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(More customer reviews)The Waldorf=Astoria, with three restaurants, has held court to the rich, famous, powerful and tourists with an intense desire for the best prepared and presented food anywhere.
The Waldorf=Astoria Cookbook is a culinary delight and an artistic masterpiece. The cookbook invites everyone to take a tour of the kitchens that boast seven chefs, ten sous-chefs, and 110 cooks, led by Executive Chef John Doherty. We are privy to recipes for 120 dishes (complete with chef notes) from the breakfast, lunch and dinner menus. Also informational sidebars give the hotel's history, and the photography is stunning.
The Breakfast Lemon Cake might not be everyone's choice, until you gaze upon the scrumptious photograph. It changed my mind. It's one of the recipes immediately marked for future preparation.
I couldn't believe the Raspberry Irish Oatmeal Brulee with Strawberry Coulis. It is to 'die for.'
If you want to impress someone, try out the Parmesan-Crusted Chicken with Asparagus Morel Risotto and Tomato Confit. And while you're at it, make sure to read the Chef's Notes and take advantage of the good advice.
If you're a beef aficionado, the Filet Mignon with Blue Cheese Crust, Bull and Bear Popover, Port Wine Sauce, and Bearnaise will fill the bill.
But my favorites are the desserts. The Chocolate Bread Pudding with Vanilla Sauce almost made my heart stop. And the Red Velvet Cake will stun you when you check out the ingredients.
Armchair Interviews says: If you love to cook, really cook good food, The Waldorf=Astoria Cookbook is a must have for your cookbook library.
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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 BrulŽe with Strawberry Coulis) to lunch (Oscar's Spicy Asian Chicken Salad) to dinner (Filet Mignon with Blue Cheese Crust, Port Wine Sauce, and Béarnaise). 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.
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