New Guide for the Hotel, Bar, Restaurant, Butler, and Chef: Being a Hand Book for the Management of Hotel and American Bars, and the Manufacture of the Principle New and Fashionable Drinks

A first edition of this uncommon guide to hotel and restaurant cookery from Emilie Lebour-Fawssett. First edition. With the original half-title. Uncommon work. A hand book for the management of hotels, bars, restaurants, great houses, and more. Containing recipes for the newest entrees, dishes, and drinks. This work is split into two parts, the first of which deals with home brewing, the manufacture of wines and spirits, the newest styles of mixing drinks, and drink menus for different occasions. The second of which deals with all franchises of cookery, confectionery, and bread suitable for public dinners, clubs, parties, balls, luncheons, garden parties, suppers, and more. A notable book in the development of American cocktails, including the first appearance in print of the Fred Collins Fiz, now spelt with an additional "z". Written by Bacchus, a pseudonym for a regular contributor to "The British and Foreign Confectioner", and Cordon Bleu, being the pseudonym for Madame Emilie Lebour-Fawsett, a French chef and writer of popular cookery books, who worked in Britain for the International Food Exhibition. In the original full cloth binding. Externally, sound with light rubbing and minor bumping to the extremities. Fading to the spine with light discolouration to the board edges and a minor damp mark to the rear board. The odd mark to the cloth with splits to the head and tail of the spine. Hinges tender. Internally, firmly bound. Pages are very bright and clean with the odd small spot. Light spotting to the first and last few pages. Good.…