Hotel

1919 · rif. A50677 — Chicago IL: The Hotel Monthly Press. Very Good-. 1919. First Edition; First Printing. Hardcover. This book is in Very Good- condition and is lacking a dust jacket. The spine ends and corners of the book covers have some light bumping rubbing and nicking along with some beginning fraying. The text pages are generally clean and bright however The top edges of the text pages of the first 10 pages and the the endpapers have patches of dark toning / splotching with occasional other pages having miscellaneous splotches. "Known for a thick French accent a pointed beard and curled moustache showy costumes that included a red fez and frequent appearances to greet guests and dignitaries throughout the hotel Hirtzler "exceeded even the Hollywood portrait of a master chef". His cooking style was French and he specialized in offering his guests many choices: "A typical dinner menu would offer a choice of fourteen cheeses twenty clam or oyster dishes eleven soups twenty-four relishes seventeen kinds of fish and fifty-eight entrées from hamburger to Bohemian ham." Breakfasts included 203 different preparations of eggs such as "Eggs Moscow" stuffed with caviar. In addition to naming dishes after guests such as "Eggs Sarah Bernhardt" with diced chicken Hirtzler invented or renamed a number of dishes after himself including "Chicken Salad Victor" "Crab Cocktail Victor" "Victor Dressing" and the best known "Celery Victor". Hirtzler may also have invented "Crab Louie"." from Wikipedia; 432p. pages; Pictured 4/17/25 . The Hotel Monthly Press hardcover