The Art of Naming Dishes on Bills of Fare circa 1920 - First Edition Antiquarian Book rare frankoma pottery First founded in 1905

First founded in 1905

its classic shape and its scalloped edge makes an ideal candidate for all sorts of serving and display situations

The vegetable section alone has over 600 recipes

First sketched in the 1890s

there is the information told in the physical marks

The Art of Naming Dishes on Bills of Fare circa 1920 - First Edition Antiquarian Book rare frankoma pottery First founded in 1905This little work is written for the progressive element in the hotel and restaurant profession because of the fact that the menus and bills of fare are to a great extent neither intelligible for the server nor the served (from the preface) {HISTORY} There's nuance to naming things on a menu. Just like naming a recipe for the first time, you want to make it appealing enough to draw someone in but not too descriptive that they'll be confused or move