The Modern Baker Confectioner and Caterer: A Practical and Scientific Work for the Baking and Allied Trades
London: The Gresham Publishing Company, 1907-1909. First Edition. Six large octavos, bound in the publisher’s original gilt-lettered green cloth, with Art Nouveau decoration to the upper boards and spines by Ethel Larcombe. Illustrated throughout with plates in color and black and white. The Modern Baker, Confectioner and Caterer is an important early 20th-century culinary and trade reference, issued in six volumes and edited by John Kirkland under the full title The Modern Baker, Confectioner and Caterer: A Practical and Scientific Work for the Baking and Allied Trades. Conceived not as a household cookbook but as a substantial professional manual for bakers, pastry cooks, confectioners, and caterers, the work brings together technical instruction, practical recipes, and detailed discussions of the materials, methods, and science behind commercial baking and allied food trades. With contributions from specialists and trade experts, it stands as a significant reference in the history of gastronomy, baking technology, confectionery, catering, and food production, and remains especially appealing to collectors of culinary history, professional cookery, hospitality, and early industrial food literature.
Provenance: From the library of Dr. William Woys Weaver, acclaimed American food historian and author, acquired directly from his historic home, Roughwood, in Chester County, Pennsylvania. Some slight rubbing and wear, a few corners bumped, minor discoloration, else in very good condition. Item #263
Price: $500.00