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(More customer reviews)I have an origional issue of the St. Francis Cook Book given to me by my Uncle, Joseph Meyer. Chef Meyer and Chef Victor Hirtzler came from the same town in Alsace, France. They were close friends and at the time the book was written Chef Meyer was #2 to Hirtzler at the St. Francis. Both Chefs were Black Hats. My Grand Daughter has reciently graduated from the San Francisco Cullinary Achademy, at her graduation party she saw my origional and became very interested in it, I had heard that it had been republished, and went to Amizon and found it. I have given it to her as her Graduation Present. The book for its age is very up to date in the various foumulas I have used through the years. It is a wonderful history of typical cusiene used during the days when the St. Francis, The Palace, etc. were the places to go to get spoiled with service and delicious food.
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In this cookbook the author has endeavored to give expression to the art of cookery as developed in the years in keeping with the importance of the catering business, in particular the hotel business, which, in America, now leads the world.Victor Hirtzler had been fortunate in studying under the great masters of the art in Europe and America and several journeys of observation to New York, and to England, France and Switzerland to learn the new in cooking and catering.Hirtlzer named his book The Hotel St. Francis Cook Book in compliment to the house which had given him the opportunity to produce and reproduce, always with the object of reflecting a cuisine that is the best possible.
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