The royal baker and pastry cook : A manual of practical cookery

A compact yet surprisingly thorough guide to early‑20th‑century home cooking, this manual gathers more than three hundred recipes into a single, easy‑to‑navigate volume. From the humble biscuit to elegant fruit cakes, the book offers clear, step‑by‑step instructions that reflect the practical sensibilities of the New York Cooking School’s chefs. Its alphabetical index lets listeners find exactly what they need—whether it’s a quick breakfast roll or a festive wedding cake—without flipping through endless pages.

Beyond sweets, the collection covers a wide array of savory dishes, including hearty soups, classic meat stews, and inventive vegetable sides. The inclusion of preserving tips, simple beverage ideas, and even a special section for cooking for the ill makes it a versatile companion for everyday kitchens. Listeners will appreciate the blend of timeless techniques and period flavors, all presented in a straightforward, conversational tone that invites both novice cooks and seasoned bakers to try something new.