Fellows' menu maker : suggestions for selecting and arranging menus for hotels and restaurants, with object of changing from day to day to give a variety of foods in season : a reminder for the breakfast, luncheon, dinner and supper cards, together with brief notations of interest to the proprietor, steward, headwaiter and chef : an exposition of catering ideas calculated to popularize public dining halls ; a chapter devoted to the most popular soups, fish, boiled meats, roasts and entrees : also a department for banquet bills of fare and suggestions for dinner party menus / by Charles Fellows.

Format:

Book

Author/Creator:

Fellows, Charles, 1866-1921.

Contributor:

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Menus.

Penn Provenance:

Blank, Fritz (donor)

Physical Description:

64, 110, viii pages : illustrations ; 28 cm

Place of Publication:

Chicago : Hotel Monthly, [1910]

Notes:

Photocopy. [Philadelphia? : s.n., 199-?] 28 cm.

"Appendix to Fellows' Menu Maker: menus and bills of fare" reprinted from the "Inns' Vituals" Department of The Hotel Monthly (p. 1-110) .

Local Notes:

Blank Collection copy has title in ms. on a label, now detached, but possibly originally intended for the spine.

Contains:

Appendix to Fellows' Menu Maker: menus and bills of fare.

OCLC:

62372071