The Hotel St. Francis Cook Book

A practical hotel cookery manual presenting numerous recipes and complete daily menus organized for breakfast, luncheon and dinner service. It supplies detailed preparations for soups, fish, meats, poultry, sauces, salads, pastries, frozen desserts and accompaniments, often with step-by-step directions, timings and portion notes. The recipes reflect classical European technique adapted to American hotel and catering demands, with attention to presentation, garnishing and scaling for individual or large service. Overall the text is prescriptive and workmanlike, aimed at professional cooks and caterers seeking consistent results in high-volume kitchens.