Chicago: The Bakers' Helper Company, 1906.
Octavo, 114 pages. Frontispiece. Table of Contents. First edition. A small but thorough survey of breads and cakes in use in Europe and America, by a bread and pastry cook, and author of a number of professional baking books for Hotel Monthly Press. The author emphasizes a scientific approach, particularly with the use of the thermometer to accurately measure temperature, and relates how the varieties of grains in use in America, as a result of the varied backgrounds of Americas, makes for few universal recipes. Some age toning to text block; light soiling and edgewear to the publisher's black-titled, green cloth, otherwise very good. Fairly scarce.