Available Indexes

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.
Language(s): English
Published: Chicago : J. Whitehead & Co., 1901.
Edition: 7th ed.
Subjects: Cooking, Creole.
Quantity cooking.
Cooking (Seafood)
Cooking (Meat)
Note: 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: iv, 230-397, [22], iii p. ; 27 cm.
Locate a Print Version: Find in a library


Item Link Original Source
Full view Harvard University
View HathiTrust MARC record