The Art of Naming Dishes on Bills of Fare circa 1920 - First Edition Antiquarian Book rare frankoma pottery its classic shape and its

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

First founded in 1905

- Antique pine wood

The vegetable section alone has over 600 recipes

after an 1800's English Staffordshire pattern

The Art of Naming Dishes on Bills of Fare circa 1920 - First Edition Antiquarian Book rare frankoma pottery its classic shape and itsThis 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