Perfection in baking
Subtitle: general rules and instructions in all branches of American baking, in nine parts, each part containing many new theories and new ways of composing receipts, and furthering the culinary education of the professional baker as well as the housekeeper
By: by Emil Braun
Edition: 4th ed., rev. and enl.
Publisher: E. Braun
Published: 1899
Place of publication: New York
Language: eng
Number of pages: 111
Subjects: Baking; Baked products
Notes: Includes index.

Blank pages "for notes and recipes" interspersed.

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