The twentieth century book for the progressive baker, hotel confectioner, ornamenter and ice cream maker
Subtitle: the most up-to-date and practical book of its kind
By: by F.L. Gienandt
Edition: 5th ed., rev. and enl.
Publisher: Fritz L. Gienandt
Published: 1927
Place of publication: Boston
Language: eng
Number of pages: 268
Subjects: Pastry; Cake; Ice cream, ices
Notes: At head of title: The standard book for the baker.