02364cam a22003253u 4500 39550 UtSlPG 20260610133915.0 m cr n 260607r2012||||utu|||||o|||||||||||||| d 19013996 UtSlPG en iso639-1 TX Hirtzler, Victor, 1875?-1935 The Hotel St. Francis Cook Book Salt Lake City, UT : Project Gutenberg, 2012 1 online resource : multiple file formats text txt rdacontent computer c rdamedia online resource cr rdacarrier Release date is 2012-04-27 Produced by Melissa McDaniel and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive) "The Hotel St. Francis Cook Book" by Victor Hirtzler is a culinary guide written in the early 20th century. This cookbook features recipes and culinary techniques reflective of the gourmet food served at the prestigious Hotel St. Francis in San Francisco, where Hirtzler was the chef. The primary focus is on the art of cookery as it relates to both hotel and restaurant dining, showcasing a diverse array of dishes that highlight seasonal ingredients and refined cooking methods. The opening portion of the cookbook sets the tone with a detailed preface in which Hirtzler expresses his dedication to the craft of cooking and his experiences learning from culinary masters in Europe and America. Following the preface, the reader is presented with a series of well-crafted menus for the beginning days of January, covering breakfast, luncheon, and dinner. Each meal includes a variety of dishes, complete with intricate cooking instructions and ingredients, showcasing traditional recipes such as "Squab Pot Pie" and "Raspberry Water Ice," reflecting Hirtzler's expertise in creating elegant and sophisticated cuisine. The meticulous structure of the menus suggests a thoughtful approach to meal planning, designed to inspire both chefs and home cooks alike. (This is an automatically generated summary.) Original publication data not identified Cooking Menus https://www.gutenberg.org/ebooks/39550 80389 80389