A Treatise on Cake Making: To Assist the Baker in Gaining the Cake Business Which Should be Rightfully His.

New York: Standard Brands, Inc. 1933.

Large octavo, 375 pages plus notes. First edition. Includes black and white photographs and diagrams for basic cake formulas and methods. Divided into four parts: The Cake Market, Basic Ingredients, Cake Making, and Formulas and Methods; A Treatise on Cake Making is Standard Brands plea to bakers to formalize the cake business. To move cake baking out of the home and into industrial kitchens can only be possible by providing quality products. According to the preface, this can be done achieved with the help of Fleischmann's Baking Powder and Spring Laid Eggs, Standard Brands' newly available products. Special notice on front paste down regarding the labeling of chocolate cake, warning against the use of "chocolate" unless chocolate has been employed in the making of that product. Green boards with slight discoloration and bumping along spine edges, otherwise a very good copy. Diligent effort properly directed will transfer cake making from the home kitchen to the bakery in the same way that such effort has already eliminated the home baking of bread during the past generation (page 3)

Price: $35.00
See all items in Baking, The Business of Food
See all items by