Hotel meat cooking :
comprising hotel and restaurant fish and oyster cooking, how to cut meats, and soups, entrees, and bills of fare /
by Jessup Whitehead.
Description
- Language(s)
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English
- Published
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Chicago : J. Whitehead & Co., 1901.
- Edition
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7th ed.
- Note
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Includes indexes.
"The present volume ... constitutes a part of an American hotel cook book that is being published serially; the preceding parts bound together form the volume called The American pastry cook"--Advertisement.
Four of the parts have separate title pages.
- Physical Description
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iv, 230-397, [22], iii p. ;
27 cm.
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Harvard University
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