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, E. Braun, 1899.

Edition

4th ed. (rev. and enl.)

Subjects

Cookery.
Baking.

Physical Description

111 p. illus. 24 cm.

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