Hardcover. A fantastic period Art Deco cookbook. The cover design itself is worth the price. Subtitled "A Practical and Scientific Work for the Baking and Allied Trades". Edited by John Kirkland (lecturer and teacher, National Bakery School, London), published by The Gresham Publishing Company, London. There is no date, but all evidence points to the 1920s. This book is filled with everything but the kitchen sink. So much more than just recipes. And there is a slew of illustrations and photos, including photographs of every sort of odd processing machine you can think of. You'll see an almond-filleter! A caramel roller! A biscuit forcer! (To name just a few.) You'll also see all sorts of oddities in baking. You'll see meringues as pyramids, boats, swallows, spoons and fingers! You'll see marzipan roses that could be entered into the rose marquee at the Chelsea Flower Show! Did you ever wonder how to make a croquenbouche of cream buns? A fedora cake? A patience biscuit? Now you'll find out!
In very very fine condition with the spine still as should be, all pages intact and secure. There are scattered spots of foxing an various pages mostly to the front and that's the worst complaint this handsome, interesting, exciting book has to offer. 10" X 7" X 1.25"