200, iv pp. Illus. with hundreds of wood engravings. Cloth-backed printed boards, gilt-lettered spine. Second Edition. London: Baker & Confectioner, c.1899.
One of my all-time favorite pastry books, as this shows (in illustrations and recipes) not only how to make just about every pastry imaginable, at scale, but also gives tip on displaying them in a bakery. Thus, it gives a window into the business of running a bakery in Victorian England. Vine's books for the trade were extremely popular and useful for bakers and confectioners of the time. Near fine.
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