The American Pastrycook

The American Pastrycook: A Book Of Perfected Receipts is a cookbook written by Whitehead and Jessup in 1894. The book is a comprehensive guide to pastry-making, with hundreds of recipes for cakes, pies, tarts, and other desserts. The authors provide detailed instructions for each recipe, including measurements, cooking times, and tips for achieving the perfect texture and flavor. The book also includes a section on the history of pastry-making in America, as well as information on ingredients and equipment. With its focus on classic American desserts and its attention to detail, The American Pastrycook is a valuable resource for both amateur and professional bakers.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.