Culinary excellence of the 19th century from Hugo Ziemann and Fanny Lemira Gillette.
Hugo Ziemann, a Steward of the White House, and Fanny Lemira Gillete bring us some of the finest recipes of the 19th century. The recipes in this book were used to cater to the First Family and foreign dignitaries at the White House and represented culinary excellence of the time. Over 500 high quality recipes for everything from soups and meats to vegetables and desserts are contained in this book.
Hugo Ziemann was a Steward of the White House who catered to the First Family and foreign dignitaries.
Fanny Lemira Gillette was an author most famous for The White House Cook Book.