02364cam a22003253u 450000100060000000300070000600500170001300600020003000700050003200800410003701000130007804000110009104100170010205000070011910000340012624500360016026400510019630000470024733600260029433700260032033800360034650000310038250801880041352013100060153400450191165300120195665300100196885600430197899900170202139550UtSlPG20260610133915.0mcr n260607r2012||||utu|||||o|||||||||||||| d  a19013996  aUtSlPG 7aen2iso639-1 4aTX1 aHirtzler, Victor,d1875?-193514aThe Hotel St. Francis Cook Book 1aSalt Lake City, UT :bProject Gutenberg,c2012  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  aRelease date is 2012-04-27  aProduced 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)  a"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.)  nOriginal publication data not identified  aCooking  aMenus40uhttps://www.gutenberg.org/ebooks/39550  c80389d80389