The White House Cook Book (1887) Fanny Lemira Gillette

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The White House Cook Book (1887)  by  Fanny Lemira Gillette

The White House Cook Book (1887) by Fanny Lemira Gillette
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The co-author was a Steward of the white House, hence the title. In presenting to the public the WHITE HOUSE COOK BOOK, the publishers believe they can justly claim that it more fully represents the progress and present perfection of theMoreThe co-author was a Steward of the white House, hence the title. In presenting to the public the WHITE HOUSE COOK BOOK, the publishers believe they can justly claim that it more fully represents the progress and present perfection of the culinary art than any previous work.

In point of authorship, it stands preeminent. Hugo Ziemann was at one time caterer for that Prince Napoleon who was killed while fighting the Zulus in Africa. He was afterwards steward of the famous Hotel Splendide in Paris. Later he conducted the celebrated Brunswick Cafe in New York, and still later he gave to the Hotel Richelieu, in Chicago, a cuisine which won the applause of even the gourmets of foreign lands.

It was here that he laid the famous spread to which the chiefs of the warring factions of the Republican Convention sat down in June, 1888, and from which they arose with asperities softened, differences harmonized and victory organized.



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