THE HOTEL ST. FRANCIS COOK BOOK
Chicago: The Hotel Monthly Press, 1919. Second Edition. Hardcover. Expanded edition of this well-known cookbook, which was first published in 1910 as L'Art Culinaire: Hotel St. Francis Book of Recipes and Model Menus. Unlike the first edition, which provided only model menus separate from the recipes, this revision provides a menu for each day of the year, with recipes accompanying each bill. Hirtzler (1875-1931) was the chef at the Hotel St. Francis in San Francisco during its first years of operations. Undoubtedly the most richly appointed and best known hotel in the West, the Hotel St. Francis quickly gained a reputation for luxury and indulgence. As executive chef, Hirtzler was entrusted with extending that reputation into the hotel's restaurant, where he became famous for his European-inspired cuisine and his astonishingly lengthy menus. Tall octavo: [iv], 432, [1, blank], [8], [1, blank] pp. with the frontispiece portrait. Original green cloth binding, with beveled edges, gilt-stamped titling and borders, and decorative endpapers. Period gift inscription to the title page, with some light foxing to the title page and frontispiece. A bit of wear to the corners and tips; else very good. Cagle and Stafford 363; Bitting 230-31. Very good. Item #80650
Price: $75.00