The American Pastry Cook: A Book of Perfected Receipts for Making All Sorts of Articles Required of the Hotel Pastry Cook, Baker, and Confectioner, Especially Adapted for Hotel and Steamboat Use, and for Cafés and Fine Bakeries

Jessup Whitehead

J. Whitehead & Company, 1894 - Cake - 225 pages

Contents

• Section 1: 1
• Section 2: 7
• Section 3: 7
• Section 4: 76
• Section 5: 119
• Section 6: 172
• Section 7: 173
• Section 8: 222

Bibliographic information

• Title: The American Pastry Cook: A Book of Perfected Receipts for Making All Sorts of Articles Required of the Hotel Pastry Cook, Baker, and Confectioner, Especially Adapted for Hotel and Steamboat Use, and for Cafés and Fine Bakeries; Volume 1 of Oven and range series, Jessup Whitehead
• Author: Jessup Whitehead
• Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
• Edition: 7
• Publisher: J. Whitehead & Company, 1894
• Original from: Harvard University
• Digitized: Oct 18, 2007
• Length: 225 pages