The epicurean.

A complete treatise of analytical and practical studies on the culinary art, including table and wine service, how to prepare and cook dishes, etc., and a selection of interesting bills of fare of Delmonico's from 1862 to 1894.

by Charles Ranhofer
Published in 1920, Hotel monthly press (Chicago)

The epicurean.

Charles Ranhofer

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works:	The epicurean
By statement:	Making a Franco-American culinary encyclopedia, by Charles Ranhofer.
Pagination:	viii p., 1 \U+fffd\., [2] p., 1 \U+fffd\., 1183 p.