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 & restaurant cookery, as now practised, with the newest entrees and dishes
By: the first part -- by Bacchus ; the second part -- by Cordon Bleu.
Contributors: Cordon bleu (School : Paris, France)
Publisher: Nicholson
Published: 1885
Place of publication: London
Language: eng
Number of pages: 496