Hotel Meat Cooking
Chicago: Jessup Whitehead & Co. Hardcover. N.d. (ca. 1901). Oversized hardcover in darl brown cloth lettered in gilt. Stated Seveneth Edition on the tirtle page, though we find no original copies of any edition currently offered. A somewhat confusing edition; the first page of text is an "Advertisment" with a paragraph "Second Ediiton"; this is followed by a full page of "Notes To The Fourth Edition" of 4 pp. The remainer of the book consists of seperate sections, each with its own title page dated 1901 and individually paginated. Illustrated with small woodcuts. The sections are "The Hotel Fish and Oyster Cook", "How To Cut Meats and Roast, Boil and Broil", "The Hotel Book of Soups and Entrees", and "The Cook's Scrap Book: Blank Pages For Writing Recipes Upon" which actually contains no blank pages but rather various anecdotes about food and cooking. There is a concluding general index of articles, an index to the Sopus and Entrees section, an index of French terms, and finally a section of 4 pp. of ads for the publisher's cooking books. About very good, some loss to the cloth at the head and foot of the spine and one tip. Good. Item #E19030
Price: $100.00