I will try to show you how was baking and pastry seen in the 1930's, when attention to detail was very important. It was about the quality not mass production. I am always fascinated by these magnificent works that you don't see much these days. So here's an ancinet book that I got as a present from my dear family friends in California. Mr. Steve's father was a young man who came from Korčula, the Island in the south of Croatia where most of my family lives, and arrived alone to the States. He pursued his career as a baker and this book was his big reference. I am quite honored and fortunate to have a fotocopy of it and I believe my first attempt would be Stollen for this Christmas.




The book is written in English, Swedish, and German. It has a lot of Austro-Hungarian influence, but some American as well. The recipes itself are not that descriptive, it was intended for skilled pastry chefs. I will definitely need some assistance from my german chefs to make sure I got it right.



One thing I just found today is this historic proverb as an example of how to pipe (wow, they piped better then I write!!).