(*NEW ARRIVAL*) (Restaurant Service) Paul Huebener. The Gourmet's Host: The Role of Classic Cuisine and Service in Restaurant Management. *Signed*

Illus. with photographs. Jacket. First Edition. NY: Exposition Press, [1961].

Inscribed & signed by Huebener on the front free endpaper. A wonderful book about how to run an upscale restaurant in mid-century America. Huebner's advice extends to every corner of the restaurant industry; take his words on serving wine: "There is no need to wrap a towel or a napkin around a bottle while pouring; indeed, there are those who might think the host was ashamed of the quality of the wine and was trying to conceal the label." On proper lobster presentation, "In serving broiled lobster, the tail is takenfrom the half shell with a fork and service spoon. Next, with a fresh napkin in both hands, the meat is removed from the claws, The lobster is then served on a hot dinner plate with shoestring potatoes, lemon and drawn butter."

Glossary of terms, history and regional varieties of ingredients like oysters, food preparation, continental service...it's all here. 

1" piece of jacket lacking from spine head; occasional underlining, else very good.

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