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THE ELEGANT ART OF DINING
Foreword
No apologies are offered for this book. In fact, we rather like it. Many
years have been spent in gathering this information, and naught is
written in malice, nor through favoritism, our expressions of opinion
being unbiased by favor or compensation. We have made our own
investigation and given our own ideas.
That our opinion does not coincide with that of others does not concern
us in the least, for we are pleased only with that which pleases us, and
not that with which others say we ought to be pleased.
If this sound egotistical we are sorry, for it is not meant in that way.
We believe that each and every individual should judge for him or
herself, considering ourselves fortunate that our ideas and tastes are
held in common.
San Franciscans, both residential and transient, are a pleasure-loving
people, and dining out is a distinctive feature of their pleasure. With
hundreds of restaurants to select from, each specializing on some
particular dish, or some peculiar mode of preparation, one often becomes
bewildered and turns to familiar names on the menu card rather than
venture into fields that are new, of strange and rare dishes whose
unpronounceable names of themselves frequently are sufficient to
discourage those unaccustomed to the art and science of cooking
practiced by those whose lives have been spent devising means of
tickling fastidious palates of a city of gourmets.
In order that those who come within our gates, and many others who have
resided here in blindness for years, may know where to go and what to
eat, and that they may carry away with them a knowledge of how to
prepare some of the dishes pleasing to the taste and nourishing to the
body, that have spread San Francisco's fame over the world, we have
decided to set down the result of our experience and study of our
Bohemian population and their ways, and also tell where to find and how
to order the best special dishes.
Over North Beach way we asked the chef of a little restaurant how he
cooked crab. He replied:
"The right way."
One often wonders how certain dishes are cooked and we shall tell you
"the right way."
It is hoped that when you read what is herein written some of our
pleasure may be imparted to you, and with this hope the story of San
Francisco's Bohemianism is presented.
Clarence E. Edwords.
San Francisco, California,
September 22, 1914.
Our Toast
Not to the Future, nor to the Past;
No drink of Joy or Sorrow;
We drink alone to what will last;
Memories on the Morrow.
Let us live as Old Time passes;
To the Present let Bohemia bow.
Let us raise on high our glasses
To Eternity--the ever-living Now.
The Elegant Art of Dining
Contents
Foreword
The Good Gray City
The Land of Bohemia
When the Gringo Came
Early Italian Impression
Birth of the French Restaurant
At the Cliff House
Some Italian Restaurants
Impress of Mexico
On the Barbary Coast
The City That Was Passes
Bohemia of the Present
As it is in Germany
In the Heart of Italy
A Breath of the Orient
Artistic Japan
Old and New Palace
At the Hotel St. Francis
Amid the Bright Lights
Around Little Italy
Where Fish Come In
Fish in Their Variety
Where Fish Abound
Some Food Variants
About Dining
Something About Cooking
Told in A Whisper
Out of Nothing
Paste Makes Waist
Tips and Tipping
The Mythical Land
A Good Bohemian Dinner
Restaurant Famous Recipes
Appendix (How to Serve Wines, Recipes)
Art of Dining Index
Mailing Lists
Forums
Webrings
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