Illus. with humorous drawings. Gilt-lettered blue cloth. First Edition. Chicago: Alfred Fries, [1926].
Alfred Fries was the chef at the Congress Hotel's Pompeian Rooms, and here lays out simple directions for restaurant chefs making classic American dishes. Creole potatoes, stuffed roasted raccoon (!), wild rice fritters, broiled mallard duck, opossum, prairie chicken, baked codfish chowder, chicken okra or chicken gumbo, broiled duckling with grilled apples, and much more.
Chipping to spine head, fading to spine with small tear to cloth, else good.
