The American pastry cook
Subtitle: a book of perfected receipts for making all sorts of articles required of the hotel pastry cook, baker, and confectioner, especially adapted for hotel and steamboat use, and for cafés and fine bakeries
By: by Jessup Whitehead.
Contributors: Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Edition: 7th ed.
Series: The Oven and range series ;; v. 1
Publisher: J. Whitehead & Co.
Published: 1894
Place of publication: Chicago
Language: eng
Number of pages: 225
Subjects: Cake; Confectionery; Quantity cookery
Other titles: Hotel pastry cook.
Notes: Bitting, K.G.  Gastronomic bib., p. 494
Spine title: Hotel pastry cook.
Three of the parts have separate title pages.
Includes index.
Source: Gift of A.W. Bitting, presented in memory of Katherine Golden Bitting, Oct. 6, 1939.
Table of contents: title: The hotel book of fine pastries; title: The hotel book of puddings; title: The hotel book of breads and cakes; title: The hotel book of salads and cold dishes.