Chapter XXII: Preface (22)

This is the title in brief of "Paul Richards' Book
of Breads, Cakes, Pastries, Ices and Sweetmeats,
Especially Adapted for Hotel and Catering Purposes."
The author is known as one of the most
skillful all around bakers, pastry cooks and confectioners
in America, and has demonstrated the
quality of his work in leading hotels. In writing
this book he took particular pains to have the
recipes reliable and worded in such simple fashion
that all who read them may readily understand
and work from them. The book is in seven parts.