New Guide for the Hotel, Bar, Restaurant, Butler, and Chef. Being a Hand Book for the Management of Hotel and American Bars, and the Manufacture of the Principal New and Fashionable Drinks. Hotel & Restaurant Cookery, as now practised, with the Newest Entrees and Dishes...
London, William Nicholson and Sons, '20, Warwick Square, Paternoster Row', [1885 (first edition)].
Octavo, 496 pages.
Navy cloth blocked in gilt and blind; covers slightly marked, rubbed and bumped; front hinge starting (but firm); edges a little marked; some light tanning and a few trifling signs of age and handling; an excellent copy.
'The First Part treats of home brewing; the manufacture of wines, spirits, liqueurs and cordials without distillation - the preparation and manipulation of, with the newest names and styles of mixing and dressing American drinks, suitable for licensed and non-licensed houses, garden parties, clubs, temperance fetes, bazaars, etc. By Bacchus ... The Second Part treats of all branches of cookery, confectionery and bread, suitable for public dinners, clubs, small family parties, balls, routs, luncheons, garden parties, suppers, etc. By Cordon Bleu ...'. 'Bacchus' is the pseudonym of an unknown author 'For many years Contributor to "The British and Foreign Confectioner," &c.', and 'Cordon Bleu' (whose section on restaurant cookery occupies approximately two thirds of the book) is apparently the pseudonym of Emilie Lebour-Fawssett, 'From the International Food Exhibition, Kensington ... decorated with the Cook's Blue Ribbon and Medal, 1883'. Her lectures on 'French Cooking for Ladies' were published in 1890 by J.S. Virtue & Co.
Item #144102
Price (AUD):
$2,000.00