Dining at Delmonico's by Judith Choate
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Dining at Delmonico's
By Judith Choate

Dining at Delmonico's

The Story of America's Oldest Restaurant, with More Than 80 Recipes

By (author) See other recent books by Judith Choate See other recent books by James Canora
Photographs by Steve Pool See other recent books by Steve Pool
Format: Hardback

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Dining at Delmonico's by Judith Choate

Book Description

The name Delmonico s is synonymous with fine dining. Ever since the establishmentthe country s first real restaurantopened its doors in Manhattan s Financial District in 1837, Delmonico s has been showing Americans just what it means to eat well. Delmonico s was where American diners were introduced to some of our most beloved dishes: Lobster a la Newburg, Eggs Benedict, Manhattan Clam Chowder, Baked Alaska. Many were created in Delmonico s kitchen by New York s first star chef, Charles Ranhofer; others were popularized here. And always heading the bill of fare was the Delmonico s Steakan unbelievably succulent 20-ounce prime rib-eye, grilled to perfection and topped with herbed butterwhich remains the gold standard that other steakhouses try to emulate. Delmonico s history is one of firsts: the first American restaurant to use tablecloths, to offer private dining rooms, to furnish a separate wine list, to admit women diners, and to re-envision haute cuisine for the American palate. That tradition of exquisite food served in a luxurious setting continues to flourish today. Now, Dining at Delmonico s invites the home cook into the restaurant s legendary kitchen, providing more than 80 recipes that let you re-create the gastronomic glories of Delmonico s dining room for your own table. "

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Book Details

ISBN: 9781584797227
ISBN-10: 1584797223
Format: Hardback
(305mm x 229mm x 25mm)
Pages: 224
Imprint: Stewart, Tabori & Chang Inc
Publisher: Stewart, Tabori & Chang Inc
Publish Date: 1-Oct-2008
Country of Publication: United States

Books By Author Judith Choate

Joe by Judith Choate Joe, Paperback (June 2012)

Through explanations of how exemplary coffee is produced (along with the actual brewing techniques used to create great coffee at home), this fully illustrated book will provide the reader with all of the tools necessary for exploration into the vast world of coffee.

Fundamental Techniques of Classic Pastry Arts by Judith Choate Fundamental Techniques of Classic Pastry Arts, Hardback (November 2009)

Presents chapters on classic categories of confection: tarts, cream puffs, puff pastry, creams and custards, breads and pastries, cakes and petits fours. This book offers an overview of the required techniques, followed by dozens of recipes. It features hundreds of colour photographs, insider tips and information on tools and ingredients.

Fundamental Techniques of Classic Cuisine by Judith Choate Fundamental Techniques of Classic Cuisine, Hardback (June 2006)

Presents the six and nine month courses taught at the The French Culinary Institute (FCI) that cover all 250 basic techniques of French cooking. Along with more than 650 full colour photographs, this book features more than 200 classic recipes as well as recipes developed by some of the school's most famous graduates.

» View all books by Judith Choate


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Author Biography - Judith Choate

Judith Choate is the award-winning author and coauthor of more than 20 cookbooks, including Stewart, Tabori and Chang s The Fundamental Techniques of Classic Cuisine. She lives in New York City.

James Canora is the Corporate Chef of Delmonico s. He is also the chef and owner of NYC Culinary Events, a nationally recognized consulting and catering firm.

Steve Pool, a New Yorkbased photographer, often collaborates with his wife, Judith Choate.


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