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A fascinating book translated into Russian from the original German
NY: Harper
with fabulous cover graphic
Not in Bitting
Jerez de la Frontera: Pedro Domecq
(American) Meyer, Adolphe. The Post-Graduate Cookery Book Wisconsin A fascinating book translated intoFrontis. 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)
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