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Excerpt from Ornamental Confectionery and the Art of Baking, in All Its BranchesThe past century has witnessed a marked advance in the baking and confectionery trades. No doubt this improvement has been brought about by the many valuable books and trade journals that have been published in the interest of our tradesmen. and it Is a noticeable fact that the most successful bakers and confectioners are those that kept up to date by reading the best books and periodicals devoted to their line of work.We take pride in looking back to our first edition of "The Art of Baking," which we published more than twenty years ago. This little book contained 48 pages, and was the first baker's recipe book ever published in this country.It met with immediate success and two editions were issued inside of a year, which convinced us that we had supplied a long felt want.Including the seventh edition of "The Art of Baking," the total number of copies printed amounts to 90,000, which is conclusive evidence that our past efforts have met with the approval of our trademen, and in presenting this volume, the eighth edition, we feel confident that it will meet with the same success that has characterized the former editions.A recipe book, to be of any value at all, must be thoroughly practical and reliable, and it can only be such when it is written and compiled by a practical baker. The author of this book is at present, and has boon for the past 40 years, actively engaged in this line of work and all recipes in this book have been thoroughly tried and tested, and are the results of his personal experience.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works. Omnivore Books on Food Antiquarian Highlights from our Vintage Collection Inventory and Ordering Information. Below is a small selection of the vintage books for sale by Omnivore Books on Food. The Food Timeline: history notes--cookies crackers & biscuits What's the difference between biscuits & cookies? Excellent question! The answer is an interesting buffet of linguistics history and technology. Full text of "NEW " - Internet Archive Search the history of over 284 billion web pages on the Internet. Vintage Cookbook with Antique and Rare Cookbooks Vintage Cookbook News: Click on Recipes at the top of this Home Page for great antique recipes from rare antique and historic cookbooks. web.mit.edu / jik/src/Attic/kerberos_ password - . .mn 0 01 05_1 1 10 100 10th 11 11_d0003 12 13 14 141a 143b 15 16 17 17igp 18 19 1900 1901 1902 1903 1904 1905 1906 1907 1908 1909 1910 1911 1912 1913 1914 1915 ... Oxbridge essays scampi shrimp recipe nobu-zzvc Oxbridge essays scampi shrimp recipe nobu-zzvc Samedi 14 mar 2015 The Food Timeline: history notes-candy Why are confections sometimes called "sweetmeats?" Laura Mason British confectionery history expert explains: "The anamolies in our own language are due to the ... Omnivore Books on Food Antiquarian Archive from our Vintage Collection. PLEASE NOTE: ALL OF THESE BOOKS HAVE BEEN SOLD. Emmons Minnie Alice. Good Things to Eat from Wellville. 45 pp. Illus. in color.
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