Hotel meat cooking : comprising hotel and restaurant fish and oyster cooking, how to cut meats, and soups, entrees, and bills of fare

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035 ‡asdr-hvd005571991
035 ‡a(OCoLC)6759801
040 ‡aDLC ‡cDLC ‡dSLR ‡dMH
050 0 0 ‡aTX749 ‡b.W58 1901
082 0 0 ‡a641.5 ‡220
100 1 ‡aWhitehead, Jessup.
245 1 0 ‡aHotel meat cooking : ‡bcomprising hotel and restaurant fish and oyster cooking, how to cut meats, and soups, entrees, and bills of fare / ‡cby Jessup Whitehead.
246 1 7 ‡aAmerican cook
246 1 4 ‡aAmerican meat cooking
250 ‡a7th ed.
260 ‡aChicago : ‡bJ. Whitehead & Co., ‡c1901.
300 ‡aiv, 230-397, [22], iii p. ; ‡c27 cm.
490 0 ‡aThe oven and range series ; ‡vv. 2
500 ‡aIncludes indexes.
500 ‡a"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.
500 ‡aFour of the parts have separate title pages.
505 0 ‡aThe hotel fish and oyster cook -- How to cut meats and roast, boil, and broil -- The hotel book of soups and entrees -- Creole cookery -- Cook's scrap book.
510 4 ‡aBitting, K.G. Gastronomic bib., ‡cp. 494
538 ‡aMode of access: Internet.
650 0 ‡aCooking, Creole.
650 0 ‡aQuantity cooking.
650 0 ‡aCooking (Seafood)
650 0 ‡aCooking (Meat)
CID ‡a100561836
DAT 0 ‡a20141015153633.0 ‡b20141015000000.0
DAT 1 ‡a20141016090552.0 ‡b2018-10-27T18:18:55Z
CAT ‡aSDR-HVD ‡dUNKNOWN ‡lloader.pl-003-020
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HOL ‡0sdr-hvd005571991 ‡ahvd ‡bSDR ‡cHVD ‡phvd.rsl5uj ‡sHVD ‡1005571991
974 ‡bHVD ‡cHVD ‡d20181027 ‡sgoogle ‡uhvd.rsl5uj ‡y1901 ‡rpd ‡qbib ‡tUS bib date1 < 1925