(American) Meyer, Adolphe. The Post-Graduate Cookery Book Wisconsin Francis Hotel restaurant from its

Francis Hotel restaurant from its opening in 1904 until 1926

There are also numerous Mexican recipes

NY: Harper

from photographs of Santa Barbara landmarks

Not in Bitting

(American) Meyer, Adolphe. The Post-Graduate Cookery Book Wisconsin Francis Hotel restaurant from itsFrontis. 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. (5)