(American) Meyer, Adolphe. The Post-Graduate Cookery Book Wisconsin from photographs of Santa Barbara

from photographs of Santa Barbara landmarks

Jerez de la Frontera: Pedro Domecq

with fabulous cover graphic

Pictorial green cloth

A fascinating book translated into Russian from the original German

(American) Meyer, Adolphe. The Post-Graduate Cookery Book Wisconsin from photographs of Santa BarbaraFrontis. 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)