Former head teacher of the London National Bakery School, the oldest known bakery school still in operation, John Kirkland assembled an exhaustive text on the science, history, technique, and business of baking and catering. We have never before seen such a comprehensive text with a particular focus on the baking side of the food industry.
Published between 1907 and 1909 in six volumes, The Modern Baker, Confectioner & Caterer covers the history and properties of flour and bread, bread types in England and around the world, piping, sugar work, entremets, ices, ornamental pieces, savory dishes—from sauces to fruit and vegetable dishes to entrées—bakery equipment and management, distribution, and bookkeeping.
These volumes are stunning and meant to last, supplemented with the most cutting edge photography of the day—including micro photos and some color photography—illustrations, maps, tables and charts, all printed on high quality paper stock. Recipes are contained within the academic text as prose, and measurements are by weight in the imperial system. No doubt indispensable to a budding entrepreneur of the early 20th century.
Each volume is handsomely bound in olive green cloth with a three tone art nouveau design and a solid Very Good. The interiors are largely clean and unmarked and the binding sound. General signs of use and wear are evident. Volume I is dated 1907, Volume II bears no date, Volumes III and IV 1908, and Volumes V and VI 1909. Engrossing.