Perfection in baking : general rules and instructions in all branches of American baking, in nine parts, each part containing many new theories and new ways of composing receipts, and furthering the culinary education of the professional baker as well as the housekeeper /
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Author / Creator: | Braun, Emil |
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Edition: | 4th ed. rev. and enl. |
Imprint: | New York : E. Braun, 1899. |
Description: | 111, 22 p. : ill. ; 24 cm. |
Language: | English |
Series: | History of technology preservation project ; (MN 00164.1). |
Subject: | |
Format: | Microform Book |
URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/1147952 |
Regenstein, B Level, Science Microforms
Call Number: |
microfm TX765.B72 1899
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c.1 | Available Loan period: standard loan Need help? - Ask a Librarian |