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

Více o knize

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.