Fellows' Menu Maker
Fellows' Menu Maker

Author: Charles Fellows

Publisher:

Published: 1910

Total Pages: 276

ISBN-13:

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Suggestions for selecting and arranging menus for hotels and restaurants, with object of the changing from day to day to give continuous variety of foods in season. A reminder for the breakfast, luncheon, dinner, and supper cards, together with brief notations of interest to the proprietor, steward, headwaiter and chef. An exposition of catering ideas calculated to popularize public dining halls...a chapter devoted to the most popular soups, fish, boiled meats, roasts and entrees. Also a department for banquet bills of fare and suggestions for dinner party menus...the book supplemented with an exposition of menus and editorial matter relating to menu compilation reprinted from The Hotel Monthly. --

The Menu Maker
The Menu Maker

Author: Charles Fellows

Publisher:

Published: 2015-01-04

Total Pages: 278

ISBN-13: 9781504293921

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Hardcover reprint of the original 1910 edition - beautifully bound in brown cloth covers featuring titles stamped in gold, 8vo - 6x9. No adjustments have been made to the original text, giving readers the full antiquarian experience. For quality purposes, all text and images are printed as black and white. This item is printed on demand. Book Information: Fellows, Charles. The Menu Maker; Suggestions For Selecting And Arranging Menus For Hotels And Restaurants, With Object Of Changing From Day To Day To Give Continuous Variety Of Foods In Season. Indiana: Repressed Publishing LLC, 2012. Original Publishing: Fellows, Charles. The Menu Maker; Suggestions For Selecting And Arranging Menus For Hotels And Restaurants, With Object Of Changing From Day To Day To Give Continuous Variety Of Foods In Season, . Chicago, The Hotel Monthly Press, 1910. Subject: Menus

Book of Sauces
Book of Sauces

Author: Charles Senn

Publisher: Applewood Books

Published: 2008-02

Total Pages: 146

ISBN-13: 1429012544

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Charles Senn's 1915 collection of sauce recipes, which he claimed to be the largest and most complete ever published in one volume, includes many standard sauces, like Hollandaise and Bechamel, as well as new recipes of the author's creation. This informative guide for both professional chefs and amateur cooks also gives tips on seasoning, reductions, stock-making, and more.