| Record ID | marc_loc_2016/BooksAll.2016.part02.utf8:51967593:904 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part02.utf8:51967593:904?format=raw |
LEADER: 00904cam a22002291 4500
001 07028315
003 DLC
005 20090909080848.0
007 cr_|||||||||||
008 050818s1895 ilu 000 0 eng
010 $a 07028315
040 $aDLC$cDLC$dDLC
050 00 $aTX765$b.B813
100 1 $aBraun, Emil.
245 10 $aPerfection in baking,$cby Emil Braun. General rules and instructions in all branches of American baking. In nine parts, each part containing many new theories and new ways of composing recipes, and furthering the culinary education of the professional baker as well as the housekeeper.
250 $a2d ed. (Rev. and enl.)
260 $aChicago,$bH. R. Clissold,$c1895.
300 $a105 p.$c24 cm.
530 $aAlso available in digital form on the Internet Archive Web site.
650 0 $aPastry.
650 0 $aCake.
856 41 $uhttp://hdl.loc.gov/loc.gdc/scd0001.0014520947A