The twentieth century book for the progressive baker, confectioner, ornamenter and ice cream maker
Subtitle: the most up-to-date and practical book of its kind.
Edition: 1st ed.
Publisher: F.L. Gienandt
Published: 1912
Place of publication: Boston, Mass
Language: eng
Number of pages: 178
Subjects: Pastry.; Cake.; Ice cream, ices, etc.
Notes: Four blank pages for new recipes at end.