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Foods and Culinary Utensils of the Ancients

Author of The Post Graduate Cookery Book

Dainty Dishes

Price (cloth bound) $1

By Adolphe Meyer, author of "The Post-Graduate Cookery Book," "Eggs and How to Use Them," etc.

A book of specially "dainty dishes" which offers many opportunities to vary the daily bill of fare or the banquet or ball supper menu--usually without adding anything to the cost and sometimes at smaller expense.

The Post-Graduate Cookery Book

Price (cloth bound) $2

By Adolphe Meyer, for 11 years chef of the exclusive Union Club, New York.

(_Nearly 300 pages. About 1,000 receipts._)

"The Post-Graduate Cookery Book" is a work containing matter supplementary to, or in advance of, the regular standard works on cookery and kindred matters.

It has a special intrinsic value to the purchaser, for it contains a large number of receipts for special dishes which have never appeared in print elsewhere. Some of these receipts are new, others are for special dishes which have helped to enhance the reputations of famous establishments both in Europe and this country.

Eggs and How to Use Them

Price $1

By Adolphe Meyer,

Author of "The Post-Graduate Cookery Book," etc. (_Third Edition._)

(_150 pages, cloth bound._)

About 600 receipts, classified as "poached, shirred, molded, omelettes, etc., etc.," and with titles in both French and English.

Fables of the Hotel Profession and Poems of Good Cheer

Price 50 cts.

_A dainty little volume of 88 pages, bound in gilt lettered cloth._

The "Fables" (by Charles Martyn) are little stories of the hotel business, which "hit off," in semi-humorous manner, many typical characters and conditions.

"Poems of Good Cheer" (by Frank W. Doolittle) is a title made generously broad to cover a number of verses on the hotel business, those engaged in it and the good things dispensed.


Publishers of THE CATERER, the "monthly text book" of the hotel, club and high-class restaurant business. Subscription price, $2 a year; $1.25 for six months.

THE CATERER keeps its readers informed on everything that is new in the hotel, club and high-class restaurant business--new ideas in service, reports of special occasions (such as banquets, etc.), new items of equipment, new points in system, etc. Every issue also contains a variety of other matter of general interest, "what's happening among our subscribers," etc.--all written in entertaining style.


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