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From the bold aroma of smoked arctic char to the delicate flavor of saffron buns
from masterpieces of Art Nouveau and Art Deco to the graphic appropriations of the German Democratic Republic
Recipes range from the familiar
where they had been captured by the Japanese during World War II
he was cooking at Scott's Bar-B-Q
(*NEW ARRIVAL*) (Confectionery) Adolf Heckmann. Karamel-Arbeiten Beef From the bold aroma ofIllus. from drawings & photographic frontis. Cloth backed pictorial blue gray boards. First Edition. Leipzig & Nordhausen: Heinrich Killinger, c. 1915 20's. Adolf Heckmann was a prolific author of elaborate German confectionery tomes, often including folding charts and blueprints for creating decorated cakes and confections. This slim book is all about making caramels, and is in near fine condition (minor foxing). In German. (28)
