Hotel Meat Cooking : comprising hotel and restaurant fish and oyster cooking, how to cut meats, and soups, entrees, and bills of fare / by Jessup Whitehead.

Format:

Book

Author/Creator:

Whitehead, Jessup.

Contributor:

Esther B. Aresty Collection of Rare Books on the Culinary Arts (University of Pennsylvania)

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Series:

Whitehead, Jessup. Oven and range series ; v. 2.

The oven and range series ; v. 2

Language:

English

Subjects (All):

Cooking (Meat).

Cooking (Seafood).

Quantity cooking.

Cooking, Creole.

Penn Provenance:

Aresty, Esther B. (donor)

Blank, Fritz (bookplate) (donor)

Physical Description:

[4], iv, [2], [229]-397 pages, 28 unnumbered pages, iii, [9] pages : illustrations ; 27 cm.

Edition:

Seventh Edition.

Other Title:

American Meat Cooking

Place of Publication:

Chicago : Jessup Whitehead & Co., Publishers, 1901.

Contents:

The hotel fish and oyster cook

How to cut meats and roast, boil, and broil

The hotel book of soups and entrees

Creole cookery

Cook's scrap book.

Notes:

Four of the parts have separate title pages.

"The present volume ... constitutes a part of an American hotel cook book that is being published serially; the preceding parts bound together form the volume called The American pastry cook"--Advertisement.

Publisher's advertisements: [4] pages at end.

Includes indexes.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Cited in:

Bitting, K.G. Gastronomic bib., 494

OCLC:

6759801