The Pastry Chef by Bert F. Phillips (1965) a cook book for bakers, illustrated
|Online Auction Description|
A detailed textbook for professional bakers and a reference book for anyone who loves to bake.
Hundreds of black and white illustrations.
Phillips, Bert F. The Pastry Chef. New York: Bonanza Books, 1965
213 pages with appendices, index and several blank "Personal Recipe" pages at end
Illustrations - over 300 black and while photographs, some drawings; step-by-step procedures and how it looks when ready to serve
Hard cover - Dust jacket in very good condition (Not new but looks like it.)
The purpose of the book "to give professional chefs a source of excellent international recipes, and to enable the housewife to produce the same specialties with ease at home."
Extensive coverage of candies and sweets, French pastries and puff pastries, dessert dishes, cakes, yeast dough and a section on cheese and salty things.
Where else will you find information on spun sugar art, working with marzipan -- and ice sculpture?
All with step-by-step details shown in illustrations
Chef Phillips was born in Vienna and trained in a famous pastry shop there. Later he entertained celebrities in North Hollywood and at the Royal Hawaiian Hotel in Waikiki before moving to Vancouver, Canada, to the well-known Wolf's Kitchen.
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