Hoff, A: Steaks, Chops and Fancy Egg Dishes of the World Fam

Excerpt from Steaks, Chops and Fancy Egg Dishes of the World Famous Chefs, United States, Canada, Europe: The Steak, Chop and Egg Book

A large portion of the copy has been translated from the French. The finest chefs are generally the French or Swiss. They are not literary men; their language is not ¿owery, but we know that even with the difficulty that exists in expressing in English many of the French terms that the work as a whole will be easily understood and greatly appreciated.

This is the first time in history that such a wonderful collection of recipes have been made obtainable for general use._ These men are giving, in these recipes, their professional secrets. The calibre of the men who have prepared these recipes is great and represents as much as the great masters in other lines of the world's work. Napoleon Bonaparte was a great general; Shakespeare, a great author; George Washington, a wonderful statesman; and Thomas Edison, a masterful inventor - but we feel that the master chefs represented here are to be considered just as great and doing just as much of the world's work as any of the famous men we have all been taught to revere and respect.

The International Cooking Library, covering in twelve volumes every conceivable part, section or angle of the cooking question, makes it possible for anyone who will follow these recipes to be an expert cook. The great masters who have prepared these recipes have spent theirlives studying and experimenting and are giving in these recipes their best ideas and suggestions. These are dishes of the millionaires and the most particular epicureans.

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