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and was home to many saloons and brothels
with fabulous cover graphic
1875-1931) was a Strasbourg-born chef who headed San Francisco's famed St
They claimed to source their terrapin and rice from South Carolina
from photographs of Santa Barbara landmarks
(American) Meyer, Adolphe. The Post-Graduate Cookery Book Wisconsin and was home to manyFrontis. port. of the author. Gilt lettered mustard cloth. First Edition. NY: Caterer Pub. Co., 1903. Meyer was the longtime chef at the Union Club in New York, and this work is basically advanced cooking for graduates of cooking school, with complex recipes for Capon a la d'Albufera, croustades de Cabillaud a la Bragance, stuffed truffled pig's feet, and numerous sauces and fancy desserts. Very good. (5)
US$ 1579.50
US$ 9400.00
US$ 12350.00
