Hotel meat cooking
Subtitle: comprising hotel and restaurant fish and oyster cooking, how to cut meats, and soups, entrees, and bills of fare
By: by Jessup Whitehead.
Contributors: Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Edition: 7th ed.
Series: The oven and range series ;; v. 2
Publisher: J. Whitehead & Co.
Published: 1901
Place of publication: Chicago
Language: eng
Number of pages: 397
Subjects: Cookery (Meat); Cookery (Seafood); Quantity cookery
Other titles: American meat cooking.
Notes: Bitting, K.G.  Gastronomic bib., p. 494
Cover title: American meat cooking.
Four of the parts have separate title pages.
"The present volume ... constitutes a part of an American hotel cook book that is being published serially; the preceding parts bound together form the volume called The American pastry cook"--Advertisement.
Includes indexes.
Source: Gift of A.W. Bitting, presented in memory of Katherine Golden Bitting, Oct. 6, 1939.
Table of contents: title: The hotel fish and oyster cook; title: How to cut meats and roast, boil, and broil; title: The hotel book of soups and entrees; title: Creole cookery; title: Cook's scrap book.