Perfection in baking
By: by Emil Braun. General rules and instructions in all branches of American baking. In nine parts, each part containing many new theories and new ways of composing recipes, and furthering the culinary education of the professional baker as well as the housekeeper.
Edition: 2d ed. (Rev. and enl.)
Publisher: H. R. Clissold
Published: 1895
Place of publication: Chicago
Language: eng
Number of pages: 105
Subjects: Pastry; Cake