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This article is an orphan, as few or no other articles link to it. Please introduce links to this page from related articles; suggestions may be available. (February 2009) Jules Harder was the first chef of the Palace Hotel in San Francisco, California when it first opened in 1876. He had previously been chef at Delmonico's and the Union Club in New York City, and the Grand Union Hotel in Saratoga. In 1885 he authored “The Physiology of Taste: Harder’s Book of Practical American Cookery,” the first (and only) of a planned six-volume book on cooking. References An American Feast -- bibliographical reference Changing Tastes -- California Historical Society article The 'Only Competent Book' on Vegetables Persondata Name Harder, Jules Alternative names Short description Date of birth Place of birth Date of death Place of death This biographical article on a foodie, restaurateur or gourmand is a stub. You can help Wikipedia by expanding it.v · d · e