The Modern Baker Confectioner And Caterer; with contributions from specialists and trade experts. New and revised edition

London: Gresham Publishing Company Ltd, 1924. Four volumes. Large octavos, xvi, 246; xvi, 278; xiv, 269, [1]; x, 250 pages. One hundred-eight plates (1 folding; 25 color; some with tissue guards with legends). Five colored maps on four plates. Two folding tables. numerous text illus. (some full-page). Second, revised edition. The first edition, issued 1907-1909, appeared in six volumes. A comprehensive and well-illustrated work, intended to offer a faithful record of all that is necessary for the successful conduct of business in baking, confectionery, and catering. The author was a lecturer and teacher of bread-making at the National Bakery School in London. Volume I deals with wheat and other cereals, flour, yeast, bread-making, and aeration, Volume II with confectionery, buns, scones, cakes, icings and syrups, pastes and pastries, biscuits, and sweets, Volume III with ices, menu dishes, refreshments, catering, and bakery organization, and Volume IV with bakery fixtures, accounts, markets, and legal regulations. With the bookplate of the Carl Sontheimer Foundation. Generally clean and sound, in lightly edgeworn, publisher's gilt titled, burgundy cloth; spines lightly sunned. Very good.