The standard book for the baker.
Subtitle: The twentieth century book for the progressive baker, hotel confectioner, ornamenter and ice cream maker
By: by F.L. Gienandt. The most up-to-date and practical book of its kind, profusely illustrated.
Edition: 4th ed., rev. and enl.
Publisher: F.L. Gienandt
Published: 1922
Place of publication: Boston, Mass
Language: eng
Number of pages: 254
Subjects: Pastry.; Cake.; Ice.
Notes: Other editions have title: The twentieth century book for the progressive baker.
On cover: Twentieth century book for bakers.