The French Chef in Private American Families: A Book of Recipes

Chicago: Rand McNally & Company, 1922. Presumed first (no prior eds or printings indicated). Hardcover. About very good(-) with minor edge-wear and chafing to exterior; binding is tight; leaves clean.. Large octavo in pale grey cloth; xiv, 700 pages; 21 cm; ndex. Contents: General information -- Meat, fish, and vegetable sauces, and roux -- Soups -- Vegetables -- Rice, macaroni, spaghetti, noodles and ravioli -- Eggs and omelets -- Hors dœuvres -- Salads -- Cold entrées -- Timbales, mousses, forcemeats, quenelles, etc. -- Fish, lobsters, crabs, oysters, clams and mussels, terrapin and frogs' legs, salted fish, etc. -- Hot entrées -- Hot entrées and cheese dishes -- Steaks, fillets, and special beef dishes -- Roasted meats -- Mutton and lamb -- Veal -- Pork -- Poultry and game -- Batters -- Hot desserts -- Cold desserts -- Gelatine desserts and Bavarian creams and charlotte russe -- Ice creams, ices, and frozen desserts -- Pastry -- Cakes -- Cake frostings and fillings -- inexpensive cakes and ginger breads -- Cakes raised by yeast -- Fancy French cakes, meringue, and petits-fours -- Cookies -- Bread, rolls, muffins, biscuits, etc. -- Confections -- Fruits and fruit juices -- Fruit jellies, marmalades and jams -- Canning -- Preservation of vegetables with or without fermentation -- Pickles and relishes -- Miscellaneous.

Cooking, French. Cookbooks. Cookbooks. Livres de cuisine.