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Hotel Meat Cooking: Comprising Hotel and Restaurant Fish and Oyster Cooking, How to Cut Meats, and Soups, Entrees, and Bills of Fare

Autor*innen

Jessup Whitehead

Parameter

214 Seiten
8 Lesestunden

Geschichte
Kochbücher & Rezepte
Wirtschaft

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The book presents a faithful reprint of the 1884 original, focusing on the art of cooking meat in a hotel setting. It offers timeless techniques and recipes that emphasize quality and tradition in meat preparation, making it a valuable resource for culinary enthusiasts and professionals alike.