Baker's Guide: Or, The Art of Baking Designed for Practical Bakers and Pastry Cooks
(eBook)
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English
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Citations
APA Citation, 7th Edition (style guide)
John Weild., & John Weild|AUTHOR. (2013). Baker's Guide: Or, The Art of Baking Designed for Practical Bakers and Pastry Cooks . Andrews McMeel.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)John Weild and John Weild|AUTHOR. 2013. Baker's Guide: Or, The Art of Baking Designed for Practical Bakers and Pastry Cooks. Andrews McMeel.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)John Weild and John Weild|AUTHOR. Baker's Guide: Or, The Art of Baking Designed for Practical Bakers and Pastry Cooks Andrews McMeel, 2013.
MLA Citation, 9th Edition (style guide)John Weild, and John Weild|AUTHOR. Baker's Guide: Or, The Art of Baking Designed for Practical Bakers and Pastry Cooks Andrews McMeel, 2013.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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Grouping Information
Grouped Work ID | 20ce2a44-cacf-9f94-ae81-5f4c7d87e112-eng |
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Full title | bakers guide or the art of baking designed for practical bakers and pastry cooks |
Author | weild john |
Grouping Category | book |
Last Update | 2022-10-18 20:30:28PM |
Last Indexed | 2024-04-27 02:35:08AM |
Book Cover Information
Image Source | hoopla |
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First Loaded | Jun 11, 2022 |
Last Used | Feb 2, 2024 |
Hoopla Extract Information
stdClass Object ( [year] => 2013 [artist] => John Weild [fiction] => [coverImageUrl] => https://cover.hoopladigital.com/vsa_9781449435011_270.jpeg [titleId] => 11927984 [isbn] => 9781449435011 [abridged] => [language] => ENGLISH [profanity] => [title] => Baker's Guide [demo] => [segments] => Array ( ) [pages] => 206 [children] => [artists] => Array ( [0] => stdClass Object ( [name] => John Weild [relationship] => AUTHOR ) ) [genres] => Array ( [0] => American [1] => Baking [2] => Cooking [3] => History [4] => Methods [5] => Regional & Ethnic ) [price] => 0.54 [id] => 11927984 [edited] => [kind] => EBOOK [active] => 1 [upc] => [synopsis] => This volume in the American Antiquarian Cookbook Collection, published in 1870 in Boston, is by a 'practical' baker with twenty-seven years of experience in the baking business, and he shares his secrets for making all categories of baked goods for the benefit of professionals and private bakers alike. John Weild states in his preface that he is writing for professional bakers, those who work in hotels, eating houses, and saloons, in order to expand their capabilities from one branch to another, and he claims that his book is the first of its kind for a professional audience. His goal is to help loaf-bread bakers become proficient in cake-making and vice versa. In particular, his recipes are clearly written to achieve his goal of making the book the standard authority for all cake makers, including ladies who bake for their families. Contents include over 200 recipes for loaf-bread baking, cakes, pastry, jellies, ice cream and water ices, pies, crackers, and puddings. This edition of The Baker's Guide was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes. [url] => https://www.hoopladigital.com/title/11927984 [pa] => [series] => American Antiquarian Cookbook Collection [subtitle] => Or, The Art of Baking Designed for Practical Bakers and Pastry Cooks [publisher] => Andrews McMeel [purchaseModel] => INSTANT )