New York: Prentice Hall, Inc., 1945. Octavo (21 x 15 cm.), 184 pages. Subtitle from the jacket, designed by Edgard Cirlin. FIRST EDITION. A classic novel of the professional chef, chronicling his education in various kitchen arts through a sequence of cooking jobs in the great (fictional) restaurants of the Continent. Of the many amusing anecdotes is "an account of a Pleistocene banquet, at which the guests ate musk-ox beef.....