London: Maclaren & Sons, circa 1910. Hardcover. Features recipes for tea cakes, Madeira drops, milk crumpets, salt scones, and other baked goods tailored for surface cooking on a hot plate or griddle. 12mo: 50 pp..... More
Boston and New York: Houghton Mifflin Company, 1918. First Edition. Hardcover. Practical cookbook offering recipes for economical breads and cakes using alternative flours (like corn, rye, and potato) to cope with World War I rationing..... More
London: Offices of, circa 1905. First Edition. Hardcover. Written for professional bakers, confectioners, and shopkeepers to expand their commercial offerings, this Edwardian-era handbook to classic British biscuits supplies the recipes and techniques for a wide..... More
London and Melbourne: Ward, Lock & Co., Limited, circa 1946. Hardcover. Revised edition of Hérisse 1893 classic with new recipes contributed by Senn. The text on the dust jacket subtly acknowledges postwar food shortages: "This..... More
Boston: Little, Brown, and Company, 1930. Hardcover. Later printing. Practical advice on cake making, with recipes for frostings, pastry, custards and soufflés, hot and cold puddings, gelatine, and frozen desserts. Hill (1852-1933), a graduate of..... More
London: Dean & Son, circa 1880. Hardcover. Fourth Edition, with appendix of above seventy-five additional receipts. Small octavo: xvi, 271, [1] pp. with 10 plates, including the frontispiece, and additional advertisements printed on the endpapers..... More
London: Maclaren & Sons Ltd., [1950]. First Edition. Hardcover. This vaking manual for professionals provides instructions for intricate sugar baskets, spun sugar, ice carving, and decorative buffet ornaments, as well as English, Russian, and French..... More
Chicago: The Bakers' Helper Co., 1906. First Edition. Hardcover. "I have embodied in this book the different methods of bread making used in America and in Europe. The making and use of the different yeasts..... More
![Item #80658 PRAKTISCHE KONDITOREI-KUNST: "PRA-KO-KU" [or] PRACTICAL CAKE AND...](https://johnsonrarebooks.cdn.bibliopolis.com/pictures/80658.jpeg?width=320&height=427&fit=bounds&auto=webp&v=1784667925)
Radebeul-Dresden: Internationaler Fachverlag, 1923. Sixth Edition. Hardcover. "For most of the nineteenth century, the French reigned supreme in matters of confectionery...As the century drew to a close, Germany rose to prominence...Within three decades, Johannes Martin..... More
![Item #80657 SCHULE UND PRAXIS DES KONDITORS [or] THEORY AND PRACTICE OF THE CONFECTIONER. J. M....](https://johnsonrarebooks.cdn.bibliopolis.com/pictures/80657.jpeg?width=320&height=427&fit=bounds&auto=webp&v=1784667903)
Radebeul-Dresden: Internationaler Fachverlag, 1927. First Edition. Hardcover. "For most of the nineteenth century, the French reigned supreme in matters of confectionery...As the century drew to a close, Germany rose to prominence...Within three decades, Johannes Martin..... More
[New York]: Julius Emil Wihlfahrt, 1905. First Edition. Hardcover. The scarce first edition of this technical guide on baking science, yeast fermentation, and commercial bakery formulas, which was later reprinted by The Fleischmann Company. Small..... More