The Hotel and Restaurant Dessert Book offers recipes for classic desserts and confections ranging from simple, easy-to-prepare desserts to some of the most diabolically complex gourmet masterpieces ever created!!
COLLECTOR’S 1927 very hard-to-find vintage first edition hardcover cookbook - The Hotel and Restaurant Dessert Book by K. Camille Den Dooven.
Published by K. Camille Den Dooven, Weymouth Massachusetts. Copyright: 1927, first edition, copyright in Great Britain, the British Dominions and Possesions, fourth printing. Hard-to-find in such nice condition, and was not used in a kitchen. Pages and photographs are MINT.
The Hotel and Restaurant Dessert Book contains offerings suitable for virtually every taste and every conceivable occasion -- from affairs of state to affairs of the heart. This scarce gem is a sumptuous celebration of those most ephemeral of all artworks, a comprehensive guide for the hard-working professional pastry chef or the home baker.
Many BRILLIANT black and white full page photographic plates that include: The Little Chocolate Cabin on the Rocks (see photo), Rexall Silver Anniversary Cake, Birthday Cakes (see photo), Displays showing Bon Bons and Chocolate Eggs, French Pastry, several Award Certificates (see photo), Demonstration of Pulled Sugar and more. Photos do not fully capture exquisite detail; wait until you see. WOW!
TABLE OF CONTENTS:
The Art of Pastry; The Pastry Chef and His Work; Equipment; Economies of Better Management; Increasing Need of Training, and Opportunities for Trained Men; The Average Composition of Common Foods Used in Baked Goods, Confectionery, Ice-Creams, Etc.; Table of Weights and Measures; Substances Employed in Baking, Confectionery, and General Cookery
French Pastry and How to Make It; French Pastry (Puff Paste); French Pastry (Cream Puff Paste); French Pastry (Sponges, Etc.); Sponge Cakes; Gateaux; Butter Cream Rolls and Others; Vienna Pastry; Large Vienna Cakes; Butter Creams; Franchipanne; Meringue; Pastry Cream; French Fruit Tarts; French Sweet Dough Products; Petits-Fours Glaces; Fancy Cakes; Petits-Fours Secs.
Baked Puddings; Chilled Puddings; Souffle Puddings; Steamed Puddings; Boiled Puddings; Cold Sweets; Hot Sweets; Fritters and Pancakes; Cup Custards and Others; Sweet Sauces; Stewed Fruits
Retail Pound Cakes and others; Pies; Biscuits, Muffins and Scones, Etc.; Doughnuts and Crullers; Waffles and Griddle Cakes
French and American Ice-Creams, Sherbets, and Water-Ices; Frozen Sweets; Frozen Puddings; Bombes; Coupes; Mousses; Biscuits Glaces; Souffles Glaces; Floating Hearts; Parfaits; Fruits Served with Ice-Cream; Frozen Punches and Others
Fancy Pieces and How to Make Them; Descriptions of Fancy Pieces; The Boiling of Sugar; Fondants; Icings; Crystallized Confections; Bonbons; Soft Caramels; Glaced Nuts and Fruits; French Chocolates; Syrups
Bread and Rolls; Sweet Dough; Pure Fruit Jams, Marmalades, and Jellies; Glossary of Technical Terms and Names Used in Baking and Confectionery and Index.
Hardcover, dark blue cloth boards, gilt spine & cover titles, 353 pages, 9" high by 6.2" wide. Pages MINT. No writing, tears or marks. Binding tight. Fine vintage conditionl. Pages near fine/bright/clean/minimal shelfwear-fbep yellowing-imprint. Cover near fine/excellent/bright/clean/light shelfwear. Impossible to find this cook book in such great condition.
An invaluable guide and handbook guide for students, home cooks and accomplished culinary artists alike, no home or professional kitchen should be without it. Do not pass up this collector’s out-of-print gem; will make a FABULOUS gift!!
1927 'The Hotel and Restaurant Dessert Book', K. Camille Den Dooven, Award-Winning Master Chef, RARE First Edition, Illustrated, French Pastry, Cakes, Ice Cream, Baking, Out-of-Print