to all the particulars of the materials they are about to use. It shall be the main object of this work, in plain language to show all who are interested as well as the professional, how to become successful in baking; the theories of how to put together and how to change recipes, when the same grades or brands of materials are not on hand." - Preface. ; 85, (2) pages.

Price: $49.95

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