The Modern Baker, Confectioner and Caterer; a Practical and Scientific Work for the Baking and Allied Trades. Edited by John Kirkland. With Contributi
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Originally published in 1907, this classic cookbook offers a comprehensive guide to baking, confectionery, and catering. The author, John Kirkland, was a leading expert in the baking industry, and his work is still regarded as a valuable resource for professionals and amateurs alike. The book covers a wide range of topics, from basic bread-making to the most complex and elaborate confections, and includes hundreds of recipes and practical tips. This book is a must-have for anyone interested in the history of baking and pastry, or for anyone who simply loves to bake. This work has been selected...
Originally published in 1907, this classic cookbook offers a comprehensive guide to baking, confectionery, and catering. The author, John Kirkland, was a leading expert in the baking industry, and his work is still regarded as a valuable resource for professionals and amateurs alike. The book covers a wide range of topics, from basic bread-making to the most complex and elaborate confections, and includes hundreds of recipes and practical tips. This book is a must-have for anyone interested in the history of baking and pastry, or for anyone who simply loves to bake. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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