The Hotel St. Francis Cook Book - Paperback

""The Hotel St. Francis Cook Book"" is a compilation of recipes by Victor Hirtzler, the former head chef of the Hotel St. Francis in San Francisco. Originally published in 1919, this book offers a glimpse into the culinary world of the early 20th century. The recipes range from classic French dishes, such as consomm����� and coq au vin, to American favorites like clam chowder and apple pie. The book also includes detailed instructions on how to prepare and serve dishes, as well as tips on menu planning and table setting. In addition, Hirtzler shares his personal anecdotes and experiences working in the hotel industry. This book is a valuable resource for both professional chefs and home cooks looking to explore the history of American cuisine.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.