Two Hundred Recipes For Making Desserts: Including French Pastries (1912)

Hulse, Olive M

ISBN 10: 1120949181 / ISBN 13: 9781120949189

Published by Kessinger Publishing, 2010

About this Item

Seller Inventory # I-9781120949189

Bibliographic Details

• Title: Two Hundred Recipes For Making Desserts: Including French Pastries (1912)
• Publisher: Kessinger Publishing
• Publication Date: 2010
• Language: English
• ISBN 10: 1120949181
• ISBN 13: 9781120949189
• Binding: Soft cover
• Condition: New

About this title

Synopsis

Two Hundred Recipes For Making Desserts: Including French Pastries (1912) by Olive M. Hulse is a cookbook that contains 200 recipes for making a variety of desserts, including French pastries. The book is divided into chapters based on the type of dessert, such as cakes, puddings, pies, and ice creams. Each recipe includes a list of ingredients and detailed instructions for preparation. The book also includes tips and techniques for making desserts, as well as suggestions for serving and storing them. The author, Olive M. Hulse, was a noted culinary expert and writer who published several cookbooks during the early 20th century. This book is a valuable resource for anyone interested in baking and making desserts, and it provides a glimpse into the culinary traditions of the early 20th century.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.

From the Author

When originally published in 1912, the author said:

"If not the most important, surely desserts are the most interesting course on the bill-of-fare, the last and parting word with which the skillful hostess bids her guests let the memory of her repast linger in their minds as on their palates.

"The range is wide. The best cakes, pies, ice-creams, and fruit desserts are here included, in addition to those delicate and aesthetic importations from dainty France, not yet as widely known as they deserve to be by their name of French Pastries. Within these broadened limits, the modern woman will find ample chance for the expression of her own taste and personality, and be able to crown her luncheons and dinners with delicious marvels of pastry-making, garnered from every land where cooking has attained the dignity of a fine art."