The Hotel St. Francis Cook Book PDF Download
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Author: Victor Hirtzler
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 460
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Book Description
Recipes given as part of daily menus for the year.
Author: Victor Hirtzler
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 460
Get Book Here
Book Description
Recipes given as part of daily menus for the year.
Author: Victor Hirtzler
Publisher: Palala Press
ISBN: 9781356009176
Category :
Languages : en
Pages : 456
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Victor Hirtzler
Publisher: Forgotten Books
ISBN: 9781330070802
Category : Cooking
Languages : en
Pages : 449
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Book Description
Excerpt from The Hotel St. Francis Cook Book In this, my book, I have endeavored to give expression to the art of cookery as developed in recent years in keeping with the importance of the catering business, in particular the hotel business, which, in America, now leads the world. I have been fortunate in studying under the great masters of the art in Europe and America; and since my graduation as Chef I have made several journeys of observation to New York, and to England, France and Switzerland to learn the new in cooking and catering. I have named my book The Hotel St. Francis Cook Book in compliment to the house which has given me in so generous measure the opportunity to produce and reproduce, always with the object of reflecting a cuisine that is the best possible. The recipes in my book calling for wines and liqueurs for flavoring may be followed by those whose legitimate supplies are not used up; and where these cannot be had there are non-alcoholic substitutes available with the flavor near perfect. The juice of lemons will serve in many cases to give agreeable flavor. The spaces left open in the pages of the book are for the purpose of affording convenient place for writing in additional recipes. The paper on which the book is printed is specially selected for this purpose. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Victor Hirtzler
Publisher: Palala Press
ISBN: 9781355932154
Category :
Languages : en
Pages : 454
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Victor Hirtzler
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 448
Get Book Here
Book Description
Author: Victor Hirtzler
Publisher: Palala Press
ISBN: 9781356009701
Category :
Languages : en
Pages : 448
Get Book Here
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 132
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Book Description
Author:
Publisher:
ISBN:
Category : Hotel management
Languages : en
Pages : 756
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Book Description
Author: John Willy
Publisher:
ISBN:
Category : Bars (Drinking establishments)
Languages : en
Pages : 459
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Book Description
Author: Carrie V. Shuman
Publisher: Good Press
ISBN:
Category : Cooking
Languages : en
Pages : 141
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Book Description
Explore the treasured recipes of home cooks in Carrie V. Shuman's 'Favorite Dishes: A Columbian Autograph Souvenir Cookery Book.' This collection of recipes includes a diverse range of food from various regions and cooking styles, including some completely foreign to today's cook. Funded by a women's group raising money to support less fortunate women, these recipes were submitted from participants across the United States. With categories covering everything from meats to desserts, this book is a must-have for cookbook collectors and adventurous cooks looking for a taste of the past.
