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 /

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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Bibliographic Details
Author / Creator:	Braun, Emil
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:	Baked products Baking -- United States. Baked products. Baking. United States.
Format:	Microform Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/1147952

Hidden Bibliographic Details
Notes:	"Advertising supplement": (22) p. at beginning and end. Microfilm. Chicago : University of Chicago Library, 1991. 1 microfilm reel ; 35 mm. (MN 00164.1).

Regenstein, B Level, Science Microforms

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Holdings details from Regenstein, B Level, Science Microforms
Call Number:	microfm TX765.B72 1899
c.1	Available Loan period: standard loan Need help? - Ask a Librarian