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1875-1931) was a Strasbourg-born chef who headed San Francisco's famed St
from photographs of Santa Barbara landmarks
They claimed to source their terrapin and rice from South Carolina
Pictorial green cloth
NY: Harper
(American) Meyer, Adolphe. The Post-Graduate Cookery Book Wisconsin 1875-1931) was a Strasbourg-born chefFrontis. port. of the author. Gilt lettered mustard cloth. First Edition. NY: Caterer Pub. Co., 1903. Meyer was the longtime chef at the Union Club in New York, and this work is basically advanced cooking for graduates of cooking school, with complex recipes for Capon a la d'Albufera, croustades de Cabillaud a la Bragance, stuffed truffled pig's feet, and numerous sauces and fancy desserts. Very good. (5)
