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The Delmonico Cook Book

Cooking

Author: Alessandro Filippini

Publisher: Applewood Books

ISBN: 9781429011747

Category: Cooking

Page: 522

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The Delmonico Cook Book is the work of Alessandro Fillipini, who was, for 25 years, chef at the iconic New York restaurant, Delmonico's. Opened in 1837, Delmonico's founded ""fine dining"" in America. Considered the height of luxury and providing the best of wine, food, and service, Delmonico's set the standard for restaurants in the United States. This book contains menus, information on purchasing and using seasonal ingredients, instructions on how to set and serve a table, as well as recipes for such dishes as Lobster Newburg (invented at Delmonico's), Chocolate Soufflé, and Risotto a la Milanaise, allowing home cooks to bring some of the style and taste of Delmonico's into their own homes.

Language: en
Pages: 522

The Delmonico Cook Book

Authors: Alessandro Filippini

Categories: Cooking

Type: BOOK - Published: 2008-11 - Publisher: Applewood Books

Language: en
Pages: 288

Emeril's Delmonico

Authors: Emeril Lagasse

Categories: Cooking

Type: BOOK - Published: 2011-11-01 - Publisher: Harper Collins

For more than 100 years, Delmonico has embodied the spirit of New Orleans. First opened in 1895, Delmonico Restaurant and Bar in New Orleans reopened its doors a century later to tremendous acclaim as Emeril's Delmonico. In his latest cookbook, America's favorite celebrity chef presents a collection of recipes that

Language: en
Pages: 1326

Culinary Landmarks

Authors: Elizabeth Driver

Categories: Cooking

Type: BOOK - Published: 2008-01-01 - Publisher: University of Toronto Press

Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether

Language: en
Pages: 211

New York City

Authors: Andrew F. Smith

Categories: Cooking

Type: BOOK - Published: 2013-11-26 - Publisher: Rowman & Littlefield

New York City’s first food biography showcases all the vibrancy, innovation, diversity, influence, and taste of this most-celebrated American metropolis. Its cuisine has developed as a lively potluck supper, where discrete culinary traditions have survived, thrived, and interacted. For almost 400 years New York’s culinary influence has been felt in

Language: en
Pages: 0