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Special Collections and University Archives

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https://hdl.handle.net/10919/85650

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Now showing 1 - 4 of 4

J.D. Hounihan's Bakers' and Confectioners' Guide and Treasure, a Practical Guide to the Art of Bread, Cracker, Cake and Pastry Baking
Hounihan, John Daniel (1877)
The Pastrycook and Confectioner's Guide: for Hotels, Restaurants, and the Trade in General, Adapted also for Family Use
Wells, Robert (Crosby Lockwood and Son, 1889)
The Technology of Bread-making, including the Chemistry and Analytical and Practical Testing of Wheat
Jago, William C.; Jago, William C. (Simpkin, Marshall, Hamilton, Kent, & Co. Ltd., 1911)
Twentieth century cook book; an up-to-date and skillful preparation on the art of cooking, and modern candy making simplified
(The Geographical Publishing Company, 1925)