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(American) Meyer, Adolphe. The Post-Graduate Cookery Book New York This volume is no exception

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Description

This volume is no exception - a beautiful book with advice on cultivating almonds

and a deep dive into ancient agriculture

He planned a new city "the Gate City of South Forida

One piece describes a meal in Mexico

(American) Meyer, Adolphe. The Post-Graduate Cookery Book New York This volume is no exceptionFrontis. 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)

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