-
Victor Hirtzler (ca. 1875,
Strasbourg –
February 9, 1931, Strasbourg) was a
French chef who was head chef of San Francisco, California's St.
Francis Hotel...
- the
pancake was
based on a
recipe for
Dutch baby
pancakes from
Victor Hirtzler's Hotel St.
Francis Cookbook—the best-known 1919 edition—with
slight alteration...
-
Coney Island Style" (1893).
Manhattan clam
chowder is
included in
Victor Hirtzler's Hotel St.
Francis Cookbook (1919) and "The
Delmonico Cook Book" (1890)...
- chef,
Victor Hirtzler.
Hirtzler learned to cook in Strasbourg, France, and then
cooked for
royal courts across Europe.
According to
Hirtzler, he had created...
- "Crabmeat a la Louise"
salad in the 1910
edition of a
cookbook by
Victor Hirtzler, head chef of the city's St.
Francis Hotel.
Another early recipe is found...
- tomato,
minced bacon,
poached eggs, and hollandaise. No
bread for base.
Hirtzler,
Victor (1988). The 1910
Hotel St.
Francis cook book (1st ed.). Sausalito...
- OCLC 679915543. (Note: 3
different recipes are
offered in this book)
Hirtzler,
Victor (1919).
Thousand Island dressing, for salads. Chicago: The Hotel...
-
hotel in 1914.
There are
several other alleged creators,
including Victor Hirtzler (see
Celery Victor).
Macaroni Lucullus –
Lucullus (c. 106–56 BC), full...
- Internet". July 2001.
Retrieved 2010-07-29. Jon Frost;
Stefan Goessner;
Michel Hirtzler (2003).
Learn SVG: the web
graphics standard. p. 7. ISBN 0-9741773-0-X...
-
historical American marinated celery salad dish
invented in 1910 by
Victor Hirtzler, head chef at San Francisco's St.
Francis Hotel, who is also
credited with...
