PREFACE TO THE FIRST EDITION.
Induced by the growth of technical literature and the progress made in arts and trades as well as by special encour agement of several bakers^ the Editor has made it his business, to issue this little book and thereby to assist with some valuable hints Master-bakers and their apprentices, giving them some use ful informations in their trade.
The Editor has made it a point, to be as short as possible without loss to clear ness and comprehensiveness, in order to make his subject easy understood and digested. His name is sufficient guaran tee for the correctness of his receipts, he being generally known as a theoretically thoroughly versed and practically work ing baker since more than fifteen years, and having them used in his own busi ness.
As this is the only work treating the manufacture of Pastry, which has made its appearance in print in America, it is to be hoped, that the same will meet with a favorable reception.
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