This aggregation of cuisinaire, gathered where is to be found a most
wonderful variety of food products in highest state of excellence, has
made San Francisco the Mecca for lovers of gustatory delights, and this
is why the name of San Francisco is known wherever men and women sit at
table.

It has taken us years of patient research to learn how these chefs
prepare their combinations of fish, flesh, fowl, and herbs, in order
that we might put them down, giving recipes of dishes whose memories
linger in the minds of world wanderers, and to which their thoughts
revert with a sigh as they partake of unsatisfactory viands in other
countries and other cosmopolitan cities.

Those to whom only the surface of things is visible are prone to express
wonder at the love and enthusiasm of the San Franciscan for his home
city. The casual visitor cannot understand the enchantment, the mystery,
the witchery that holds one; they do not know that we steal the hours
from the night to lengthen our days because the gray, whispering wraiths
of fog hold for us the very breath of life; they do not know that the
call of the wind, and of the sea, and of the air, is the inspiration
that makes San Francisco the pleasure-ground of the world.

It is this that makes San Francisco the home of Bohemia, and whether it
be in the early morning hours as one rises to greet the first gray
streaks of dawn, or as the sun drops through the Golden Gate to its
ocean bed, so slowly that it seems loth to leave; whether it be in the
broad glare of noon-day sun, or under the dazzling blaze of midnight
lights, San Francisco ever holds out her arms, wide in welcome, to those
who see more in life than the dull routine of working each day in order
that they may gain sufficient to enable them to work again on the