The past century has witnessed a marked advance in the baking and confectionery trades. No doubt this improvement has been brought about by the many valuable books and trade journals that have been published in the interest of our tradesmen, and it is a noticeable fact that the most successful bakers and confectioners are those that kept up to date by reading the best books and periodicals devoted to their line of work. We take pride in looking back to our first edition of THE ART OF BAKING, which we published more than twenty years ago. This little book contained 48 pages, and was the first bakers recipe book ever published in this country. It met with immediate success and two editions were issued inside of a year, which convinced us that we had supplied a long felt want. Including the seventh edition of THE ART OF BAKING, the total number of copies printed amounts to 90,000, which is conclusive evidence that our past efforts have met with the approval of our trademen, and in presenting this volume, the oighth edition, we feel confident that it will meet with the same success that has characterized the former editions. A recipe book, to be of any value at all, must be thoroughly practical and reliable, and it can only be such when it is written and compiled by a practical baker. The author of this book is at present, and has been for the past 40 years, actively engaged in this line of work and all recipes in this book have been thoroughly tried and tested, and are the results of his personal experience. Yours truly, H. HUEG. NEW YORK, 1905.
(Typographical errors above are due to OCR software and don't occur in the book.)
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