International dessert and pastry specialties of the world famous chefs, United States, Canada, Europe; the dessert book, from the International cooking library . HENRID. FOUILLOUX CHEF-STEW AED ST. CHARLESHOTEL New Orleans, La. Mr. Fouilloux servedhis apprenticeship atthe Maison Arwaud ofi^iris, France. Waslater at the Hotel duRhin, Paris, with Baronde Neaflize at Paris,with Mr. Vayne Mc-Veah — American Am-bassador in Rome, withCount Moroni Pecci atRome, Leo XIII at theVat,ican in Ro-me,Madame Melba inlyondon, for ViscouiitBulke4ey at Beaumarisin North Wales and ^tthe Grajid Hotel inRx)nie. Co
International dessert and pastry specialties of the world famous chefs, United States, Canada, Europe; the dessert book, from the International cooking library . HENRID. FOUILLOUX CHEF-STEW AED ST. CHARLESHOTEL New Orleans, La. Mr. Fouilloux servedhis apprenticeship atthe Maison Arwaud ofi^iris, France. Waslater at the Hotel duRhin, Paris, with Baronde Neaflize at Paris,with Mr. Vayne Mc-Veah — American Am-bassador in Rome, withCount Moroni Pecci atRome, Leo XIII at theVat,ican in Ro-me,Madame Melba inlyondon, for ViscouiitBulke4ey at Beaumarisin North Wales and ^tthe Grajid Hotel inRx)nie. Coming to thiscountry, he was at theHoUendenJIotel, Cleve-lapd. 57. World Famouj^ Chert
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Keywords: ., boo, bookcentury1900, bookdecade1910, booksubjectcbk, bookyear1913
