250 Breads, Biscuits and Rolls – Restored and Updated Edition
Home baking is fun and rewarding—especially with these 250 classic, tested recipes from the 1953 Culinary Arts Institute edition.
This restored version includes modern metric equivalents (weights in grams) and helpful notes on yeast conversions for today’s kitchens, while preserving all the original charm and straightforward instructions.
Topics include:
What to Know Before You Start
Breads with Yeast (sponge and straight dough methods)
Quick Breads
Rolls and Buns
Coffee Cakes and Breads
All Kinds of Biscuits
Muffins and Popovers
Doughnuts, Fritters and Crullers
Pancakes and Waffles
Frostings, Glazes and Toppings
Whether you’re a fan of vintage cookbooks, a traditional home baker, or looking for reliable mid-century favorites, this collection delivers. Perfect for everyday loaves, weekend brunch, or holiday baking.
Download the free sample and start baking today!
