Beginning in 1910 Hirtzler promoted his hotel, and his status as a chef, by publishing cookbooks structured as a series of multi-course menus for three meals per day, every day of the year.
Beginning in 1910 Hertzler promoted his hotel, and his status as a chef, by publishing a series of cookbooks under this title. Each was structured as a series of multi-course menus for three meals per day, every day of the year.