HIRTZLER, VICTOR (FORMER CHEF OF HOTEL ST. FRANCIS, SAN FRANCISCO)

The Hotel St. Francis Cook Book

Chicago, IL: The Hotel Monthly Press, 1919. 1st Edition; 1st Printing. Hardcover. This book is in Very Good- condition and is lacking a dust jacket. The spine ends and corners of the book covers have some light bumping, rubbing and nicking, along with some beginning fraying. The text pages are generally clean and bright, however, The top edges of the text pages of the first 10 pages and the the endpapers have patches of dark toning / splotching, with occasional other pages having miscellaneous splotches. "Known for a thick French accent, a pointed beard and curled moustache, showy costumes that included a red fez, and frequent appearances to greet guests and dignitaries throughout the hotel, Hirtzler "exceeded even the Hollywood portrait of a master chef". His cooking style was French, and he specialized in offering his guests many choices: "A typical dinner menu would offer a choice of fourteen cheeses, twenty clam or oyster dishes, eleven soups, twenty-four relishes, seventeen kinds of fish, and fifty-eight entrées from hamburger to Bohemian ham." Breakfasts included 203 different preparations of eggs, such as "Eggs Moscow" stuffed with caviar. In addition to naming dishes after guests (such as "Eggs Sarah Bernhardt", with diced chicken) , Hirtzler invented or renamed a number of dishes after himself including "Chicken Salad Victor", "Crab Cocktail Victor", "Victor Dressing", and the best known, "Celery Victor". Hirtzler may also have invented "Crab Louie"." (from Wikipedia). Very Good- .

S. Howlett-West BooksProfessional seller

Book number: 50677

Catalogue: Cookbooks

Keywords: Cookbooks Cook Books Victor Hirtzler Californiana St. Francis Hotel, San Francisco, CA St. Francis Hotel, San Francisco, CA Cook Books Cook Books

BEN-HUR MFG. CO. AND MARTHA KIMBALL

Ben-Hur Freezers / the a B C's of Food Freezing Healthful Living Through Frozen Foods

Milwaukee, WI: Ben-Hur Mfg. Co, 1953. 6th Edition. Stapled wraps. B&W Illustrations; This is a trade sized booklet. The booklet is in Very Good+ condition and was issued without a dust jacket. The text pages are clean and bright. There is some scraping / rubbing to the rear cover of the pamphlet. The booklet has been Illustrated throughout with both black and white illustrations and color photographs. The first portion of the pamphlet is a guide to your new freezer, how to care for it, how to use it, etc. The second portion of the pamphlet is a cookbook geared specifically towards using the new freezer.. Very Good+ .

S. Howlett-West BooksProfessional seller

Book number: 43899

Catalogue: Cookbooks

Keywords: Cookbooks Ben-Hur Mfg. Co. Martha Kimbal Cooking Freezers machines Technology Home freezers

RUDKIN. MARGARET

Margaret Rudkin Pepperidge Farm Cookbook

New York, NY: Scribner, 1981. Reprint. Hardcover. ISBN: 0689000278. Illustrated by Erik Blegvad. B&W Illustrations; This book is in Near Fine condition and has a Near Fine dust jacket. The book and its contents are in clean, bright condition. The text pages are clean and bright. The dust jacket is crisp and clean. "Rudkin grew up baking with her grandmother, who would teach her the basics of cakes and biscuits. These skills she would go on to hone when she would begin her break-making journey. The true reason for her creating the band of Pepperidge Farms remains a highly debated topic, however, as of the Pepperidge Farms’ own website page. It states that she founded the brand Pepperidge Farm and baked whole wheat bread in order to aid her son’s asthma. A doctor has previously attributed her son’s illness to the over-processed food and preservatives. Therefore, his suggestion was a diet of fruits, vegetables, and other minimally processed foods. She sought to find a better solution and decided to make a bread out of stone ground whole wheat bread which would prevent nutrient loss of the typical bread. She proudly showed the doctor her creation and he began to recommend the bread to his various patients." (from Wikipedia). Near Fine in Near Fine dust jacket .

S. Howlett-West BooksProfessional seller

Book number: 47573

Catalogue: Cookbooks

Keywords: 0689000278 Cook Books Margaret Rudkin Peppridge Farm Healthy Cooking Erik Blegvad

THE PHILOPTOCHOS SOCIETY

Flavors of Greece

Concord, CA: Holy Transfiguration Greek Orthodox Church, 1973. Softcover. This is a larger than trade sized paperback book with a plastic spiral binding. The book is in Very Good- condition and was issued without a dust jacket. The book covers have some light bumping, rubbing and wear. The spiral binding has several broken spirals. The text pages are clean and bright. There is a previous owner's inked name on the front endpaper.. Very Good- .

S. Howlett-West BooksProfessional seller

Book number: 47249

Catalogue: Cookbooks

Keywords: Cookbooks The Philoptochos Society Greek Recipes Greek Orthodox Church

ST. LOUIS STAMPING, CO.

Granite Iron Ware Cook Book

St. Louis, MO: St. Louis Stamping Co, 1878. Early printing. Stapled wraps. B&W Illustrations; Possible First Edition (1877) , but likely 1878 early printing. This is a small format booklet with a stapled spine (approximately 4" x 3"). This copy is lacking the chromolithographed full color covers (both front and rear). The title page has a large chip missing, and there is noticeable light toning to the title page as well. The text pages are otherwise, generally clean. "The product that elevated the St. Louis Stamping Company into a nationally recognized brand was graniteware or “granite ironware, ” the name given to metal utensils coated with an enameled surface composed partly of ground granite. Graniteware was discovered by William Niedringhaus while traveling in Europe. According to company lore, William saw similar pots and pans in a European shop window and then spent weeks and thousands of dollars at the factory to learn all he could about the graniteware process. William brought this knowledge back to St. Louis and in 1874 the Niedringhaus brothers began manufacturing graniteware in their St. Louis plant. The St. Louis Stamping Company received patents for graniteware in 1876 and 1877. Although the iron and tin used by the company was originally imported, the Niedringhaus brothers built their own iron works in St. Louis in 1878 named the Granite Iron Rolling Mills. In the late 1880s, William successfully developed a process to enamel tin. (Previously, only iron could be enameled. ) The Granite Iron Rolling Mills soon began producing tinplate alongside iron." (From The Madison County Illinois historical website).. Good .

S. Howlett-West BooksProfessional seller

Book number: 46133

Catalogue: Cookbooks

Keywords: Cookbooks Cooking St. Louis Stamping Co. Granite Iron Ware Cook Book Granite Iron Ware Manufacturers NESCO