Paula Peck, The Art of Fine Baking, 1st edition 1961 (out of print)
|Online Auction Description|
Paula Peck was serious about fine baking and had the ability to convey to the readers of her cook book the fine points of baking technique without scaring them off. She avoids complicated techniques expressed in jargon understood only in esoteric culinary circles... The legendary James Beard was much impressed by this âtreatise on baking.â
It should be pointed out that The Art of Fine Baking is intended for serious bakers and those who wish to learn how to handle a sticky dough as well as a rich, non-sticky dough. This is for the cook excited by a perfect butter cream or simply in learning Peck's highly unorthodox, but very effective, way to get the fluffiest possible eggs to use in cakes.
Hard covers in good condition; decorated end papers
Simon and Schuster, New York, 1961
9 1/2â x 6â
320 pages, including index
Books of this vintage do not have ISBN numbers in them.
A facsimile or reprint edition by Galahad Books sold in 2007 for over $30.00!
This copy is fragile â well-loved and well-used - still holding together but trying to separate. There are many tiny penciled notations that may be of interest (if you can read them) to another serious cook. Some of these compare Peck's ingredients or methods with other chef's recommendations.
A fan speaks for many others: âShe was a truly gifted cook who anticipated so many trends in food and cooking that were inspired and innovated back in the 60's. I treasure my falling apart copiesâ
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