Chicago: Hotel Monthly Press, 1920.
Thick quarto, 1183 pages. Illustrated. Later printing of the 1894 classic, originally self-published, by Charles Ranhofer of Delmonico's. An encyclopedic book containing the great chef's recipes accumulated over his thirty four years at Delmonico's including signature dishes such as Lobster Newburg and Baked Alaska (Ranhofer did not invent this dish, but did name it). This great work is considered an American equivalent of Escoffier's Guide Culinaire. With Bills of Fare indexed to the recipes, and a well-illustrated section on kitchen tools. The massive book is a very useful guide for anyone researching late 19th century American grand restaurants and the hotel menus of the same, especially those of the Delmonico, as one is able, most often, to identify the preparation of an individual dish, sometimes with an illustration. Near fine in publisher's blue, red, and gold art deco designed cloth. With the bookplate of hotelier and collector Ferdinand Sperl.