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Peck, Paula; Miller, Grambs (illustrator); Beard, James (introduction)

The Art of Fine Baking

The Art of Fine Baking

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New York City: Galahad Books, 1961. [First reprint ed.?]. Quarto in brown illus jacket; 320 pages: illustrations; 24 cm. Quite fine, with slight cock, in fine jacket in archival mylar. Hardcover.

An especially crisp copy. Scarce thus. Contents: Introduction by James A. Beard -- Foreword -- 1. General information -- 2. Basic cakes and mixtures -- 3. Frostings, fillings, and decorations -- 4. Pound cakes, loaf cakes -- 5. Puff paste and strudel -- 6. Gâteaux and torten -- 7. Petits fours glacés and small dessert cakes -- 8. Cookies and petits fours secs -- 9. Tarts -- 10. A few breads, many coffee cakes -- 11. Pastry appetizers and hors d'oeuvres -- Index

Cuisson au four. Baking Cookbooks Cookbooks. Livres de cuisine.

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