New York: D. Appleton & Company, 1917.
Octavo (21.5 x 15 cm.), viii, 84 pages. Later printing. Originally published in 1896. Gesine Lemcke was the "Owner and Principal of the Brooklyn and New York Cooking Colleges". Rather elegant recipes leaning toward those used in larger hotels. Contains a significant shellfish section, with offerings such as Soft-Shell Crabs a la Maitre d'Hotel and Lobster a la Ranhofer. . A little rubbing to extremities; a few small stains to boards, otherwise very good or better, in blind and gilt-stamped navy cloth. [Not in Cagle].