The hotel book of breads and cakes
Subtitle: French, Vienna, Parker house and other rolls, muffins, waffles, tea cakes; stock yeast, and ferment; yeast-raised cakes, etc., etc., as made in the best hotels and restaurants. Being a part of the "Oven and range" series, originally published in the Chicago Daily National Hotel Reporter
By: by Jessup Whitehead
Contributors: University of Leeds. Library
Publisher: [s.n.]
Published: 1881
Place of publication: [Chicago
Language: eng
Number of pages: 58
Subjects: Bread; Cake
Notes: [22] pp, at end are entitled "Cook's scrap book. Blank pages for writing recipes upon", and contain information relative to food and cooking.

This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

The University of Leeds Library.