The Modern Baker Confectioner and Caterer; a practical and scientific work for the baking and allied trades

London: Gresham Publishing Company Ltd, 1909. Six volumes; large octavos (25.5 x 18 cm.), xii, 564; x, [2], 566, [8] pages (volumes 1-3, and 1-4 paginated continuously). Index to complete work in volume six. Illustrated with color frontispiece, 260 illustrations, seventy-eight plates (some color), portraits on sixteen plates (some with tissue guards with legends), four maps, two folded tables. Some volumes include publisher's advertisements at rear. FIRST EDITION. A second, revised edition, was issued in four volumes in 1924. 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 editor was a lecturer and teacher of bread-making at the National Bakery School in London, and he is joined in the text by "leading specialists and trade experts ...". Topics include: wheat and other cereals, flour, yeast, bread-making, and aeration, confectionery, buns, scones, cakes, icings and syrups, pastes and pastries, biscuits, and sweets, ices, menu dishes, refreshments, catering, and bakery organization, and bakery fixtures, accounts, markets, and legal regulations. Generally clean and sound. Full green cloth lightly edgeworn, and volume four shows some mottling to lower fore corner. Publisher's decorated binding in purple and green by Elizabeth Lancom of the Glasgow School, with her medallion in the lower right corner of the front panel. The design features Ceres, Roman goddess of agriculture and grain crops. With the bookseller rubber stamp of Dover Publications Inc. to the free front endpaper. Generally very good.