Swiss Bakery and Confectionery, 1949: Translated and edited by Walter Bachmann. Published by Maclaren & Sons, Ltd. in 1949. Stated first edition, presumed first printing. Rare and important reference and recipe book on all aspects of professional baking, from raw materials to the finished article. Described as a new Swiss manual of the baking and confectionery craft prepared for bakers, pastry cooks, confectioners and restaurateurs. Written by a renowned and successful pastry cook and confectioner in London, with recipes and suggested methods. Edited and translated by Walter Bachmann. Illustrated with diagrams and color plates throughout. Hard bound in burgundy cloth with gold titling to spine and front. The covers are lightly worn. Pages are all clean and clear. Binding in perfect condition.
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