Comprehensive Confectionery for Hotel, Café, Restaurant and General Bakery Practice: A Concise and Complete Guide to the Production of all Classes of Flour Confectionary with Additional Sections on Jam Making, Chocolates and Ice Cream Making, etc.

[1929?] First edition, first impression.  viii, 164pp, with several black and white illustrations in text.  Green cloth-covered boards with white lettering and decoration on the upper panel and spine.  8vo.  Boards are a little worn, marked and rubbed, gently rounded at corners and spine ends.  Endpapers a little rusted, with some faint and occasional spotting on the first and last few pages.  Gutters either side of the title page a little strained else internally neat, clean, and tight, albeit pages are a little less and than bright.  

Edward Perry was a confectionery specialist in the early part of the 20th century, now best remembered for this book, an influential technical guide for the  commercial production of sweet dishes, cakes, pastries and chocolate.  Aimed at professionals, it was intended to promote better organisation and methodology, improving processes as well as products.  It served as a standard reference for professional pastry-making and sweetmeat production, with recipes and techniques covering sweetmeats and fancy biscuits and commercial practices.  Now very hard to find, although copies are available in a few institutional libraries including the British Library.  .