Ziemann H., Gillette F.L. White House Cook Book

New York: Saalfield Publishing Company, 1913. — 668 p.White House Cook Book - a comprehensive cyclopedia of information for the home containing cooking, toilet and household receips, menus, dinner-giving table etiquette, care of the sic, health suggestions, facts worth knowing, etc.
Publishers Preface:
«In presenting to the public the «White House Cook Book,» the publishers believe they can justly claim that it more fully represents the progress and present perfection of the culinary art than any previous work. In point of authorship, it stands preeminent. Hugo Ziemann was at one time caterer for that Prince Napoleon who was killed while fighting the Zulus in Africa. He was afterwards steward of the famous Hotel Splendide in Paris. Later he conducted the celebrated Brunswick Cafe in New York, and still later he gave to the Hotel Richelieu, in Chicago, a cuisine which won the applause of even the gourmets of foreign lands. It was here that he laid the famous «spread» to which the chiefs of the warring with asperities softened, differences harmonized and victory organized.».