Frankfurt: Fachschriften-Verlag des Internationalen Verbandes der Köche, [circa 1910].
Quarto, 650,  pages. Advertisements. Profusely illustrated. Second edition, enlarged and revised. A complete guide to restaurant management, from provisioning and menu pricing, to menu design, to classic German recipes. Over one hundred pages of color facsimiles of German restaurant menus. The menu examples cover many styles. A tiny bit of pulling at the front hinge, otherwise near fine. In publisher's half black calf, with art deco gilt design to spine. [OCLC locates four copies of this printing, and only one in the US; six copies of the first edition, only three in the US; not in Cagle].