The Art of Viennese Pastry. Marcia Colman Morton. Drawings by Wilfried Zeller-Zellenberg.

Format:

Book

Author/Creator:

Morton, Marcia.

Contributor:

Zeller-Zellenberg, Wilfried, illustrator.

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Pastry--Austria--Vienna.

Pastry.

Baking--Austria.

Baking.

Cooking, Austrian.

Austria.

Austria--Vienna.

Genre:

Cookbooks.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

xi, [1], 228 pages, [4] leaves of color plates illustrations (partly color) 22 cm

Edition:

First Edition

Place of Publication:

Garden City, N.Y., Doubleday & Company, Inc., 1969.

Contents:

Viennese pastry and how it grew

Ingredients

Utensils and tools

Spongecake & co. (Biskuit)

Tortes (Torten)

Short-dough pastries (Mürbteig)

Meringues and macaroons: Egg-white delights (Windmassen und Makronen)

The Wraparounds (strudel, puff pastry, cream puffs) (Teighüllspeisen)

Yeast breads and pastries (Germteig)

The final flourish: fillings and frostings (Füllen und Glasuren)

Cocktail pastries (Weinbäckerei)

Epilogue.

Notes:

Includes index.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy has dust jacket retained.

Kislak copy has marginal mark and ms. annotation.

OCLC:

11670