Gancel's READY REFERENCE Of MENU TERMS. The Most Complete and Concise Glossary of Over 5,000 Names Ever Compiled and Published.
New York: Joseph Gancel, (1909). 1st Edition. 183, [7 (Memoranda)], [2 (Index)], [1 (Errata)], [9] pp. Memoranda pages are blank. 8 pages of adverts conclude volume. Some adverts with cuts. 6" x 4-1/8". Original publisher's pebbled black flexible leatherette binding, gilt stamping to front cover, which has rounded tips. Average wear to covers, age-toning to paper. Front hinge starting. Still, a VG copy of this uncommon work. Item #52167
In the Preface, Gancel relates that he is the Chef of Hotel Belleclaire, New York and states therein his "...aim therefore in compiling this book has been to supply Head-waiters and Waiters with immediate, accurate and sufficiently detailed information to enable them to quickly furnish a patron with a satisfactory description of any dish on the menu. Chefs furthermore will find the names of many dishes not to be found elsewhere, and the descriptions though brief, are sufficient for any good workman...."
List of chefs and their restaurants and locations at front; very brief ingredient lists for the thousands of food preparations.
This is a huge compendium of terms, recipes, styles of presentation and methods of preparation, along with optimum buying times for ingredients ‘in season’ and wage information. And an invaluable resource for those researching food & retaurant history, as it provides definitions for items used & served over a century ago.
The title uncommon in the trade, with, at the time of cataloguing, OCLC recording just 3 holding institutions [Toronto Public, Cornell & Michigan].
Price: $495.00