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The Hotel St. Francis Cook Book Paperback – June 1, 2001


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Paperback, June 1, 2001
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Product Details

  • Paperback: 440 pages
  • Publisher: Fredonia Books (NL) (June 1, 2001)
  • Language: English
  • ISBN-10: 1589633024
  • ISBN-13: 978-1589633025
  • Product Dimensions: 11.1 x 8.3 x 1 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 2.5 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #2,962,766 in Books (See Top 100 in Books)

Customer Reviews

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Most Helpful Customer Reviews

7 of 7 people found the following review helpful By friendlyintexas on July 10, 2010
Format: Paperback
I have a 1918 original book that I purchased in a book store in Westwood in LA while apprenticing at the Century Plaza Hotel in the early 70's. It has been with me as I worked all over the world. Along with Modern French Culinary Art by Peleprat, Herrings dictionary of classical cookery, The New International Confectioner, it has been a mainstay of my culinary corner. I apprenticed under Walter Roth, a Swiss that was very much like Victor Hirtzler. The old way of training by apprenticeship under chef de partie that knew their craft was de rigour. When I travelled I had to open my knife case as well as my curriculim vitaea in order to get a job anywhere in the world. Now they go to school and pay exhorbitant sums of money that isn't nearly as erudite as learning under the old apprentice system with commis and chef de partie. This book is written in a proper chef style without alot of measurements so you have to know what you are doing as it is alot like a chef's reminder. It is a wonderful gem, it is a must for budding chef's who want to grow in their craft.
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5 of 6 people found the following review helpful By Richard A. Kientz on August 9, 2007
Format: Paperback Verified Purchase
I have an origional issue of the St. Francis Cook Book given to me by my Uncle, Joseph Meyer. Chef Meyer and Chef Victor Hirtzler came from the same town in Alsace, France. They were close friends and at the time the book was written Chef Meyer was #2 to Hirtzler at the St. Francis. Both Chefs were Black Hats. My Grand Daughter has reciently graduated from the San Francisco Cullinary Achademy, at her graduation party she saw my origional and became very interested in it, I had heard that it had been republished, and went to Amizon and found it. I have given it to her as her Graduation Present. The book for its age is very up to date in the various foumulas I have used through the years. It is a wonderful history of typical cusiene used during the days when the St. Francis, The Palace, etc. were the places to go to get spoiled with service and delicious food.
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Format: Kindle Edition Verified Purchase
For recipes go to a website like Allrecipes.com Recipes there are updated and relevant. These are old, boring and I found none I could or would use.
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