Adria.   Ferran     - A signed copy.
A Day at elBulli - An insight into the ideas, methods and creativity of Ferran Adria
Ferran Adria - Juli Soler - Albert Adria. A Printer's icon. (The printer "Phaidon").
300 x 220mm x 60mm thick. Large heavy 4to. Bright yellow paste-down and fep. Adria's signature and dedication: "22.11.11 Pour le table de chefs et Bobby Hendry - Ferran Adria". 1 fep. Title page. 4-528. Bright yellow on fep and on paste-down. Same bright yellow covers and spine with white dw. As new and very collectable especially with signed inscription.
- Ferran Adria, whom many of the top European chefs have agreed at various times, is the best chef in the world. His book is a sumptuous production with numerous photographs detailing every aspect of planning, production and service at 'elBulli', his famous restaurant, now closed, situated about one hour by car north of Barcelona. The book also provides many in-depth glimpses of Aria's philosophy, with the inside cover declaring there had been 2,000,000 booking requests annually, with only 8,000 places available. (this is hard to reconcile; if it takes one minute to process each booking request, this would take 33,333 hours. If we assume each employee at elBulli is working a ten hour day, then that alone takes 3,333.3 days. If we assume that the requests are being dealt with 365 days a year that would need 9-10 people constantly processing the requests all those hours and days). One smells grand hyperbole! Boldly proclaiming itself to be the best restaurant in the world, a trawl thro' the internet to read some of the critics opinions shows that not all agree. It is a very heavy book. Not to be taken for holiday reading, as the cost of the excess baggage alone, would require a bank loan. When all is said, it is still an absorbing read and eye opener, and gives a large glimpse of the creative spirit of a master Chef.

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Modern category
ref number: 11054

ALI-BAB       - The pen-name of Henri Babinski.
GASTRONOMIE PRATIQUE
ETUDES CULINARAIRES SUIVIES DU TRAITEMENT DE L'OBESITE DES GOURMANDS (small printer's device) Troisieme edition entierement refondue. (small printer's device) PARIS ERNEST FLAMMARION, EDITEUR 26, Rue Racine, 26
Thick 4to. 3rd edition 1923. Grey paper paste down. 3feps. Title page with a little light foxing. [1] Half title. [1] (1)2-3 Introduction. [1] 1p Preface. [1] 1p Prodrome de Gastronomie. [1] Half title 'La Gastronomie a' travers les ages'. [1] (1)12-1040. Half title 'Traitement de l'obesite-- [1] (1)1044-1051. [1] Table des matieres (1)1054-1073. [1] Table alphabetique 1076-1107. [1] 3feps. The original dark blue fine waterproof cloth boards and a very sympathetically relaid spine with the original cloth. With bright gilt lettering on the spine and front board. The guttering has been strengthened and overall a very nice clean copy retaining all the original features.
- This classic French cookery book ‘Gastronomie Pratique’, was first published in 1907 and has been out-of-print since 1950. Written by Henri Babinski, an engineer who wrote under the pen name Ali-Bab. The first eight editions of ‘Gastronomie Pratique’ sold about 35,000 copies over almost half a century. An English translation, printed in 1974, bore the title ‘Encyclopedia of Practical Gastronomy’. Unusually, Babinski’s recipes are quite accurate and do work well with good results. Although the majority of recipes originate from Babinski’s native France, a significant number come from the Middle East, Eastern Europe, the Caribbean, and Latin America. Prior to publishing the first edition at the age of 52, Babinski spent a significant portion of his life as an engineer outside of France. His recipe instructions also provide much more detail than other cookbooks of the period, more like what one expects in a cookbook today. His instructions, too, are footnoted to elucidate their meaning. At the end of most recipes, Babinski offers numerous substitutions and variations. He used or wrote about a wider assortment of ingredients than is common today. Lobster eggs were used to color dishes. Truffles were used with abandon. There are a number of recipes for brains. One assumes that many of the wild game birds he describes were available at his local Paris butcher, but some recipes seem based on game he hunted fresh. Likewise, some recipes call for specific kinds of fish from specific streams. Other ingredients are common to France but generally unavailable elsewhere, e.g., sheep raised on salt marshes. It is unlikely we will find a butcher that can supply a quarter kilo of cock's kidneys! Occasionally, Babinski calls for ingredients that no longer exist, like ‘sirop de capillaire’, a medicinal syrup made from the maidenhead fern. Along with the standard sections expected in a general book of cookery, Babinski includes a few subjects in his book that today seem unexpected — when was the last time you saw a recipe for pig’s ear? The book’s recipes are offered in nineteen sections. Many appear to be of foreign origin rather than French. A lesser known but great book of gastronomical interest and practical instruction. Very under-rated.

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Information

Modern category
ref number: 11102

Andrews.   Coleman     - Signed by the author.
Reinventing food
Ferran Adria: THE MAN WHO CHANGED THE WAY WE EAT. by COLMAN ANDREWS (with small phaidon symbol at the bottom of the page).
FIRST EDITION 2010. 240x160 mm. 1fep. Half-title. On verso, photograph of Adria. Title page with Coleman Andrews signature. Verso with symbols in b/w for elBulli foodstuffs. 1p Contents, [1] 7-10 Author's note. 11-22 Introduction. 2p Photographs of Adrian and elBulli. 25-340. b/w photograph of a young Adria. 342-346 Bibliography. 347-350 Acknowledgments. 351-359 Index. [1] 1fep. Grey hardcover with black & red text on front, back and spine. As new inside and out.
- There are some things that are disagreeable as well as interesting about this book. The disconcerting title for one thing. Adria has not changed the way we eat. The guests at his reatuarant 'elBulli' (now closed since 2012) all ate food the same way as everyone else, even in a McDonalds. That is with fingers or a container, a plate, spoon, glass or bowl etc etc. What you can definitely say is that Adria has changed what we eat. The absoluteness of Andrew's title also conveys a sense of Adria's already, far-reaching influence. The chefs who trained with him and who have spread his gastronomic ways are just beginning to make names for themselves in their own right, and Adria's influence is still only growing. The influences of great Cooks and their cookery books, such as Bartolomeo Scappi, Careme, Irma Rombeaur, Escoffier, Elizabeth David and Fernand Point are much more fundamental. What can be agreed is that Ferran Adria's cuisine is a very big gastronomic change from that of the preceding time. Along with food de-constructors and authors like Blumenthal, Redzepi etc, whose changes and innovations are also being recorded in print, we see reactions, positive or negative being expressed with vigour. It does not seem that ambivalence is an option. As always, time will tell whether Adria's cuisine is epoch changing. He will always have critics because a large part of the population are not gastronomically educated, nor have the cash nor luck with a dinner booking to try the more progressive places like 'elBulli' in Spain, or Blumenthal's 'Fat Duck' in UK and Redzepi's 'Noma' in Copenhagen, in which those Chefs are very serious about what they are attempting and offering. There will always be a broad majority of people with good and educated palates who will want the very fresh prawns with a touch of salt of the restaurant 'Inopia' written about in Andrew's introduction. They are what you may call the 'naturists' - who want their fresh food from air, sea and land to the table as quickly as possible with a minimum of fuss in the preparation, cooking and serving, while at the same time tasting exquisite. This is a prime sentiment of Adria's as well; it is no coincidence that his 'elBulli' experimental kitchen and workshop is just across the Ramblas from the great Barcelona market, La Boqueria. There is much about Adria that is likeable, not least in this age of Chef's egos, his unassuming manner, but one thing that persists when assessing him, is his penchant for self-promotion and his ability to market his cuisine, all in a manner reminiscent of Alexis Soyer. Because of this we can be sure Ferran Adria will never be forgotten and one thinks that his influence will grow and be extensive, possibly coming close to matching Andrew Coleman's premature assessment. We can only eat, wait and see.

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Information

Modern category
ref number: 11173

Blumenthal   Heston     - A signed copy.
The Big Fat Duck Cookbook
Heston Blumenthal BLOOMSBURY
FIRST EDITION. 2008. Large thick folio. 340x295mm. Paste-down and end-paper marbled. [1] 1p with Egg device and with his quite unique signature and 2 signed copies of 'Table d' Hote' menus -- See jpegs # 5 below. Frontis & Title page all one image. 4p Artwork. 8-11 Forward by Harold McGee. 2p Artwork. 2p History. [1] 17-516. 517-526 Index. 527-528 Acknowledgements. 529 Credits. [3] Rear end-paper, both sides and paste-down marbled. Fully bound in dark grey cloth with silver gilt devices on both covers and writing on the spine. All paper edges deep silver gilt. Slip case covered exactly the same as the book. With four brightly coloured page saving ribbons. Many full page colour photographs, artwork and illustrations throughout. Also comes with the original brown cardboard shipping box, which is covered in Fat Duck logo artwork. All in mint condition, as new.
- Heston Blumenthal of The Fat Duck Restaurant in Bray, Berkshire has been described as a culinary alchemist for his innovative style of cuisine. Besides being a highly accomplished chef a large part of his work entails researching the structures and molecular compounds of foods and dishes so to enable a greater understanding of taste and flavour. This original and scientific approach has teamed him with fellow chefs, scientists and psychologists throughout the world. His restaurant, The Fat Duck, opened in 1995 and was awarded its third Michelin star in January 2004. Other significant awards, among many, are; Gault Millau, 19/20 rating, January 2005; Chef of the Year Catering & Hotelkeeper Magazine, Catey Awards 2004; Good Food Guide accreditation 10/10, and best Restaurant in the UK, 2008; Second Best Restaurant In The World awarded by the Restaurant Magazines International Academy 50 Best Restaurants in the World Awards 2008; In July 2006 Blumenthal was awarded an Honorary Degree of Doctor of Science by The University of Reading for his dedicated research and commitment to the exploration of culinary science. Jay Rayner of The Observer. writes in 2008 about the The Big Fat Duck Cookbook --- "What Blumenthal has produced is, in truth, three books in one. At the front is the autobiography, beautifully and wittily illustrated by Dave McKean, who has reinvented the man as the fictional hero of his own narrative, all domed forehead, questing chin and razor-sharp glasses. That said, this is not some grimly narcissistic sleb memoir. If there is an anecdote here, it is because of the part it played in Blumenthal's development as a chef. Next comes the complete Fat Duck recipes, with the glossiest and filthiest of gastro-porn photography. (Who knew the whipping of a pink spiced pickling foam could look so, well, gynaecological?) These recipes are staggeringly long, involve fiendishly expensive pieces of equipment, are extraordinarily detailed and are probably, for the home cook, completely unmanageable, but that's to miss the point. As Blumenthal himself says: 'To change any part of these recipes so that they are more easily achievable would be to compromise - something this book does not do.' Even so, they are worth reading, partly because there are sub-recipes that are within reach (try the gratin of truffled macaroni), partly to appreciate the remarkable effort required to achieve the effect, and partly because it's fun to spot unlikely ingredients. Sure, there are references to substances from the industrial food world like the emulsifier lecithin and the protein 'glue' transglutaminase (oh, the things you can do to mackerel fillets with that). But there are also walk-on parts for frozen peas, mass-produced white bread and Marmite. Blumenthal is big on the flavours of our childhood, the easiest way to open the door to our memories, and he is not afraid to investigate the emotional punch of that nostalgia through his tasting menu. Finally there is the science stuff, a set of explanations so complete and detailed they've had to drop the type size to get it all in. And that, finally, is the point of this book: nothing has been left out; it is all here. It is true that a lot of enthusiastic home cooks will receive this as a gift this Christmas, pore over the pictures, read the text and never once cook from it. But a lot of professional chefs will also buy it, study and examine the text and recipes and let that shape their own cooking. Those wrong-headed, appetite-challenged killjoys who are suspicious of what Blumenthal does will regard this as an unfortunate development. As for me, I can only see it as a very good thing indeed". --- After all Jay Rayner has written this is a thoughfully constructed, original and very unusual but beautiful book, that won for Blumenthal, the Food Book of the Year Award at The Guild of Food Writers Awards, 2009. One assumes it will be a classic in future cookery book collections, if not already.

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Information

Modern category
ref number: 11052

Bocuse.   Paul     - Signed book and signed menu.
The New Cuisine.
Title in a red printed border. Translated by Colette Rossant and Lorraine Davis. Hart Davis, Macgibbon. GRANADA PUBLISHING London Toronto, Sydney and New York.
FIRST ENGLISH EDITION 1977. (First French edition 1976). 250x180x60mm. 4to. Paste-down and end-paper with Bocuse’s menu. [1] Half-title with an old-paper planche with Bocuse’s signature dated 1993. [2] Frontispiece of a coloured photograph of Bocuse in his restaurant dining room. Title page in orange paper. 1p Printers ISBN. 1p Dedication. [1] 1p Contents. [1] 2p Forward by Colette Rossant. 1p About the Author. [1] (1)xiv-xix Introduction by Paul Bocuse. [1] (1)xxii-xxiv Cooking Techniques. (3)4-672. All the pages in red and black text. 1p General Index. [1] (1)676-695. [1] 1p Index of French Recipe Titles. [1] (1)700-711.[2] End paste-down and end-paper with Bocuse’s menu. Red cardboard hard cover and spine with white label. As new d/w. As new inside and out.
- Paul Bocuse was born on February 11th, 1926 in Collonges-au-Mont-d’Or; his restaurant is in that same house today. The Bocuse family of millers and restaurant proprietors, have lived in this part of France since 1634. Bocuse always returns to his beloved market in nearby Lyons. Bocuse’s father, also a chef, made the grand tour, serving as an apprentice in many of the most celebrated restaurants in France, before settling in Collonges and taking over the restaurant of his grandfather. In 1941 his son, young Paul, was apprenticed to one of his father’s friends, Claude Maret in Lyons. Paul was soon caught up in the WW11 and wounded. When the war ended, he quickly won a place at the renowned 3 star establishment of 'La Mere Brazier' outside Lyons. From there he moved to another of his father’s friends, the famous Fernand Point at his 3 star restaurant 'La Pyramide' at Vienne, and then to complete his education, taking another 3 star post at the 'Restaurant Lucas Carton'. Finally, in 1959, he succeeded his father at Collonges, and in only two years he won his first star, and at the same time the accolade of Meilleur Ouvrier de France Cuisinier. A second star followed in 1962 and a third in 1965. In February of 1975 Bocuse was made a member of the Legion d’Honneur by President Valery Giscard d Estaing in recognition of his services as an ambassador of French cuisine. (This follows a historic French gastronomic occasion when August Escoffier was the first Chef recognised and promoted to an Officier de la Legion d’Honneur at the Orsay Palace on March 22nd 1928). On this occasion Bocuse also prepared the official dinner at the Elysee Palace. Bocuse was one of the leading exponents of ‘la nouvelle cuisine’, the new style of French cooking which combines traditional French culinary knowledge with the modern innovation that allows it to keep its unique position in world cooking and cuisines. The uniqueness is also helped by the recognition and awarding of the highest French honours being bestowed on these lauded craftsmen.

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Information

Modern category
ref number: 11178

Burton.   George F.    
Chocolates & Bon-bons
THE "NEW AREA" CHOCOLATE BOOK Home Made Chocolates Bon-Bons : Desserts Fine Art Sugar Work Sugar confectionery in General including Up-to-date Con-tinental Novelties & Finest Specialities &c. &c. COPYRIGHT BY GEORGE F. BURTON Gold Medallist, Author of "Cake-Making," etc.
FIRST EDITION. Circa 1924. 4to. 2feps. [1] Frontispiece of b&w photograph of George F. Burton. Title page. [1] 1pp Contents. 1pp Preface. 5-149. [1] 5pp Index. 1pp Illustrations. 2pp Advertisements. 1fep. Dated on the Preface; Blackpool 1924. Tan cloth covers and spine with black blind stamped writing. With an embossed round medallion of a chocolate on gilt on the front cover.A small 1" tear at the top of the spine. Some very light water-stains on the back cover. Full page illustrations in monochrome and many more in wonderful vivid colours. Some in-text illustrations as well. Overall a very handsome copy of a rare book.
- This book of confectionery is a fabulous piece of self-promotion by Burton. He proclaims himself on the Title page and Preface as a -- Gold Medallist and author of world famed book "Cake Making, Icing and Breads" Whatever Burton's self-belief, this is a very nice professional Chocolatier's and Confectioner's book of the time, made all the more attractive by the twelve beautiful lithograph plates.

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Information

Modern category
ref number: 11005

Carlton Hotel.   London    
With a Brief History of the Site and the Surrounding Neighbourhood
Imprinted at the Sign of the Grassehopper, by Unwin Brothers, Ltd., The Gresham Press, in 27 Pilgrim Street, in the Parish of St. Anne's, Blackfriars, in the City of London. 1902.
Large 4to. 1fep as half-title. Frontispiece - etched b&w illustration of Carlton House.1820. Title page with 1" wide red engraved scrolled border with advertisement on verso. 1pp - Illustrations with advertisement on verso. 1pp - Contents. [1] 2pp - Introduction. pp 13-81. pp 17 Advertisements. [1] Bound in original dark tan calf with a 1/2" green fillet and gilt lines and dentelles. The back cover also with a 1/2" green fillet and gilt lines. Almost as new. All pages untrimmed, wide-margined and very clean. Also enclosed is a copy of a Carlton Hotel headed letter written in French by Mons. Escoffier to a Mr Cadier, with a translation of the letter. Also a b&w photograph of Cadier. Also a Carlton Hotel luggage label of that period. A postcard of The Grand Hotel des Thermes – Salsomaggiore, of which Escoffier's partner, Cesar Ritz was a Joint Proprietor. A very handsome copy of a very scarce book.
- This book is of great interest to the student or collector of Escoffier and Ritz. Mons. Auguste Escoffier was Chef de Cuisine of the Carlton Hotel from 1899 to 1919. The book was published and brought out during his tenure there. His name is mentioned on page 26. Mons. Cesar Ritz was the General Manager of the Carlton Hotel from 1899. They both moved from the Savoy Hotel, London to open the new Carlton Hotel. In the advertisements at the back of the book it shows the hotels that Cesar Ritz was involved with: The Grand Hotel des Thermes, Salsomaggiore - Joint Proprietor. The Hyde Park Hotel, London - Advisory Manager. The Hotel Ritz, Paris - Managing Director. There are also two hotels that show where Escoffier was Chef de Cuisine: The Grand Hotel, Monte Carlo, and the Grand Hotel National, Lucerne. The book, which was printed commemorating The Carlton Hotel and the neighborhoods of the Carlton House and Carlton House Terrace, includes sections on Waterloo Place, Pall Mall, Malbourough House, Clubland, The Haymarket, St James Park, St James Palace and Hyde Park. A beautiful book, with many engravings and illustrations and all pages of text with red elaborately engraved borders.

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Information

Modern category
ref number: 10998

Cassells       - Extremely rare 20 original parts.
New Dictionary of Cookery
WITH NUMEROUS ILLUSTRATIONS AND TWENTY PLATES IN COLOURS CONTAINING ABOUT TEN THOUSAND RECIPES CASSELL AND COMPANY, LIMITED LONDON, PARIS, NEW YORK AND MELBOURNE ALL RIGHTS RESERVED. MCMIV
20 booklets each one 4to - 244x170mm x 6mm thick. The booklets are not separately paginated but continuously numbered from the first to last one. Booklet twenty finishes on page 1165 and an index. Each booklet though has a lovely unique coloured frontispiece. Many fine illustrations in the text. All the booklets, text and light grey-blue covers in fine condition, except for the covers on booklet one and twenty are a little rubbed. They are all housed in a large bottle green clamshell box with cloth boards, half bottle green morocco spine with raised bands and two red labels and fine gilt tooling. A very fine rare set.
- The conclusion of a lot of research into relatively scarce, varied and confusing details about ‘Cassells Dictionary of Cookery’ is hard to condense. It appears that the first edition in book form is un-dated and printed - 1875-76. There are four copies in British holdings; BL. Nat. Trust. Nat Lib. of Wales & Oxford. The next edition, -1877, has 10 coloured plates including a frontis, and many illustrations. An 1878-80 single volume in the BL appears to be a version issued in thirteen parts since the original blue paper binding of Part 1, price 6d, is bound in before the frontispiece. Each part cost 6d except the thirteenth, which sold for 8d. An 1888 OB rebound volume was originally issued in thirteen parts bound in red paper. An LB copy printed in 1896 at London, Paris and Melbourne by Cassell and Co Ltd is the version issued in ten parts costing 6d each, originally bound in blue paper then inexplicably rebound into one volume by the library. An OB volume was originally issued in ten parts costing 6d each and bound in blue paper. Quite why the libraries feel it is right to rebind into one volume these sets of original monthly booklets is unbelievable and unforgivable. The next significant issue in one volume was printed in 1904 in London, Paris, New York and Melbourne by Cassell and Co Ltd. It was now named ‘Cassells New Dictionary of Cooking’’ It appears it was issued as a single volume , This single volume was also issued in twenty fortnightly parts. (Inside booklet one of this set is a yellow form that people can fill out to order the booklets) There is no doubt that this set of booklets seen here are exceedingly rare, possibly as rare as Mrs Beeton's twenty four original parts of "Household Management'. The reason for the rarity is now obvious. After doing this research on Cassells Dictionary, the sets of the original booklets, whether ten, thirteen or twenty have mostly been rebound into single volumes by many libraries. Whereas it may be explained that rebinding the booklets into one volume helped to preserve them from the multiple handling of numerous readers, conversely, it loses forever the uniqueness of the original separately bound parts, all with their own covers. Although ‘Cassells Dictionary of Cookery’ books may not be fervently collected which may be explained by the fact they are published by a company rather than an individual. There are many booklets produced with great charm by companies promoting single products. Beautiful booklets of that ilk that come to mind are those promoted by Elizabeth David for various wine companies and Le Crueset. Another is Liebig Company's Cookery book. Cassell's booklets on Cookery are not promoting a product but rather published and sold by a company. They have been produced with great care and thought and are a large undertaking. As explained in the preface of the first booklet, it was set out in alphabetical dictionary format to enable the user to find a dish easily. Many of the recipes were made and tested by Mr V. Benoist of 30 Picadilly London. This is the same V. Benoist who set up on 26 Feb 1910 using the same name, the famous wholesale purveyor of food, beverages and tobacco. An exciting find and in some ways nicer than Beeton's booklets. Not found in any of the bibliographies nor auction records.

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Information

Modern category
ref number: 11216

David   Elizabeth     - Signed limited edition.
Italian Food
THIS SPECIAL EDITION OF ITALIAN FOOD HAS BEEN LIMITED TO 400 COPIES AND SIGNED BY THE AUTHOR, ELIZABETH DAVID, OF WHICH THIS COPY IS NUMBER 97/400. ELIZABETH DAVID (And also her full signature, undelined) WITH THE COMPLIMENTS OF CPC (UNITED KINGDOM) LTD., FOOD INGREDIENTS DIVISION CHRISTMAS 1988. BARRIE & JENKINS LONDON.
SPECIAL EDITION. Large 4to. Light grey paste-down and endpapers. Half-title. [1] Title page. [1] Second title page. [1] 1pp Contents. On the verso, a re-print of Kitchen scenes from Bartolomeo Scappi's Opera. 7-16 Introduction. p16 Acknowledgments. On verso; A painting of a Kitchen. 19-224. 225-239 [1] Index. Light grey paste-down and endpapers. Light grey cloth binding with silver writing on the spine. D/J as new. Internally very clean. As new.
- A very handsome book. With many coloured illustrations and wonderful reprints of paintings of numerous kitchen scenes. This glossy production definitely has the E.D. stamp. It has many interesting recipes and fulsome information on all things gastronomically Italian and Italian products. A signed copy of a limited edition of 400 only, published four years before her death. Probably the least known E.D. publishing collaboration.

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Information

Modern category
ref number: 11179

David.   Elizabeth     - With E.D's signature.
English Bread and Yeast Book
Elizabeth David English Bread and Yeast Cookery With illustrations by Wendy Jones - Allen Lane (with illustrated drawings of bread loaves)
FIRST EDITION. 1977. 8vo. Front and back paste-down and endpapers with illustrated drawings. [1] 1fep. Title page. [1] 1p Dedication Page to Jill Norman with a planche signed by the author and dated 2.11.1988. [1] (1)viii-x Contents. xi-xiv Acknowledgements. xv-xvi List of Plates. xvii-xxii Introduction. 1p History and Background. [1] 3-547. [1] (1)550-556 Bibliography. 557-591 Index. 10feps. Very good D/W. Dark Grey cloth boards and spine with gilt writing. Condition, as new. A very desirable copy, especially with the E.D. signature.
- Elizabeth David practised bread making for 15 years. In the book the first part is dedicated to flour milling and its history, on bread ovens, Assize Laws on weight, price and content of loaves. She crucially defines different types of flours available and explains distinctions between them. The second half of the book is devoted to recipes. She finally concurs with the author who wrote - 'the great thing about baking with yeast is the difficulty of failure'. It can also be said; the greatest thing about reading this book is the difficulty of not enjoying.!

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Information

Modern category
ref number: 11140