The Hotel St. Francis Cook Book

A seasoned chef who once led the kitchens of a famous San Francisco hotel brings the refined world of early‑20th‑century hotel cuisine to the listener’s kitchen. Drawing on apprenticeships with European masters and travels across New York, England, France, and Switzerland, he shares the techniques that helped American hotels set global standards. The preface frames the book as a practical guide that blends classic tradition with the innovations of his time.

The recipes span elegant breakfasts, hearty lunches, and sophisticated dinners, each described with clear, step‑by‑step detail. Listeners will learn to layer poached eggs over butter‑sautéed tomatoes for a delicate “Eggs Oriental,” perfect a buttery tripe and potato stew, and craft refreshing fruit‑infused ice desserts. From oyster‑filled omelets to lobster salads and artichokes au gratin, the collection captures the taste of a bygone era while remaining approachable for today’s home cooks.