The royal baker and pastry cook : A manual of practical cookery

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About this eBook

Creator Royal Baking Powder Company
LoC No. 02024332
Title The royal baker and pastry cook : A manual of practical cookery
Original Publication New York: Royal Baking Powder Company, 1902.
Note Reading ease score: 80.8 (6th grade). Easy to read.
Credits Susan E., A Marshall and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
Summary "The Royal Baker and Pastry Cook: A Manual of Practical Cookery" is a culinary manual written in the early 20th century. This comprehensive guide focuses on the art of baking and pastry preparation, providing readers with a wealth of recipes and techniques essential for both amateur and professional cooks. The text covers everything from basic bread and biscuit recipes to elaborate cakes and pastries, all featuring the use of Royal Baking Powder, which plays a crucial role in achieving optimal baking results. The opening of the manual lays the groundwork for its instructional content, featuring notes for effective transcription and clarifications on text formatting. It emphasizes the significance of using quality ingredients, such as Royal Baking Powder, to produce a variety of baked goods with proper techniques. Additionally, it provides guidelines on measuring ingredients, mixing techniques, and oven temperatures necessary for perfecting recipes. The beginning highlights the book's practical approach by showcasing an extensive alphabetical index of recipes, indicating a wealth of baked goods the reader can master. (This is an automatically generated summary.)
Language English
LoC Class TX: Technology: Home economics
Subject Pastry
Subject Cooking, American
Subject Baking
Category Text
EBook-No. 73744
Release Date
Copyright Status Public domain in the USA.
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