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 Principal New and Fashionable Drinks.
London: W. Nicholson and Sons, Limited, .
First Edition. Original brown cloth, gilt stamping (variant binding with stamping that does not include more of the title as seen on other copies and less decoration), octavo, 496 pages. Title continues: Hotel & Restaurant Cookery, as now Practised, With the Newest Entrees and Dishes. The First Part Treats of Home Brewing; The Manufacture of Wines, Spirits, Liqueurs and Cordials Without Distillation – The Preparation and Manipulation of, With the Newest Names and Styles of Mixing and Dressing American Drinks, Suitable for Licensed and Non-Licensed Houses, Garden Parties, Clubs, Temperance Fetes, Bazaars, Etc. By Bacchus. The Second Part Treats of All Branches of Cookery, Confectionery and Bread, Suitable for Public Dinners, Clubs, Small Family Parties, Balls, Routs, Luncheons, Garden Parties, Suppers, Etc., by Cordon Bleu. Very scarce title. Found in Tom Sandham's World Best Cocktails who cites this title for containing the Fred Collins Fizz. Included in bibliography of Ted Haugh's Vintage Spirits and Forgotten Cocktails. Very Good, signs of a bookplate having been removed from front pastedown, original owners name and address at front pastedown and top title page, few pages of first signature a bit uneven - perhaps indicating it was long ago reglued, rear yellow endpaper removed, rear inner hinge shows webbing and a bit loose.