Paul Richard's [i.e. Richards'] pastry book : comprising breads, cakes, pastries, ices and sweetmeats. Especially adapted for hotel and catering trades. The most complete book of its kind. Thoroly practical and up-to-date. Fully indexed.

Format:

Book

Author/Creator:

Richards, Paul.

Contributor:

Nick Malgieri Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Pastry.

Penn Provenance:

Malgieri, Nick (donor) (Malgieri Collection copy)

Physical Description:

172 pages, 6 unnumbered pages, 1 unnumbered leaf of plates : portrait ; 26 cm

Other Title:

Paul Richards' pastry book

Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

Richards' pastry

Place of Publication:

Chicago, Ill. : Published by The Hotel Monthly Press, John Willy, Inc., 123 North Wacker Drive, [1907?]

Contents:

Part 1. Fruit jellies and preserves; jams jellies compotes and syrups; preserved crushed fruits for sherbets and ices; preserving of pie fruits; sugar boiling degrees; colors

Part 2. Pastry and pie making, pastes and fillings; pastry creams, patty cases, tarts and tartlets, icings

Part 3. Cake baking

Part 4. Puddings and sauces

Part 5. Ice cream making

Part 6. Breadmaking

The pastry-room in the hotel

Part 7. Candy making and miscellaneous recipes

Bread economies in the hotel.

Notes:

Title page printed within double-ruled border.

"In this book I have endeavored ... to tell how to make breads, cakes, pastries, ices, creams, and candies for the baker, pastry cook, and confectioner ambitious to do good work."--Preface.

Recipes printed in two columns.

Includes index.

Publisher's advertisements (3 pages) at end.

Local Notes:

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

OCLC:

3468767