Victor Hirtzler (–1931)

The Hotel St. Francis Cook Book by Victor Hirtzler
Each chapter is broken up into a day of the year, the whole year has a different menu.
Preface talks about how the chef was familiar with the masters of Europe and the hotel where he worked.
Each days menu is laid out, breakfast lunch and dinner. Some recipes are included below the menu and brief explanation in how to make them.
Recipes don't tell you exactly how much to use of an item but gives you the ingredients to make them. Remember these are for a hotel where there could be hundreds eating every day.
So many fascinating creations I feel as if i am royalty just being able to see the menus and the recipes.
I know there are over 100 ways to prepare an egg, with pleats on the chefs hat, and so many of them are listed in this book.
What a find-awesome read can't wait to try a few.
Extensive Index is also enclosed at the end where each section has it's own index of recipes.
The Epicurean is also enclosed by Chas. Ranhofer, a listing of storerooms, pantries, beverage room, etc.
Also listing of other similar books available for sale.… (plus d'informations)