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Bread and Pastry Recipes of the World Famous Chefs United States

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Bread and Pastry Recipes of the World Famous Chefs United States CONTRIBUTORS ai f t St . is New Y k it 3 Emile B lly . Che Ho el Reg or C y Berd u f t st N ew Y rk it Jean S . o . Che Ho el A or o C y N f itz- t N ew Y k it Je an Millon . Che R Carl on or C y f kf t - Hot r kf t G man Henry Berger . Che Fran ur er F an ur . er y f t in G man Jules Kohler . Che Ho el Adlon Berl . er y ilhau f it-Zinkand afe S a isc G . M . Che Ta C an Fr nc o f t ti K sas it Adrian Delvaux . Che Ho el Bal more an C y 1 tt Geutsch t i M t a 5 O o . Chef Ho el W ndsor on re l D C am azzi . i i m Joseph . p . Chef Royal Po nc ana Pal Beach t t s t St . L i E . C . Peraul . Chef Plan er Ho el ou s i di t iu t hi Z John Ch appano , Chef Au or m Ho el C cago ’ . t i Geo . R . Meyer . Chef Rec or s Cafe Ch cago mbre ts . t t Gerard E g . Chef Cha eau Fron enac Q uebec f fi i t i Louis P a , Chef New W llard Ho el Wash ngton hannsen t i i Henry Jo . Chef Ho el Royal Palm M am rt zl er t St . is S i V ictor Hi . Chef Ho el Franc an Franc sco r erm eister . t i t i Emile Bu g , Chef Ho el Fa rmon San Franc sco i t G Martin G nder , Chef Ho el reen Pasadena S t t L S tin Joseph tol z . Chef Ho el Ponce de eon t . Augus e i B outrou e t i I Henr . Chef Ho el Shelbourne Dubl n . reland V an s t An Thos . Cooney . Chef Nuy Ho el Los geles D au vill er t . i Jules . Chef Palace Ho el San Franc sco t Arthur Taylor . Chef Ho el Raymond Pasadena tzenb er er . t is i Ernest O g . Chef Ho el Denn Atlant c City ' s t G t L Euro e L it Ce ar Obrech . Chef rand Ho el de p ucerne Sw zerland i t t H i Jules Boucher , Chef Arl ng on Ho el o t Spr ngs Grolimund i t t . t Chas . , Chef Wash ng on Ho el Seat le uillard . t . Jean J . Chef Ho el Adolphus Dallas i i i t s G St . i Cha . P er org . Chef Ho el Alcazar August ne . t i Peter Bona . Chef Ho el Chamberla n Fortress Monroe i Lesc arboura Ft . itt t Lou s , Chef P Ho el Pittsburgh ’ Pi afi i t John , Che Ho el Cape May Cape May t u renz t G . Wal er J . Chef Ho el alvez Galveston tt i t S . B . Pe eng ll . Chef Ho el Ormond Ormond Beach ff . t Al G eo . E . Scha , Chef Ho el bany Denver . Du a uier t in Ben E p q . Chef Ho el Arl gton Santa Barbara i i L i . t V i i W ll am eon Benzen . Chef Ho el rgin a Long Beach . t i Chas . A Frey . Chef Ho el Alexandr a Los Angeles i . i G . L t . S F . Ch d t p Interl aken it uc en us er ef ran Ho el Me ro ole . w zer l ané . U . G G Cloux . Chef S rant Hotel San Diego . Schlo ettk e t i t t D s A . Chef Wes m ns er Ho el re den , Germany L i f t . uc en Raymond . Che Ho el Congress A nnex Chicago L is in f t . ou The . Che Ho el Utah Salt Lake City s f t ff Jule Edward Bole . Che Ho el Je erson St . Louis J Bico chi f t ohn . Che Ho el Piedmont Atlanta Edw . is St . t F h . d i d t t t R J c el ewar Ho el P e mon A lan a . x t Leopold Sau . S eward Hotel Grunewald N ew Orleans en i . oui oux tewar . St . H r D F ll . S d Charles Hotel New Orleans 3 PREFACE In presenting to the public this book on BREAD AND PASTRY RECIPES we feel that we are presenting the most com plete authoritative and up- to —date book ever prep ared on the sub The j e c t . contributors being the finest chefs in the United States , C anada and Europe insure every recipe shown as right . These world famous chefs have given us their special recipes and they have made the expl anations so plain and so complete that a ny one can readily understand them . The great chefs who have prepared these recipes for us have all made cooking their life work and have been apprenticed under the finest and most practical teachers in the culinary lines in this country and abroad . A l arge portion of the Copy has been translated from the French . The finest chefs are generally the French or Swiss . They are not no t we literary men ; their language is flowery , but know that even with the difficulty that exists in expressing in English many of the Fren ch terms that the work as a whole will be easily understood and greatly appreciated . This is the first time in history that such a wonderful collection of recipes have been made obtainable for general use . These men ' ' are giving , in these recipes , their professional secrets . The calibre of the men who have prep ared these recipes is great and represents as ’ much as the great masters in other lines of the world s work . Nap oleon Bonap arte was a great general ; Shakespeare , a great author ; George Washington , a wonderful statesman ; and Thomas Edison , a masterful inv e nto r z— but we feel that the master chefs represented here are to be ’ considered j ust as great and doing j ust as much of the world s work as any of the famous men we have all been taught to revere and respect . The International Cooking Library , covering in ten volumes , every conceivable p art , section or angle of the cooking question makes it s possible for any one who will follow these recipe to be an expert cook . The great masters who have prep ared these recipes have spent their 8 lives studying and experimenting and are giving in these recipes their m best ideas and suggestions . These are dishes of the illionaires and the most p articul ar epicureans . We feel that this set of books is presented to the p ublic at j ust the opportune time . All people are beginning to realize that there is really no more important art than cooking and this should be so ; for what should be considered more important than what we eat ' The best health insuran ce is having the right kind of foods , properly prep ared . A man is at his best only when he is in robust health and nothing will undermine a person ’ s constitution so quickly as p oor food . The best dishes and the sure and absolute recipes for making them , are contained in this wonderful set of books . All the copy is from authorities j ust as p ositive and j ust as sure in this line as the noted Blackstone was on legal lines . We picked the best chefs in the world ; we would accept copy fro m no others . A careful study of the recipes and careful application o f the directions for same is all that is ne cessary t o produce the results that have made these men famous . of In the presentation this book , we wish only that sp ace would allow us to mention and p ay courtesy to the many men who have assisted t CO us in the various dep artmen s , py prep aration , translation , and o f editing , also the courtesies rendered by the managers the world renowned hotels whose chefs have been our contributors . INT E RNAT IONAL PUB L ISHING C O MPA NY I N D E ' LE CTU RE ON B READ MAKING t . FRANK BOCK , Pas ry Chef , PALACE HOTEL , San Francisco , Cal HOW TO MAKE YEAST YEAST FERMENT COMPRESSED YEAST BREAD MADE OF SPONGE AND FRENCH BREAD WITH FERMENT STRAIGHT DOUGH FOCKOS FRENCH SPLIT LOAVES MILK DOUGH HOME MADE BREAD HOME BREAD WITH WATER VIENNA BREAD MADE OF ONLY STRAIGHT DOUGH VIENNA BREAD MADE OF PULLMAN BREAD SPONGE NEW ENGLAND BREAD , Number one RAISIN B READ GLUTEN BREAD NEW ENGLAND B READ Number tw o GERMAN RYE BREAD RYE BREAD BOSTON BROWN BREAD HALF RYE BREAD BOSTON BROWN BREAD WITH BOSTON BROWN BREAD WITH SODA OR BAKING POWDER FERMENT BOSTON CREAM TOAST PULLED B READ PALACE DIFFERENT TOASTS GARNISHED FRENCH TOAST TOAST WITH OLIVE OIL AND MELBA TOAST CHEESE TOASTS . GARNISHED WITH SARDINE TOAST WITH OLIVE OIL CHICKEN FANC Y SA ND WI CHES FOR AFTERNO ON TEAS BARLOW SANDWICHES SCRAPED CHICKEN SANDWICHES SLICED CHICKEN AND LETTUCE SHREDDED CHICKEN SANDWICHES CHICKEN SALAD PALACE TURKEY AND TONGUE TURKEY TURKEY , HAM AND TONGUE SALAMI PRESSED BEEF TOMATO SWISS CHEESE WATERCRESS NEUFCHATEL CHEESE LETTUCE EGG PIMENTOE S ANCHOVIES ANCHOVY PASTE REGALIA FISH PASTE PATE DE- FOIE— GR A S NUTS AND OLIVES GAME SANDWICHES CAVIAR RO LLS BREAKFAST ROLLS FINGER ROLLS MILK ROLLS WATER ROLLS VIENNA ROLLS GERMAN ROLLS PARKER HOUSE ROLLS SANDWICH ROLLS GRAHAM ROLLS GRAHAM GEMS ROLLS MADE OF RYE BUNS FANCY BUNS TWISTS HOT CROSS BUNS SALLY LUN DRESDEN STOLLEN OR RAI SIN LOAF CHRISTMAS STOLLEN STAND ARD DO UGH FOR DIFFERENT C OFFEE C AKE S SMALL CAKE S FOR COFFEE OR SNAILS TEA PARTIES PLAI N BUND GUGGE LHUPF NUT BUND CAKE ST REUSSE LKU CHE N I I VAN LLA COFFEE CAKE DOUGH FOR FRU T ,TARTS GERMAN ROLLCOUCK ROLLCOU C K GREEK BREAD (Pam ROLLCOU CKS AND CRA MICK BERLI N PANCAKE MA SA RIN BRIOCHE PLAIN BUNS BUNS MADE OF SPONGE OPERA BUNS COCOANUT BUNS STRE USSE LK UCHE N— GERMAN COFFEE CAKE WITH SPONGE STYLE GERMAN STRE U SSE L CI NNAMON CAKE ALMOND COFFEE CAKE GERMAN APPLE CAKE CHEESE CAKE GUGGE LHUPF ZWIEBACK PRETZELS CHEESE CAKE BAKED I N SALT STICKS SQ UARES B A KING POWDER DOUGHNUTS YEAST RAISED DOUGHNUTS ENGLISH CRUMPETS AND FRENCH CRULLERS MUFFINS ENGLISH CRUMPETS MUFFINS t x t CRUM PETS , very sof mi ure WHEAT MUFFINS CORN MUFFINS POPOVER TEA BISCUITS SANDWICH ROLLS SCON S CORN BREAD IMITATION FRENCH ROLLS GRIDDLE CAKE AND WAFFLES WITH BAKI NG POWDER WHEAT CAKES WHEAT CAKES WITH YEAST GRAHAM BATTER CAKES GRAHAM CAKES WITH YEAST BUCKWHEAT CAKES BUCKWHEAT CAKES FLANNEL C A KES I NDIAN GRIDDLE CAKES RICE CAKES WAFFLES C REAM WAFFLES WAFFLE A ’ LA BOURGEOISE HOLLAND WAFFLES FRENCH SWEET WAFFLES RICE WAFFLES CONTINENTAL WAFFLES NEWPORT WAFFLES PASTR IES BE RD OU t JEAN S .
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