Household Books Published in Britain: all volumes


The royal baker and pastry cook

By ROYAL BAKER AND PASTRY COOK

subjects: promotional, general,

  • 1. The | royal baker | and | pastry cook | a manual of practical cookery | with original receipts by | Ch. Herman Senn | Hon. Director | Universal Cookery and Food Association | London, Eng.
    New York: Royal Baking Powder Co; 1902
    22.5 x 14.5 cm   Pp [i-iv], [1] 2-44, [i-ii] publ ads   Purple and white cloth
    Bib:   B427  
    GB:   *LCF   LoEN  
    US:   DLC   ICJ  

    Although published in New York, I have catalogued those editions of "The royal baker and pastry cook" which have been adapted specifically for the British market (see "American editions" below for a list of other versions of the book). Many revisions for the British reader can be found on page iii, such as the following sentences: "The National Training School of Cookery has adopted and uses the Royal Baking Powder...", "C. Herman Senn... recommends... the use of Royal Baking Powder..." and "Teachers of cookery throughout Great Britain and Ireland have adapted generally the Royal Baking Powder for use in their schools...". On page 4 one reads, "Hot rolls, cakes, and biscuits are the mainstay of the American breakfast, and they might, with advantage, be introduced more frequently into the English menu. Many of the following receipts are of American origin, and no doubt will prove most acceptable to those of our readers who are familiar with the hot, crisp, light rolls, and flaky biscuits, in the manufacture of

  • 2. — [Title as 1902]
    New York: Royal Baking Powder Co; 1906
    22.0 x 14.5 cm   Pp [i-vi], [1] 2-44, [i-ii] publ ads   Blue cloth
    GB:   *LCF  

    Pages ii-iii are blank. "Copyright, 1906." is printed on page iv.

  • 3. — [Title as 1902]
    New York: Royal Baking Powder Co; 1912
    22.0 x 14.0 cm   Pp [i-vi], [1] 2-44, [i-ii] publ ads   Maroon cloth
    GB:   *LCF  

    Pages ii-iii are blank. "Copyright, 1906" is printed on page iv.

  • 4. — Royal | baker | and | pastry cook | for practical every day cookery | with original receipts by Ch. Herman Senn, G.C.A. Hon. Director | Universal Cookery & Food Association, London. [Cover-title]
    New York: Royal Baking Powder Co; [1913]
    20.5 x 12.5 cm   Pp [i-ii] testimonials and index, [1] 2-44, [i-ii] ads and testimonials   Paper with 4 bunches of grapes on front top edge
    GB:   *Priv coll  

    "Copyright, 1913" appears on the inside front face of the binding.% American editions: NUCat lists several editions where Professor G. Rudmani is credited as the author. They include New York: Royal Baking Powder Co, c1877; New York: Royal Baking Powder Co, [copyright 1882]; New York: Royal Baking Powder Co, [1884?]; a German-language edition, New York: Royal Baking Powder Co, copyright 1895; and New York: Royal Baking Powder Co, copyright 1896. One entry attributes to Prof. G. Rudmani "Royal baker pastry cook [{{sic}}]", New York: Royal Baking Powder Co, copyright 1888, pages 43. NUCat also records the following editions with no named author: New York: Royal Baking Powder Co, 1902; New York: 1903; New York: Royal Baking Powder Co, c1906; New York: Royal Baking Powder Co, 1907; and New York: [1911].
    Bitting 410 attributes the book to Giuseppe Rudmani. All editions cited by Bitting are in NUCat.
    NN has an uncatalogued and undated edition of the book which contains a commendation dated 28 February 1890. No au