THE COMPLETE BREAD, CAKE AND CRACKER BAKER; IN TWO PARTS
Chicago: J. Thompson Gill, 1881. Hardcover. 252 pages. 19.5 x 14 cm. A comprehensive professional cookbook prepared for the baking trade. Part I provides an extensive explanation of the scientific principles of bread-making, covering the various stages of mixing, the nature and selection of baking materials, and their correct application. Part II offers more than 1,500 formulas for breads, cakes, and crackers (excluding pastry-cakes and tarts), presented in the then-“new” format—with proportions and ingredients listed at the head of each recipe, followed by detailed preparation instructions. Pages toned; covers rubbed; hinges cracked but secure. Eight institutional holdings recorded in OCLC (as of October 14, 2025). Brown boards. Good. Item #4705
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