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Pastry

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• Baked products

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• Pastry -- Early works to 1800
• Doughnuts
• Pies

• Le Patissier Royal Parisien: ou, Traité Élémentaire et Pratique de la Patisserie Ancienne et Moderne (2 volumes in French; Paris: J. G. Dentu, 1815), by M. A. Carême
  • Volume 1: page images at Gallica
  • Volume 2: page images at Gallica
• The Complete Confectioner, Pastry-Cook, and Baker (Philadelphia: J. B. Lippincott and Co., 1864), contrib. by Eleanor Parkinson (multiple formats with commentary at MSU)
• The American pastry baker, or, General instructor in the baking of all kinds pastries, cakes & custards, (Philadelphia, Hoffman & Morwitz, [1872]), by Frederick Otto (page images at HathiTrust)
• The peerless pastry book containing recipes for baking and pastry work ... (Seattle, Wash., [c1910]), by John Blitzner (page images at HathiTrust)
• The kitchen companion, containing valuable recipes for ice creams, puddings, pies, cakes, blanc mange, custards, &c., &c., being and excellant guide to the housewife. (Philadelphia, Richards, Warren & Flint brothers, [1869]) (page images at HathiTrust)
• Two hundred recipes for making desserts, including French pastries / by Olive M. Hulse. (Chicago, U.S.A. : Hopewell Press, c1912), by Olive M. Hulse (page images at HathiTrust)
• Deutsch-amerikanische feinbäckerei und conditorei, ([New York, Druck von W. I. Schaufele, 1898]), by Emil Braun (page images at HathiTrust)
• The complete practical pastry cook, (Chicago, J. T. Gill, 1889), by J. Thompson Gill (page images at HathiTrust)
• Modern practical cake baking, (Palo Alto, Cal., Times publishing company, 1915), by William Harold Brooks (page images at HathiTrust)
• Perfection in baking. (Urica, N.Y., 1893), by Emil Braun (page images at HathiTrust)
• One hundred & twenty-five recipes; bread, cakes & pies, ([New York, Dempsey printing co., 1915]), by Nellie Immig (page images at HathiTrust)
• Perfection in baking, by Emil Braun. General rules and instructions in all branches of American baking. In nine parts, each part containing many new theories and new ways of composing recipes, and furthering the culinary education of the professional baker as well as the housekeeper. (Chicago, H. R. Clissold, 1895), by Emil Braun (page images at HathiTrust)
• Baker's friend; up-to-date receipts, ([Toledo, Eoff-Sewell co.], 1921), by James L. Mackenzie (page images at HathiTrust)
• Bread and pastry recipes of the world famous chefs, United States, Canada, Europe; the bread and pastry book from the International cooking library, comp. and ed. by A.C. Hoff. (Los Angeles, Cal., International publishing co., 1913), by A. C. Hoff (page images at HathiTrust)
• International dessert and pastry specialties of the world famous chefs, United States, Canada, Europe; the dessert book, from the International cooking library, comp. and ed. by A.C. Hoff. (Los Angeles, Cal., International publishing co., 1913), by A. C. Hoff (page images at HathiTrust)
• La cuisiniere Five Roses : comprenant 1001 recettes eprouvées et autorisées par l'emploi qu'en ont fait au delà de 2,000 ménagères canadiennes : set ouvrage content en plus un très grand nombre d'observations utiles destinées à l'emploi de farine Five Roses dans les différents genres de mets, le tout vérifié et approuvé. (Montréal : Lake of the Woods Milling Co., c1915), by Lake of the Woods Milling Company (page images at HathiTrust; US access only)
• Breads, cakes, and pies in family meals : a guide for consumers / (Washington : U.S. Dept. of Agriculture, Agricultural Research Service, Consumer and Food Economics Institute : for sale by the Supt. of Docs., U.S. Govt. Print. Off., 1971, 1976 printing), by United States. Agricultural Research Service (page images at HathiTrust)
• Cook and confectioner. (Philadephia : Leary & Getz, c1849), by Eleanor. Complete confectioner Parkinson and J. M. Sanderson (page images at HathiTrust)
• The twentieth century book for the progressive baker, hotel-confectioner, ornamenter and ice cream maker : the most up-to-date and practical book of its kind (Boston, Mass. : F.L. Gienandt, c1913), by Fritz Ludwig Gienandt (page images at HathiTrust)
• La cuisine et la pâtisserie bourgeoises à la portée de tous, (Paris, J. Lebègue, 1900) (page images at HathiTrust; US access only)
• The vest pocket pastry book, containing 500 receipts including fifty-seven for hot puddings...; seventy-seven for cold puddings...; ninety for ice creams... etc. ... all of which appeared originally in serial form in the Hotel monthly... (Chicago. The Hotel monthly press, [c1905]), by John E. Meister (page images at HathiTrust)
• Le patissier royal parisien, : ou traité élémentaire et pratique de la patisserie ancienne et moderne; suivi d'observations utiles aux progrès de cet art, et d'une revue critique des grands bals de 1810 et 1811; / (A Paris : chez mm. J. Renouard ... [and 5 others], 1841), by M. A. Carême, contrib. by American Institute of Wine & Food (page images at HathiTrust)
• Homemade bread, cake and pastry / (Washington, D.C. : U.S. Dept. of Agriculture, 1937), by Florance B. King and Adelle B. Freeman (page images at HathiTrust)
• Two hundred recipes for making desserts, including French pastries / (Chicago, U.S.A. : Hopewell Press, c1912), by Olive M. Hulse and Katherine Golden Bitting Collection on Gastronomy (Library of Congress) DLC (page images at HathiTrust)
• Fancy cake baking. (New York, H. Heide, Inc., c1940), by Henry Heide (page images at HathiTrust; US access only)
• Gebildbrote der Hochzeit. (Wien : Verlag des Vereines für österreichische Volkskunde, 1911), by Max Höfler (page images at HathiTrust; US access only)
• Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, especially adapted for hotel and catering trades. (Chicago, The Hotel monthly, c1907), by Paul Richards (page images at HathiTrust)
• Paul Richard's pastry book. (Chicago, The Hotel monthly, [1907?]), by Paul Richards (page images at HathiTrust)
• Cakes for bakers / (Chicago : Bakers' Helper Co., c1921), by Paul Richards (page images at HathiTrust)
• One hundred & one layer cakes / (San Francisco, Calif. : Paul Elder and Company, c1907), by May E. Southworth and Paul Elder and Company (page images at HathiTrust)
• Homemaker preferences for pies and canned and frozen cherries / (Washington, D.C. : U.S. Dept. of Agriculture, Agricultural Marketing Service, 1956), by Daniel B. Levine (page images at HathiTrust)
• Cookery and pastry, as taught and practised by Mrs. Maciver, teacher of those arts in Edinburgh : to which are added figures of dinner and supper courses, from five to fifteen dishes, also, a correct list of everything in season for every month in the year. (Edinburgh, Printed by Alex. Lawrie & Co. for J. Fairbairn, 1805), by Susanna MacIver (page images at HathiTrust)
• Manuale di cucina e di pasticceria. (Casale Monferrato : F. lli. Marescalchi, [1914]), by Amedeo Pettini (page images at HathiTrust; US access only)
• Pastry for the restaurant ; receipts especially adapted for hotels of the European plan / (Chicago, Ill. : The Hotel monthly press, [©1915]), by Paul Richards (page images at HathiTrust)
• Pastry wrinkles : how to make and bake delicious hot breads, cake and pastry... / ([Chicago] : Armour and Co., ©1912), by Fannie Merritt Farmer and Armour and Company (page images at HathiTrust)
• Sweets without sugar. (New York : M.S. Mill Co., [1943]), by Marion White (page images at HathiTrust; US access only)
• Saleable shop goods for counter-tray and window : (including "popular penny cakes") : a practical book for all in the trade / (London : Office of the Baker and Confectioner, 1907), by Fredk. T. Vine (page images at HathiTrust; US access only)
• Savoury pastry : savoury dish and raised pies, pork pies, patties, vol-au-vents, mincemeats and pies, and miscellaneous savoury pastries / (London : Office of the "Baker and Confectioner,", 1900), by Fredk. T. Vine (page images at HathiTrust; US access only)
• The art of pastry making : according to the French and English methods, including cakes, sweetmeats and fancy biscuit baking, and all kinds of confectionery, plain and ornamantal : a concise practical guide prepared for the use of confectioners, pastrycooks, and private families / (London ; New York : Ward, Lock, Bowden, 1893), by Emile Hérisse (page images at HathiTrust; US access only)
• Il pasticciere e confettiere moderno : raccolta completa .... / (Milano : U. Hoepli, 1907), by Giuseppe Ciocca (page images at HathiTrust; US access only)
• Practical pastry : a handbook for pastrybakers, cooks and confectioners / (London : Hampton & Co., 1894), by Fredk. T. Vine (page images at HathiTrust)
• The complete confectioner, pastry-cook, and baker. Plain and practical directions for making confectionary and pastry, and for baking; with upwards of five hundred receipts: consisting of directions for making all sorts of preserves, sugar-boiling, comfits, lozenges, ornamental cakes, ices, liqueurs, waters, gum-paste ornaments, syrups, jellies, marmalades, compotes, bread-baking, artificial yeasts, fancy biscuits, cakes, rolls, muffins, tarts, pies, &c., &c. With additions and alterations, (Philadelphia, Lea and Blanchard, 1846), by Eleanor Parkinson (page images at HathiTrust)
• Cakes and pastries, ([Chicago, c1923]), by Cleve Carney (page images at HathiTrust)
• Cakes for bakers, (Chicago, Bakers' helper co., 1922), by Paul Richards (page images at HathiTrust)
• Practical pastry : a handbook for pastrybakers, cooks and confectioners / (London : Office of the "Baker and Confectioner", 1907), by Fredk. T. Vine (page images at HathiTrust; US access only)
• The royal book of pastry and confectionery = (Le livre de patisserie) / (London : Sampson Low, Marston, Low, & Searle, 1874), by Jules Gouffé and Alphonse. trl Gouffé (page images at HathiTrust)
• The physical and chemical characteristics of lards and other fats in relation to their culinary value. (Ames, Iowa : Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts, 1938), by Belle Lowe, J. H. Buchanan, and P. Mabel Nelson (page images at HathiTrust; US access only)
• Blueberry pie filling : formulas for commercial processing / (Orono : Maine Agricultural Experiment Station, 1953), by Matthew Edward Highlands and John S. Getchell (page images at HathiTrust; US access only)
• The bakers' manual for quantity baking and pastry making. (New York, Ahrens Pub. Co., [1962, c1960]), by Joseph Amendola (page images at HathiTrust; US access only)
• Quality control of frozen pastry / ([Stillwater, Okla.] : Oklahoma A. & M. College, Division of Agriculture, Experiment Station, 1956), by Eula Morris (page images at HathiTrust; US access only)
• Pies a-plenty. (Garden City, N.Y., Blue Ribbon Books, [1949,c1940]), by Florence La Ganke Harris (page images at HathiTrust)
• Le pâtissier royal parisien, ou, Traité élémentaire et pratique de la pâtisserie ancienne et moderne : suivi d'observations utiles aux progrès de cet art, et d'une revue critique des grands bals de 1810 et 1811 /, by M. A. Carême (page images at HathiTrust)
• Le livre de patisserie / (Paris : Hachette, 1873), by Jules Gouffé and Etienne Antoine Eugène Ronjat (page images at HathiTrust)
• Hood's good pie / (Lowell, Mass. : C.I. Hood & Co., c1892), by C.I. Hood (page images at HathiTrust)
• El moderno pastelero : secretos de repostería : experimentados por los mejores reposteros mexicanos. (México : A. Vanegas Arroyo, 1903), by José Guadalupe Posada and A. Vanegas Arroyo (page images at HathiTrust; US access only)
• International dessert and pastry specialties of the world famous chefs, United States, Canada, Europe : the dessert book, from the International cooking library / (Los Angeles, Cal. : International publishing co., 1913), by A. C. Hoff (page images at HathiTrust)
• La pastelería mundial y los helados modernos ... / (Madrid : Editorial Pueyo, [1920?]), by Ignacio Doménech (page images at HathiTrust; US access only)
• The twentieth century book for the progressive baker, confectioner, ornamenter and ice cream maker; the most up-to-date and practical book of its kind. (Boston, Mass., F.L. Gienandt, c1912), by Fritz Ludwig Gienandt (page images at HathiTrust)
• Le confiseur royal, ou, L'art du confiseur, dévoilé aux gourmands : contenant la manière de faire les confitures, marmelades, compotes, dragées, pastilles, etc. : des instructions sur la distillation ... divers articles concernant l'office et la patisserie ... enfin des recettes d'économie domestique ... /, by Louise-Béate-Augustine Friedel and Jacques-Henri Tardieu (page images at HathiTrust)
• Le mémorial des glaces et entremets de cuisine et pâtisserie : faisant suite au Mémorial de la pâtisserie : refermant 3.000 recettes, glaces, boissons, entremets, petits-fours, gaufres, confitures, gaufrettes, conserves de fruits, de jus, purées, pains d'épices, biscuiterie, confiserie, timbales, etc., etc. /, by Pierre Lacam, P. Seurre, and Pierre Continuation of (work): Lacam (page images at HathiTrust; US access only)
• The American pastry cook : a book of perfected receipts for making all sorts of articles required of the hotel pastry cook, baker, and confectioner especially adapted for hotel and steamboat use, and for cafés and fine bakeries / (Chicago : J. Whitehead & Co., 1894), by Jessup Whitehead (page images at HathiTrust)
• 250 superb pies and pastries / (Chicago, Ill. : Consolidated Book Publishers, 1953), by Ruth Berolzheimer (page images at HathiTrust; US access only)
• The twentieth century book for the progressive baker, hotel confectioner, ornamenter and ice cream maker : the most up-to-date and practical book of its kind. (Boston : Four Seas, c1919), by Fritz Ludwig Gienandt (page images at HathiTrust)
• Cakes, pastry and dessert dishes, (Boston, Little, Brown, and company, 1917), by Janet McKenzie Hill (page images at HathiTrust; US access only)
• The baker's business booster; (Boston, F. L. Gienandt, [c1922]), by Fritz Ludwig Gienandt (page images at HathiTrust)
• Royal cook book (New York, U.S.A. : Royal Baking Powder Co., c1925), by Royal Baking Powder Company (page images at HathiTrust)
• Handbook for bakers, (New York, London, The Century Co., 1925), by Albert F. Gerhard (page images at HathiTrust; US access only)
• The pastrycook & confectioner's guide : for hotels, restaurants, and the trade in general, adapted also for family use ... for bread--cakes--fancy biscuits--ice creams and water ices--jellies--pies, puddings, and custards--joints--meat pies and dishes--poultry and game--ornamental sugar-work and butter-work etc. etc ... and useful hints and instructions / (London : Crosby Lockwood and Son, 1889), by Robert Wells (page images at HathiTrust)
• Grand livre des patissiers et des confiseurs /, by Urbain Dubois and Édouard Crété, contrib. by E. Dentu (page images at HathiTrust)
• Ostergebäcke. Eine vergleichende studie der gebildbrote zur osterzeit. (Wien, Verlag des Vereines för österreichische volkskunde, 1906), by Max Höfler (page images at HathiTrust; US access only)
• Pastelería at repostería Francesa at Española : aclat na ganap na naglálamán ng̃ maraming palacad sa pag-gauâ ng̃ lahat ng̃ mg̃a bagay-bagay na matamis at mg̃a pasteles / (Maynila : Limbagan ni J. Martinez, 1919), by P. R. Macosta and Crispulo Trinidad (page images at HathiTrust; US access only)
• Cuisine et pâtisserie austro-hongroises /, by Antoine Scheibenbogen (page images at HathiTrust)
• Fancy cake baking / ([New York : Henry Heide Inc.], c1926), by Inc. Henry Heide (page images at HathiTrust)
• Le nouveau cuisinier royal, ou, le manuel des gastronomes : contenant les meilleurs procédés de l'art de la cuisine, et accompagné d'un traité de la patisserie et de l'office / (page images at HathiTrust)
• Trattato di cucina, pasticceria moderna, credenza e relativa confettureria ... (Torino : Tip. G. Favale, 1854), by Vialardi Giovanni (page images at HathiTrust)
• Pie marches on, (Chicago, Ill., Patterson Pub. Co., 1939), by Monroe Boston Strause (page images at HathiTrust; US access only)
• Five roses cook book : being a manual of good recipes carefully chosen from the contributions of over two thousand successful users of Five Roses flour throughout Canada : also, useful notes on the various classes of good things to eat, all of which have been carefully checked and re-checked by competent authority. (Montreal : Lake of the Woods Milling Co., c1915), by Lake of the Woods Milling Company (page images at HathiTrust)
• Modern practical baking, (Palo Alto : W.L. Hall, 1921), by William H. Brooks (page images at HathiTrust; US access only)
• The American family cook book : containing receipts for cooking every kind of meat, fish, and fowl, and making soups, gravies, and pastry, preserves and essences : with a complete system of confectionery, and rules for carving, and also, seventy-five receipts for pastry, cakes, and sweetmeats / (Boston : Higgins, Bradley & Dayton, 1858), by N. K. M. Lee and Eliza Leslie (page images at HathiTrust)
• The pastrycook & confectioner's guide : for hotels, restaurants, and the trade in general adapted also for family use : including a large variety of modern recipes for bread, cakes, fancy biscuits, ice creams and water ices, jellies, pies, puddings and custards, joints, meat pies and dishes, poultry and game, ornamental sugar work & butter-work etc. : with useful hints and instructions / (London : Crosby Lockwood and Son, 1892), by Robert Wells (page images at HathiTrust)
• One hundred desserts / (New York : H.M. Caldwell Co., c1893), by Alexander Filippini (page images at HathiTrust)
• Deutsch-amerikanische Feinbäckerei und Conditorei : dieses Buch ist das erste Werk dieser Art, das als zuverlässig und unentbehrlich garantirt wird für jeden Bäcker und Conditor : neine aus deutschen Büchern abgeschriebenen Rezepte, jedes ist den amerikanischen Materialen und Gewichten angepasst und erprobt / (New York : Druck von Wm. I. Schaufele, c1900), by Emil Braun (page images at HathiTrust)
• The calendar of cakes, fillings, and frostings : recipes of 365 different cakes and cookies, as well as frostings and fillings / (Joliet, Ill. : P.F. Volland Co., [ca. 1920]), by Elizabeth O. Hiller and P.F. Volland Company (page images at HathiTrust)
• The pudding and pastry book, by Elizabeth Douglas (Gutenberg ebook)
• New Royal Cook Book, by Royal Baking Powder Company (Gutenberg ebook)

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