The hotel and restaurant dessert book / by K. Camille Den Dooven ...

Format:

Book

Author/Creator:

Den Dooven, K. Camille, 1889- author, publisher.

Contributor:

Colonial Press (Clinton, Mass.), printer.

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Desserts.

Pastry.

Penn Provenance:

Blank, Fritz (bookplate) (donor) (Kislak Center copy)

Physical Description:

xiii, [1], 353, [46] pages of plates : illustrations ; 24 cm

Edition:

Fifth printing.

Manufacture:

Clinton, Mass., U.S.A. : Printed by The Colonial Press Inc.

Place of Publication:

Weymouth, Massachusetts : Published by K. Camille Den Dooven, 925 Commercial Street, [1927]

Contents:

Part One. The art of pastry

Part Two. French pastry, Vienna pastry, petits-fours, etc.

Part Three. Puddings, cold sauces, hot sweets, sweet sauces, etc.

Part Four. Cakes, pies, muffins, criddle cakes, etc.

Part Five. Ice-creams, sherbets, frozen sweets, fruits served with ice-cream, etc.

Part Six. Fancy sugar work, bonbons, French chocolates, etc.

Part Seven. Bread and rolls.

Local Notes:

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

Kislak Center copy has the bookplate of Chef Fritz Blank on front free endpaper.

OCLC:

1378658085