Art of Fine Baking  make a croissant desserts,  and pastry the heart desires, Paula Peck introduces readers to the art of fine baking. A cookbook for the beginning baker contains a range of recipes for cakes, breads, pastries, and coffee cakes, as well as hors d'oeuvres and appetizers.

The Art of Fine Baking by Paula Peck 1961

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Condition: Very Good  -Text is clean.  Pages intact.  Cover is reinforced neatly with clear narrow library tape to front-end paper. No edge-wear.  Minor crush at tail.  Dust Jacket has chipping at top edge.  

James Beard wrote: The Art of Fine Baking: “... is as complete a treatise on the art of baking as you will find in the English language.”  With recipes for sophisticated desserts and pastries, Paula Peck introduces readers to the art of fine baking. This book contains a range of recipes for cakes, breads, pastries, and coffee cakes, as well as hors d'oeuvres and appetizers. The first section is devoted to general information and definitions of baking terms, equipment, and ingredients. Instructions for decorating the finished confections are included.  Peck has included descriptions of baked goods which may be prepared in advance and shortcut techniques to speed up the preparation. 

Publishing details
Hardcover: 320 pages
Simon & Schuster  (January 1 1961)
ISBN 13: 978-0671043452
Dimensions: 15.5 x 2.6 x 20.4 cm
Weight: 669 g