The Hotel St. Francis Cook Book by Victor Hirtzler
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About this eBook
| Author | Hirtzler, Victor, 1875?-1935 |
|---|---|
| LoC No. | 19013996 |
| Title | The Hotel St. Francis Cook Book |
| Note | Reading ease score: 80.4 (6th grade). Easy to read. |
| Credits |
Produced by Melissa McDaniel and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive) |
| Summary | "The Hotel St. Francis Cook Book" by Victor Hirtzler is a culinary guide written in the early 20th century. This cookbook features recipes and culinary techniques reflective of the gourmet food served at the prestigious Hotel St. Francis in San Francisco, where Hirtzler was the chef. The primary focus is on the art of cookery as it relates to both hotel and restaurant dining, showcasing a diverse array of dishes that highlight seasonal ingredients and refined cooking methods. The opening portion of the cookbook sets the tone with a detailed preface in which Hirtzler expresses his dedication to the craft of cooking and his experiences learning from culinary masters in Europe and America. Following the preface, the reader is presented with a series of well-crafted menus for the beginning days of January, covering breakfast, luncheon, and dinner. Each meal includes a variety of dishes, complete with intricate cooking instructions and ingredients, showcasing traditional recipes such as "Squab Pot Pie" and "Raspberry Water Ice," reflecting Hirtzler's expertise in creating elegant and sophisticated cuisine. The meticulous structure of the menus suggests a thoughtful approach to meal planning, designed to inspire both chefs and home cooks alike. (This is an automatically generated summary.) |
| Language | English |
| LoC Class | TX: Technology: Home economics |
| Subject | Cooking |
| Subject | Menus |
| Category | Text |
| EBook-No. | 39550 |
| Release Date | Apr 27, 2012 |
| Copyright Status | Public domain in the USA. |
| Downloads | 202 downloads in the last 30 days. |
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