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In this cookbook the author has endeavored to give expression to the art of cookery as developed in the years in keeping with the importance of the catering business, in particular the hotel business, which, in America, now leads the world.
Victor Hirtzler had been fortunate in studying under the great masters of the art in Europe and America and several journeys of observation to New York, and to England, France and Switzerland to learn the new in cooking and catering.
Hirtlzer named his book The Hotel St. Francis Cook Book in compliment to the house which had given him the opportunity to produce and reproduce, always with the object of reflecting a cuisine that is the best possible.
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