(American) Meyer, Adolphe. The Post-Graduate Cookery Book Wisconsin Not in Bitting

Not in Bitting

from photographs of Santa Barbara landmarks

A fascinating book translated into Russian from the original German

Francis Hotel restaurant from its opening in 1904 until 1926

(American) Meyer, Adolphe. The Post-Graduate Cookery Book Wisconsin Not in BittingFrontis. port. of the author. Gilt lettered mustard cloth. First Edition. NY: Caterer Pub. Co., 1903. Meyer was the longtime chef at the Union Club in New York, and this work is basically advanced cooking for graduates of cooking school, with complex recipes for Capon a la d'Albufera, croustades de Cabillaud a la Bragance, stuffed truffled pig's feet, and numerous sauces and fancy desserts. Very good. (5)