It is signed as well. Good first edition copys go for 400+dollars.
For those of you who don't know he was the Daniel Boloud of pastry from the 1920's to the mid 30's winning many gold medals at international exhibitions and salons. If you can ever find it I would highly recommend getting it. It covers pastry from wedding cakes to fine pastries with all industrial scale recipes for a professional shop.
The cakes alone will blow you away, better even than Ben Israel believe it or not.
I am a die hard fan of the "old syle" and have many books from that era. They are my inspiration. A funny thing is he calls for Methyl cellulose as an ice cream stabilizer!
Molecular cooking from 80 years ago, LOL.