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The Hotel St. Francis Cook Book

By Victor Hirtzler
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Cooking & Drinking

About This Book

A practical hotel cookery manual presenting numerous recipes and complete daily menus organized for breakfast, luncheon and dinner service. It supplies detailed preparations for soups, fish, meats, poultry, sauces, salads, pastries, frozen desserts and accompaniments, often with step-by-step directions, timings and portion notes. The recipes reflect classical European technique adapted to American hotel and catering demands, with attention to presentation, garnishing and scaling for individual or large service. Overall the text is prescriptive and workmanlike, aimed at professional cooks and caterers seeking consistent results in high-volume kitchens.

About the Author

Hirtzler, Victor portrait

Victor Hirtzler

Victor Hirtzler was a notable chef and author, best known for his influential work, "The Hotel St. Francis Cook Book." This cookbook, published in the early 20th century, reflects Hirtzler's culinary expertise and the high standards of the renowned Hotel St. Francis in San Francisco, where he served as head chef. His recipes and techniques contributed to the popularization of fine dining in America, showcasing a blend of classic and innovative cooking styles. Hirtzler's work remains a valuable resource for both home cooks and culinary professionals interested in the history of American cuisine.

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