The Waldorf-Astoria Cookbook

by Doherty, John; Harrisson, John; Silverman, Ellen

• ISBN13: 9780821257722
• ISBN10: 0821257722
• Edition: 1st
• Format: Hardcover
• Copyright: 2006-09-28
• Publisher: Bulfinch

Summary

The WALDORF-ASTORIA COOKBOOK opens the doors to the hotel's kitchens, where a team of seven chefs de cuisine, 10 sous-chefs, and 110 cooks, all led by Executive Chef John Doherty, serve the finest meals to a demanding public 24 hours a day, seven days a week at three restaurants, four bars and a grand ballroom, and, of course around-the-clock room service for 1,250 rooms (an innovation in the hotel industry that began at the Waldorf over a hundred years ago). The book features more than 120 recipes by chef Doherty and his staff, from breakfast (Irish Oatmeal BrulZe with Strawberry Coulis) to lunch (Oscar's Spicy Asian Chicken Salad) to dinner (Filet Mignon with Blue Cheese Crust, Port Wine Sauce, and B+arnaise). With beautiful food photography, atmospheric and archival images of the hotel, as well as new takes on historical recipes such as the Waldorf Salad and fascinating sidebars that tell the rich history of the hotel, this gorgeous volume is a must-have for cookbook collectors.

Author Biography

John Doherty has overseen the kitchen of the Waldorf-Astoria since 1985, when, at the age of 27, he became the hotel's youngest Executive Chef. A graduate of the Culinary Institute of America, he is the recipient of numerous awards and distinctions, including the 2002 Food Arts Silver Spoon Award for lifetime achievements. His work has been widely covered in the media from The New York Times to CBS's Saturday Morning.

John Harrisson has co-written The Neiman Marcus Cookbook as well as cookbooks by Mark Miller and Roy Yamaguchi.

Table of Contents

Introduction	p. 9
Chef's Foreword	p. 17
Breakfast and Brunch	p. 26
Cocktail and Hors D'Oeuvres	p. 52
Soups	p. 80
Appetizers	p. 100
Salads	p. 126
Fish and Seafood	p. 146
Poultry and Meat	p. 176
Desserts	p. 210
Side Dishes, Condiments and Basic Recipes	p. 240
Notes on Ingredients	p. 260
Techniques	p. 260
Sources	p. 261
Glossary	p. 262
Acknowledgements	p. 264
Index	p. 266
Table of Contents provided by Ingram. All Rights Reserved.