skip to content
Hotel meat cooking : comprising hotel and restaurant fish and oyster cooking, how to cut meats, and soups, entrees, and bills of fare Preview this item
ClosePreview this item
Checking...

Hotel meat cooking : comprising hotel and restaurant fish and oyster cooking, how to cut meats, and soups, entrees, and bills of fare

Author: Jessup Whitehead; Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Publisher: Chicago : J. Whitehead & Co., 1901.
Edition/Format:   Print book : English : 7th edView all editions and formats
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Genre/Form: Cookbooks
Additional Physical Format: Online version:
Whitehead, Jessup.
Hotel meat cooking.
Chicago : J. Whitehead & Co., 1901
(OCoLC)894635470
Document Type: Book
All Authors / Contributors: Jessup Whitehead; Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
OCLC Number: 6759801
Notes: Cover title: American meat cooking.
Four of the parts have separate title pages.
"The present volume ... constitutes a part of an American hotel cook book that is being published serially; the preceding parts bound together form the volume called The American pastry cook"--Advertisement.
Includes indexes.
Source: Gift of A.W. Bitting, presented in memory of Katherine Golden Bitting, Oct. 6, 1939.
Description: iv, 230-397, [22], iii pages ; 27 cm.
Contents: The hotel fish and oyster cook --
How to cut meats and roast, boil, and broil --
The hotel book of soups and entrees --
Creole cookery --
Cook's scrap book.
Other Titles: American meat cooking.
Responsibility: by Jessup Whitehead.

Reviews

User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.

Similar Items

Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


\n\n

Primary Entity<\/h3>\n
<http:\/\/www.worldcat.org\/oclc\/6759801<\/a>> # Hotel meat cooking : comprising hotel and restaurant fish and oyster cooking, how to cut meats, and soups, entrees, and bills of fare<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:CreativeWork<\/a>, schema:Book<\/a> ;\u00A0\u00A0\u00A0\nlibrary:oclcnum<\/a> \"6759801<\/span>\" ;\u00A0\u00A0\u00A0\nlibrary:placeOfPublication<\/a> <http:\/\/dbpedia.org\/resource\/Chicago<\/a>> ; # Chicago<\/span>\n\u00A0\u00A0\u00A0\nlibrary:placeOfPublication<\/a> <http:\/\/id.loc.gov\/vocabulary\/countries\/ilu<\/a>> ;\u00A0\u00A0\u00A0\nrdfs:seeAlso<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/4077030#CreativeWork\/american_meat_cooking<\/a>> ; # American meat cooking.<\/span>\n\u00A0\u00A0\u00A0\nschema:about<\/a> <http:\/\/id.worldcat.org\/fast\/1754362<\/a>> ; # Quantity cooking<\/span>\n\u00A0\u00A0\u00A0\nschema:about<\/a> <http:\/\/id.worldcat.org\/fast\/1753184<\/a>> ; # Cooking (Seafood)<\/span>\n\u00A0\u00A0\u00A0\nschema:about<\/a> <http:\/\/id.worldcat.org\/fast\/1753151<\/a>> ; # Cooking (Meat)<\/span>\n\u00A0\u00A0\u00A0\nschema:about<\/a> <http:\/\/dewey.info\/class\/641.5\/e20\/<\/a>> ;\u00A0\u00A0\u00A0\nschema:bookEdition<\/a> \"7th ed.<\/span>\" ;\u00A0\u00A0\u00A0\nschema:bookFormat<\/a> bgn:PrintBook<\/a> ;\u00A0\u00A0\u00A0\nschema:contributor<\/a> <http:\/\/viaf.org\/viaf\/125627374<\/a>> ; # Katherine Golden Bitting Collection on Gastronomy (Library of Congress)<\/span>\n\u00A0\u00A0\u00A0\nschema:creator<\/a> <http:\/\/viaf.org\/viaf\/270840689<\/a>> ; # Jessup Whitehead<\/span>\n\u00A0\u00A0\u00A0\nschema:datePublished<\/a> \"1901<\/span>\" ;\u00A0\u00A0\u00A0\nschema:description<\/a> \"The hotel fish and oyster cook -- How to cut meats and roast, boil, and broil -- The hotel book of soups and entrees -- Creole cookery -- Cook\'s scrap book.<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\nschema:exampleOfWork<\/a> <http:\/\/worldcat.org\/entity\/work\/id\/4077030<\/a>> ;\u00A0\u00A0\u00A0\nschema:genre<\/a> \"Cookbooks<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\nschema:inLanguage<\/a> \"en<\/span>\" ;\u00A0\u00A0\u00A0\nschema:isPartOf<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/4077030#Series\/the_oven_and_range_series<\/a>> ; # The oven and range series ;<\/span>\n\u00A0\u00A0\u00A0\nschema:isPartOf<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/4077030#Series\/oven_and_range_series<\/a>> ; # Oven and range series ;<\/span>\n\u00A0\u00A0\u00A0\nschema:isSimilarTo<\/a> <http:\/\/www.worldcat.org\/oclc\/894635470<\/a>> ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"Hotel meat cooking : comprising hotel and restaurant fish and oyster cooking, how to cut meats, and soups, entrees, and bills of fare<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\nschema:productID<\/a> \"6759801<\/span>\" ;\u00A0\u00A0\u00A0\nschema:publication<\/a> <http:\/\/www.worldcat.org\/title\/-\/oclc\/6759801#PublicationEvent\/chicago_j_whitehead_&_co_1901<\/a>> ;\u00A0\u00A0\u00A0\nschema:publisher<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/4077030#Agent\/j_whitehead_&_co<\/a>> ; # J. Whitehead & Co.<\/span>\n\u00A0\u00A0\u00A0\nwdrs:describedby<\/a> <http:\/\/www.worldcat.org\/title\/-\/oclc\/6759801<\/a>> ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n\n

Related Entities<\/h3>\n
<http:\/\/dbpedia.org\/resource\/Chicago<\/a>> # Chicago<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:Place<\/a> ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"Chicago<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/dewey.info\/class\/641.5\/e20\/<\/a>>\u00A0\u00A0\u00A0\u00A0a \nschema:Intangible<\/a> ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/experiment.worldcat.org\/entity\/work\/data\/4077030#Agent\/j_whitehead_&_co<\/a>> # J. Whitehead & Co.<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nbgn:Agent<\/a> ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"J. Whitehead & Co.<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/experiment.worldcat.org\/entity\/work\/data\/4077030#CreativeWork\/american_meat_cooking<\/a>> # American meat cooking.<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:CreativeWork<\/a> ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"American meat cooking.<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/experiment.worldcat.org\/entity\/work\/data\/4077030#Person\/whitehead_jessup<\/a>> # Jessup Whitehead<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:Person<\/a> ;\u00A0\u00A0\u00A0\nschema:familyName<\/a> \"Whitehead<\/span>\" ;\u00A0\u00A0\u00A0\nschema:givenName<\/a> \"Jessup<\/span>\" ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"Jessup Whitehead<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/experiment.worldcat.org\/entity\/work\/data\/4077030#Series\/oven_and_range_series<\/a>> # Oven and range series ;<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nbgn:PublicationSeries<\/a> ;\u00A0\u00A0\u00A0\nschema:creator<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/4077030#Person\/whitehead_jessup<\/a>> ; # Jessup Whitehead<\/span>\n\u00A0\u00A0\u00A0\nschema:hasPart<\/a> <http:\/\/www.worldcat.org\/oclc\/6759801<\/a>> ; # Hotel meat cooking : comprising hotel and restaurant fish and oyster cooking, how to cut meats, and soups, entrees, and bills of fare<\/span>\n\u00A0\u00A0\u00A0\nschema:name<\/a> \"Oven and range series ;<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/experiment.worldcat.org\/entity\/work\/data\/4077030#Series\/the_oven_and_range_series<\/a>> # The oven and range series ;<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nbgn:PublicationSeries<\/a> ;\u00A0\u00A0\u00A0\nschema:hasPart<\/a> <http:\/\/www.worldcat.org\/oclc\/6759801<\/a>> ; # Hotel meat cooking : comprising hotel and restaurant fish and oyster cooking, how to cut meats, and soups, entrees, and bills of fare<\/span>\n\u00A0\u00A0\u00A0\nschema:name<\/a> \"The oven and range series ;<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/id.loc.gov\/vocabulary\/countries\/ilu<\/a>>\u00A0\u00A0\u00A0\u00A0a \nschema:Place<\/a> ;\u00A0\u00A0\u00A0\ndcterms:identifier<\/a> \"ilu<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/id.worldcat.org\/fast\/1753151<\/a>> # Cooking (Meat)<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:Intangible<\/a> ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"Cooking (Meat)<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/id.worldcat.org\/fast\/1753184<\/a>> # Cooking (Seafood)<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:Intangible<\/a> ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"Cooking (Seafood)<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/id.worldcat.org\/fast\/1754362<\/a>> # Quantity cooking<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:Intangible<\/a> ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"Quantity cooking<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/viaf.org\/viaf\/125627374<\/a>> # Katherine Golden Bitting Collection on Gastronomy (Library of Congress)<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:Organization<\/a> ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"Katherine Golden Bitting Collection on Gastronomy (Library of Congress)<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/viaf.org\/viaf\/270840689<\/a>> # Jessup Whitehead<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:Person<\/a> ;\u00A0\u00A0\u00A0\nschema:familyName<\/a> \"Whitehead<\/span>\" ;\u00A0\u00A0\u00A0\nschema:givenName<\/a> \"Jessup<\/span>\" ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"Jessup Whitehead<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/www.worldcat.org\/oclc\/894635470<\/a>>\u00A0\u00A0\u00A0\u00A0a \nschema:CreativeWork<\/a> ;\u00A0\u00A0\u00A0\nrdfs:label<\/a> \"Hotel meat cooking.<\/span>\" ;\u00A0\u00A0\u00A0\nschema:description<\/a> \"Online version:<\/span>\" ;\u00A0\u00A0\u00A0\nschema:isSimilarTo<\/a> <http:\/\/www.worldcat.org\/oclc\/6759801<\/a>> ; # Hotel meat cooking : comprising hotel and restaurant fish and oyster cooking, how to cut meats, and soups, entrees, and bills of fare<\/span>\n\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/www.worldcat.org\/title\/-\/oclc\/6759801<\/a>>\u00A0\u00A0\u00A0\u00A0a \ngenont:InformationResource<\/a>, genont:ContentTypeGenericResource<\/a> ;\u00A0\u00A0\u00A0\nschema:about<\/a> <http:\/\/www.worldcat.org\/oclc\/6759801<\/a>> ; # Hotel meat cooking : comprising hotel and restaurant fish and oyster cooking, how to cut meats, and soups, entrees, and bills of fare<\/span>\n\u00A0\u00A0\u00A0\nschema:dateModified<\/a> \"2020-07-14<\/span>\" ;\u00A0\u00A0\u00A0\nvoid:inDataset<\/a> <http:\/\/purl.oclc.org\/dataset\/WorldCat<\/a>> ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/www.worldcat.org\/title\/-\/oclc\/6759801#PublicationEvent\/chicago_j_whitehead_&_co_1901<\/a>>\u00A0\u00A0\u00A0\u00A0a \nschema:PublicationEvent<\/a> ;\u00A0\u00A0\u00A0\nschema:location<\/a> <http:\/\/dbpedia.org\/resource\/Chicago<\/a>> ; # Chicago<\/span>\n\u00A0\u00A0\u00A0\nschema:organizer<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/4077030#Agent\/j_whitehead_&_co<\/a>> ; # J. Whitehead & Co.<\/span>\n\u00A0\u00A0\u00A0\nschema:startDate<\/a> \"1901<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n\n

Content-negotiable representations<\/p>\n