paul_richards_pastry_book_1907.pdf

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PAUL
RICHARD'S
PASTRY
Complete
Book
of
Practical
Its
BOOK
Pastries,
Ices
Comprising
Breads,
Cakes,
and
Sweetmeats.
Especially
Adapted
for
Hotel
and
Catering
Trades.
The
Most
Thoroly
Kind.
and
Up-to-Date.
Fully
Indexed
Published
by
THE
HOTEL
MONTHLY
PRESS
JOHN
WILLY,
Inc.
123
North
Wacker
Drive
Chicago
6,
III.
PRINTED
IN
U.S.A.
I.
773
PREFACE
TN
this
book
I
have
endeavored,
to
the
best of
my
ability,
to
tell
how
to
make
breads,
cakes,
pastries,
ices,
creams,
and
candies
for
the
baker,
pastry
cook,
and
confedlioner
ambitious
to
do
good
v?ork.
in
this
business
is
My
own
success
due
to
a
careful
study,
of
the materials
and
to
painstaking
work
covering
a
period
of
twenty-five
years
demanded.
in
places
where
good
work
was
My
objea
in
writing
this
book
is
to
improve
and
to
raise
the
pastry
cook
to
a
higher
plane
the
standard
of
pastry
work,
to
by
enabling
him
command
higher
wages
than
have
heretofore
been
customarily
paid;
also
to
elevate
the
bread
and
pastry
cooking
to
the
plane
of
high-class
meat
cooking.
The
making
of
nxjw
is
the
book
has
been
a
labor
of
love,
and
fruit
my
earnest
desire
that
the
work
shall
bear
by
popularizing,
not
alone
the
consump-
tion
of
pastry,
but
also
the
profession
of
pastry
making.
Facl
Richards.

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