The Post Graduate Cookery Book by Adolphe Meyer - Vintage American Cookbook for Advanced Chefs & Culinary Students - Perfect for Home Cooking, Professional Kitchens & Gourmet Gifts
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Description
Frontis. port. of the author. Gilt-lettered mustard cloth. First Edition. NY: Caterer Pub. Co., 1903.
Meyer was the longtime chef at the Union Club in New York, and this work is basically advanced cooking for graduates of cooking school, with complex recipes for Capon a la d'Albufera, croustades de Cabillaud a la Bragance, stuffed truffled pig's feet, and numerous sauces and fancy desserts. Very good.
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