The Art of Fine Baking

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.