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World Hotels - The Waldorf-Astoria Cookbook
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List Price: $50.00
Our Price: $31.50
Your Save: $ 18.50 ( 37% )
Availability: Usually ships in 24 hours
Manufacturer: Bulfinch
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Average Customer Rating:  
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Binding: Hardcover
Dewey Decimal Number: 641.5
EAN: 9780821257722
ISBN: 0821257722
Label: Bulfinch
Manufacturer: Bulfinch
Number Of Items: 1
Number Of Pages: 272
Publication Date: 2006-09-28
Publisher: Bulfinch
Studio: Bulfinch
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Editorial Reviews:
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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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Spotlight customer reviews:
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Customer Rating:
Summary: History, Glamour and Great Eating
Comment: The Waldorf is one of the central landmarks of Manhattan, a jewel of a hotel that has hosted the great, the glorious and the infamous. I was lucky enough to spend part of my childhood in the NYC metro area. A trip to the Waldorf was a wonderful event and this book brings back those memories. I would value this book for its celebration of the hotel's interior and history.
On top of that, the recipes are wonderful and accessible to the home cook. They may require a little effort to obtain a few ingredients BUT creating something out of the ordinary always require a bit of effort. This is the Waldorf Astoria cookbook not the" Betty Crocker Cookbook for Easy meals for Weekday Dinners."
I particularly liked the Grilled Vegetable Timbale (elegant and delicious) and the Edamame Salad with Miso Dressing (just plain delicious). The Eggs Baked in Proscitto Cups are ridiculously easy, beautiful, original and tasty. They will impress your guests with very little effort.
These days you can get frozen edamame and good quality prosciutto at any suburban mega-mart. You might have to find an oriental grocery store for the miso sauce. Spices are easily obtained on line. This beautiful cookbook allows the home cook to create truly gourmet food for his/her guests. A good deal at any price, I look forward to cooking my way through this book.
Customer Rating:
Summary: pretty pictures/fussy recipes
Comment: This book would look nice on a coffee table but I think it would be of little use to the home cook. Some of the measurements are just plain silly. For example 1 cup plus 1/4 teaspoon cornmeal for cornbread; one recipie with no reason at all for three different kinds of oils, another time a recipe requests 3 teaspoons of an ingredient (1 tablespoon?) The recipes are full of such foolishness. Probably more important almost all of the recipes are too elaborate: consisting of far too many ingredients which result in over-the top baroque combinations. The attempt to be "original" clearly trumps the desire to be sensible. The text about the hotel is mainly self-laudatory..lists of names of famous guests. Clearly not worth the very high price.
Customer Rating:
Summary: Stunning!
Comment: 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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