Perfection in baking / issued by Bakers review. General rules and instruction in all branches of American baking. In nine parts, each part containing many new theories and new ways of composing recipes, and furthering the culinary education of the professional baker as well as the housekeeper.

Format:

Book

Contributor:

Braun, Emil.

Gregory, William R.

Nick Malgieri Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking.

Baking.

Penn Provenance:

Malgieri, Nick (donor) (Malgieri Collection copy)

Physical Description:

111 pages, 1 unnumbered page : illustrations ; 23 cm

Edition:

[Fifth edition].

Place of Publication:

New York : Wm. R. Gregory Co., Publishers, Produce Exchange, [©1902]

Contents:

Part I. Puff paste, pies, tarts, etc.

Part II. Puddings, soufflé, etc.

Part III. Ice creams, sherbets, jellies, etc.

Part IV. Sponge cakes, pound cakes, layer cakes, etc.

Part V. Small cakes, cookies, cup cakes, drop cakes, etc.

Part VI. Macaroons, kisses, fancy cakes, etc.

Part VII. Molasses and honey cakes

Part VIII. Yeast, bread, biscuits, coffee cakes, muffins, etc.

Part IX. Icings, fillings, fancy cakes, colors, etc.

Miscellaneous recipes.

Notes:

Edition statement on p. 111 "New recipes in 5th edition".

"Copyrighted, 1902, by Wm. R. Gregory Co."

"Being confident of the success of my efforts in demonstrating some new and practical points to all interested in baking, and wishing to prepare delicious desserts, I shall herewith give my recipes in several parts, each part treating upon a different branch in the art of baking."--Preface signed Emil Braun

At end of each part there are general rules and blank page for notes and recipes.

Publisher's advertisements: [1] page at end.

Local Notes:

Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.

OCLC:

232008458