This book is divided into two parts, viz: "General Instructions" and "Recipes."

In general, the information is sufficiently condensed to be clear only to such as already have a knowledge of the baking business.

In many cases the mistake is made by publishers of recipe books of going too far into the explanation of the use of the recipe.

A clear, limited explanation is sufficient for any baker who understands his business, and such a man will appreciate condensed information more than if he is forced to spend a lot of time in unnecessary reading.

Again, the scientific names and the chemistry of baking is all well enough, but what is needed in the bakery is a practical man - a man who can use the theoretical points in a practical way, and it will be my aim to make these points as clear as possible.