New guide for the hotel, bar, restaurant, butler, and chef
Subtitle: being a handbook for the management of hotel and American bars, and the manufacture of the principal new and fashionable drinks : hotel and restaurant cookery as now practised, with the newest entrees and dishes
By: by Bacchus and Cordon Bleu.
Contributors: Cordon Bleu.
Publisher: William Nicholson
Published: 1885
Place of publication: London
Language: eng