Bakers weekly revised recipes: a selection of practical recipes for trade-winning quality goods. A handy guide for the busy baker. by [COOKERY -- BAKING] - [1922].
by [COOKERY -- BAKING]
Bakers weekly revised recipes: a selection of practical recipes for trade-winning quality goods. A handy guide for the busy baker.
by [COOKERY -- BAKING]
- Used
- Hardcover
New York: Compiled by The Technical Department of Bakers Weekly, [1922]. 8vo. [4], 299, [1] pp. Over 50 photo illustrations & plates. Blue cloth, red lettering on front cover, and spine (slight shelfwear), NF copy. Second edition, revised & enlarged with illustrations, of this excellent baking recipe handbook targeting commercial bakeries during the Roaring 20s. Divided into breads, rolls, muffins, cakes, bars, buns, cookies, biscuits, French and Danish pastry, candy, icings, and more. These were not intended for the amateur or home baker, as all the measurements are in lbs., quarts, and proportionally large quantities of ingredients, and the recipes encompass German Pumpernickel Bread, Chocolate Marshmallow Rolls, Swiss Honey Cakes, Macaroons, and more. Of particular interest is the section at the end devoted to food purity, eradicating ants and weevils, cleaning of cooking tools, and proof boxes.
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Bookseller
Independent bookstores
(US)
- Book Condition Used
- Binding Hardcover
- Publisher Compiled by The Technical Department of Bakers Weekly,
- Place of Publication New York:
- Date Published [1922].
- Keywords Baking, Bakeries, Commercial Bakeries, Recipes, Cookbooks, Cook Books, Cookery, Bread, Rolls, Medicine, Public Health, Insects, Insecticide, Weevils, Culinary Arts, Gastronomy, Bread