The Hotel St. Francis Cook Book (eBook, ePUB) - Hirtzler
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The Hotel St. Francis Cook Book, authored by Victor Hirtzler and first published in 1919, is a comprehensive culinary guide that captures the elegance and sophistication of early 20th-century fine dining in San Francisco. As the renowned chef of the Hotel St. Francis, Hirtzler shares over a thousand recipes that reflect the cosmopolitan tastes and high standards of one of America's most celebrated hotels. The book offers detailed instructions for preparing a wide array of dishes, from classic French cuisine and hearty American fare to innovative international specialties, all tailored for both…mehr

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Produktbeschreibung
The Hotel St. Francis Cook Book, authored by Victor Hirtzler and first published in 1919, is a comprehensive culinary guide that captures the elegance and sophistication of early 20th-century fine dining in San Francisco. As the renowned chef of the Hotel St. Francis, Hirtzler shares over a thousand recipes that reflect the cosmopolitan tastes and high standards of one of America's most celebrated hotels. The book offers detailed instructions for preparing a wide array of dishes, from classic French cuisine and hearty American fare to innovative international specialties, all tailored for both home cooks and professional chefs. Each recipe is presented with clarity and precision, often accompanied by Hirtzler's personal notes and suggestions, providing insight into the techniques and ingredients that defined the era's gastronomy. The book covers every aspect of a grand meal, including appetizers, soups, fish, meats, vegetables, salads, desserts, and beverages, as well as special sections on sauces, garnishes, and menu planning. Hirtzler's approach emphasizes both tradition and creativity, encouraging readers to experiment while maintaining the highest standards of taste and presentation. Beyond its practical value, The Hotel St. Francis Cook Book serves as a fascinating historical document, offering a glimpse into the social and culinary culture of post-Gold Rush San Francisco. It reflects the city's diverse influences and the luxurious lifestyle of its elite, making it an essential resource for food historians, culinary enthusiasts, and anyone interested in the art of classic cooking. With its wealth of recipes and timeless advice, this book remains a testament to the enduring legacy of Victor Hirtzler and the Hotel St. Francis.

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