The Pastry Chef

New York, New York, U.S.A.: Avi Pub Co, 1983. Edge and corner wear; scuffed and scratched; corners are bumped and rubbed; some shelf wear; spine is split; stained boards; former owner's name is in ink on the base of the outer page edges; a few of the interior pages are stained; overall still a nice readable used first edition! White boards with a black and white pictorial front and black lettering. 674 informative and educational pages nicely enhanced by black and white photographs and illustrations! "The Pastry Chef is a comprehensive reference resource for the baker and pastry chef. It has evolved from an earlier, successful two-volume book, Modern Pastry Chef. Changing times and eating habits, nutritional awareness, food selection, and food preparation and service produced a need for organized production systems and efficient service. Prepared mixes, fillings, and quick-frozen bread products, all of which are now quite common in mass-feeding and quick-feeding operations as well as in many hotels, restaurants and institutional feeding establishments, reduce the preparatory work of the pastry chef." ------ from the Preface.. First Edition. White Boards. Good-/No Jacket. 8vo - over 7¾" - 9¾" tall.