Perfection in baking.
By Emil Braun. General rules and instructions in all branches of American baking.

Description

Main Author

Braun, Emil.

Language(s)

English

Published

New York, J. S. Ogilvie publishing company [1900]

Edition

5th ed. (Rev. and enl.)

Subjects

Cookery.
Baking.

Physical Description

111 p. illus. 24 cm.

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