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The Art of Fine Baking, 1961

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As described by Booth & Williams

The Art of Fine Baking by Paula Peck. New York: Simon and Schuster, 1961. 320 pages. Hardcover with dust jacket. Collection of great recipes in the classic tradition. Make puff pastry and croissants, breads and coffeecakes that taste like those of Paris and Vienna, like heaven on earth. If you are tired of instant living, if you want to know the deep pleasure of creating in your kitchen, if you want to enjoy and serve the best, this is the baking book for you.

About the Seller

Booth & Williams
Booth & Williams

Booth & Williams stands at the timeless intersection of vintage and vogue. From first editions and fine bindings to eclectic blends by subject, color, period, and texture, our classic book decor warms and distinguishes today's personal and professional spaces. Our weekly offerings are curated exclusively for One Kings Lane's customers.

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Product Information

Materials:
hardcover/cloth
Size:
6.5" L x 1" W x 9.5" H
Color/Finish:
multi