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Published by Bullfinch Press, 2006, hardcover, illustrated, 272 pages, condition: as new.
Featuring more than 120 recipes by chef John Doherty and his staff (including a new take on the famous Waldorf Salad), this volume marks the first major cookbook from the famed Waldorf-Astoria hotel: home-away-from-home for presidents, celebrities, and discriminating tourists alike. 120 colour & 30 b/w photographic images.
The author, 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.
Reading a cookbook? Yes, but this was more of a coffee table book. Not only were the recipes interesting but also the history of the hotel and the history of the food in the hotel. I had been looking for an original recipe for red velvet cake made with beets (for the coloring) rather than with artificial red food dye and it was there. It's nice to dream about the old world charm of the hotel.
