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.
|Main Author:||Whitehead, Jessup.|
Chicago : J. Whitehead & Co., 1901.
"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.
iv, 230-397, , iii p. ;
|Locate a Print Version:||
Find in a library
|Item Link||Original Source|
|Full view||Harvard University|