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Used: Like New | Details
Condition: Used: Like New
Comment: Trade paperback Fine. Soft cover 8.5 x 11``. No markings, like new. Not Ex-Library Trade paperback (US). Glued binding. 430 p. Audience: General/trade. All proceeds benefit the Burlingame Library.
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The Hotel St. Francis Cook Book Paperback – June 1, 2001

2.6 out of 5 stars 10 customer reviews

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Editorial Reviews

About the Author

Hirtzler, former Chef of Hotel St. Francis, San Francisco.
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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: 8.2 x 0.9 x 11 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 2.6 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #5,582,879 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

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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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
I love old cookbooks, the older the better.
This is a great addition to my collection.

Be advised, it is an OLD cookbook, from the early 20th century,
and will reflect ingredients, methods and foods from that time.

Amazon, thank you for this. Give us more old cookbooks!
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Format: Kindle Edition Verified Purchase
It was intersting the way the recipes are written and how tmes have changed. What was great food then and what is considered to be now. Although there are still some real die hards in there.
It is more of an intersting read than an actual cookbook now a days,
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Format: Kindle Edition Verified Purchase
Fun reading and takes you back.
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