THE WALDORF ASTORIA COOKBOOK
JOHN DOHERTY WITH JOHN HARRISSON PHOTOGRAPHS BY ELLEN SILVERMAN
THE WALDORF ASTORIA HAS BEEN WORLD renowned for more than a century as a destination for heads of state, businessmen, and discriminating tourists. The Art Deco landmark boasts a grand ballroom, four bars, and 1,250 rooms, but the jewels in its crown are the hotel's three restaurants and exceptional room service, which serve more than one million meals a year with culinary and creative distinction twenty-four hours a day.
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 John Doherty, the Executive Chef at the Waldorf for the past twenty years, serve the finest meals in three distinctly different styles from classic steakhouse fare at the Bull and Bear, to the progressive American menu at Oscar's, to the hotel's signature restaurant, Peacock Alley.
The Waldorf Astoria Cookbook features more than 120 recipes, from breakfast (Irish Oatmeal Brûlée with Strawberry Coulis) to lunch (Oscar's Spicy Asian Chicken Salad) and dinner (Filet Mignon with Blue Cheese Crust, Port Wine Sauce, and Béarnaise).
Classic recipes for such signature dishes as the Waldorf Salad are also presented with fascinating historical sidebars chronicling the hotel's hundred- year history, and the stunning photography by Ellen Silverman showcases dishes from the very simple to the most extravagantly elegant. With recipes for every skill level and every palate, The Waldorf Astoria Cookbook is a cook's dream come true.
120 color and 30 black-and-white photographs
