(Pastry - Danish)  Nordisk Bager-Og Konditor-Leksikon. 

2 vols. Edited with contributions by Georg Boie, Hilbert Gronbech, Oskar Lind, Leo Madsen, Carl Moller & Helmut Rosenthal. 1,274 pp. Profusely illus. incl. color plates. 10x7.75", 3/4 calf & marbled boards, gilt-lettered spines, raised bands, jackets. First Edition. Kobenhavn: Forlaget Lind & Boie, 1949.

A major mid-century Nordic bakery and pastry lexicon from Denmark, with every type of baked good, savory and sweet, listed in alphabetical order, as an encyclopedia. From bread and cakes, to candy, chocolate, petit fours, fancy icings, etc. Near fine in very good jackets; scarce.