Hardcover, 5th Edition Revised and Enlarged 1927 F.L. Gienandt 268 pages plus 24 pages of ads. Good, no DJ - as issued. Moderate shelf/edge wear to maroon cloth boards with gilt titles and accents - corners bumped and worn. No previous owner markings - all pages are intact and readable. The book has suffered a bit over the years. There is a damp stain at the top edges of the textblock. All pages are readable and clean (there is some very minor wrinkling to the top edges of the pages). The index and the ads at the rear of the book really took a beating. They are moderately wrinkled and the previous owner separated the pages but damaged several of the ads in doing so. As far as the usefulness of the book and it's recipes, it's all still there and quite usable. Recipes for all kinds of pastries, cakes and ice cream as it was made in 1927. A good sound reading/research copy that will be of use in any kitchen. LOC SSE-03
Title: The Standard Book for the Baker: The twentieth century book for the progressive baker, hotel confectioner, ornamenter and ice cream maker
Edition: 5th Revised & enlarged
Location Published: F.L. Gienandt: 1927-01-01
Binding: Hardcover
Book Condition: Good
Jacket Condition: No Jacket - as issued
Type: Hardcover
Categories: Cooking/Dining
Seller ID: 210310011