The first major cookbook from the famed Waldorf-Astoria - a "home-away-from home" for Presidents, Prime Ministers, and discriminating tourists - which serves more than a million meals a year and is known for its restaurants' quality and panache
The Waldorf-Astoria Cookbook opens the doors to the hotel's kitchens, where a team of seven chefs de cuisine, ten sous- chefs, and 110 cooks, all led by Executive Chef, John Doherty, serve the finest meals to a demanding public 24 hours a day, 7 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). Chef Doherty has been the executive chef at the Waldorf for 20 years, during which time he has fed Presidents, Prime Ministers, Queens and celebrities and has won various award and distinctions. The cookbook will feature more than 120 recipes, taking the reader from breakfast (Irish Oatmeal Brulee with Strawberry Coulis) to lunch (Oscar's Spicy Asian Chicken Salad) and dinner (Filet Mignon with Blue Cheese Crust, Port Wine Sauce, and Bearnaise), with beautiful food photography and atmospheric shots. There will be fun, historical sidebars and some historical recipes-i.e. the Waldorf Salad.
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John Doherty became the Waldorf-Astoria's youngest Executive Chef at the age of 27 in 1985. A graduate of the Culinary Institute of America, he has received numerous awards inc. one for lifetime achievement. John Harrisson co-wrote the Neimann- Marcus cook
The Waldorf-Astoria Cookbook by John Doherty
Used - Very Good
Little, Brown & Company
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us.