Baker's Guide; or, The art of baking. Designed for practical bakers and pastry cooks. With full explanations and appropriate remarks.

Boston: Published by the Author, 1870.

Octavo, 191 pages. With an engraved frontispiece portrait of the author. FIRST EDITION. A thorough little guide to baking of all sorts, written by a professional baker, who worked both coasts of Canada, San Francisco and the Sandwich Islands. The author differentiates the skills of bread baking from those of cake making and pastry, but endeavors to teach it all. With sections on jellies, crackers, ice-cream & water-ices, beyond cakes and bread. Some signs of kitchen use throughout, including light staining and a few marginalia. Number stamp to end blank. Previous owner's name and address on free front endpaper. Hinges starting, edges of brown cloth boards rubbed and a little chipped. The front board bears a handsome gilt-stamped emblem of two bakers, scales, a sheaf of wheat and a basket of round loaves. Less than very good, but a scarce baker's manual. [OCLC locates only four copies; Bitting page 490; not in Cagle]. They were very nice, and gave general satisfaction. - the author, on his cream-tartar biscuits

Price: $350.00

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