Perfection in baking,
by Emil Braun; general rules and instruction in all branches of American baking.

Description

Main Author

Braun, Emil.

Language(s)

English

Published

New York, Wm. R. Gregory co., [c1902]

Edition

6th ed.

Subjects

Cookery.
Baking.

Note

Includes blank pages "For notes and recipes".

Physical Description

111 p. illus. 24 cm.

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