The Steward's Handbook and Guide to Party Catering. EDWARDIAN DINING, Jessup Whitehead.
The Steward's Handbook and Guide to Party Catering.
The Steward's Handbook and Guide to Party Catering.

The Steward's Handbook and Guide to Party Catering.

Chicago. Jessup Whitehead & Co., 1903.
Sixth Edition. Hardbound book, in-text illustrations in black and white, 464 + 29 pages + 6 advertising pages, 9 1/4 x 6 1/2 inches. Some white marks to covers, rubbing to cover extremities, corners bumped, hinges cracked, 1 inch tear to rear free endpaper, spotting to text block edges; interior in very good condition overall; binding tight. The five sections are as follows: Hotel Stewarding and Composition of Bills of Fare; Restaurant Stewarding and Public Party Catering; Catering for Private Parties, and Head Waiters and their Troops; A Dictionary of Dishes and Culinary Terms and Specialties; How to Fold Napkins. An incredibly detailed volume on food service with information on everything from laying out a grand wedding reception to dealing with the vagaries of waiters. First published in 1887 / 1889. Item #56578

Price: $65.00 save 20% $52.00