This rare vintage 1938 hardcover first edition of Handbook of Food Manufacture is "A handbook of practical food information, containing factory tested commercial formulae and descriptions and analyses of prepared foods and raw materials for manufacturer, chemist, plant superintendent, food buyer, and broker, in the baking, beverage, confectionary, condiment, essence, fruit juice, fruit, flavor, ice cream, preserving, spice, and allied food industries". Written by food research chemist Dr. F. Fiene and food chemist Saul Blumenthal, this book is full of charts, lists and precise examinations of food products and their components. The book is in good used condition with the dust jacket missing and some minor wear to the edges of the cover. The original owner's name is written inside the cover and on the title page, but there are no marked or torn pages and good overall color quality.
Hardcover, 603 pages
6.2 x 9.25 inches
This rare vintage 1938 hardcover first edition of Handbook of Food Manufacture is "A handbook of practical food information, containing factory tested commercial formulae and descriptions and analyses of prepared foods and raw materials for manufacturer, chemist, plant superintendent, food buyer, and broker, in the baking, beverage, confectionary, condiment, essence, fruit juice, fruit, flavor, ice cream, preserving, spice, and allied food industries". Written by food research chemist Dr. F. Fiene and food chemist Saul Blumenthal, this book is full of charts, lists and precise examinations of food products and their components. The book is in good used condition with the dust jacket missing and some minor wear to the edges of the cover. The original owner's name is written inside the cover and on the title page, but there are no marked or torn pages and good overall color quality.
Hardcover, 603 pages
6.2 x 9.25 inches
