The Waldorf-Astoria Cookbook by Ted James & Rosalind Cole 1969 Edition

By definition, the romantic is anything that evokes something distant in time and place. Eugene Scanlon

{HISTORY}

The quote above sets the stage for an entertaining reading and cooking experience built around a dreamy hotel steeped in centuries of romantic history. Published in 1969 by a cultural history journalist (Ted James) and a food magazine editor (Rosalind Cole), The Waldorf-Astoria Cookbook is an engaging nonfiction account of New York City history and hospitality,  as well as a recipe collection from the hotel’s archives representing some of the culinary industry’s most distinguished chefs.

Since its inception over 130 years ago, the Waldorf-Astoria has been synonymous with luxury accommodations and exceptional service. Named for members of the Astor family, it began as two separate buildings on the site at 34th Street that now boasts the Empire State Building. In the 1920s, the original hotel buildings were demolished, and a new Waldorf was built further uptown, where it still sits on Park Avenue between 49th and 50th Streets. No matter the location, the Waldorf was always known as a gathering place for wealthy members of New York society as well as prominent business executives from around the globe. Since it first opened in 1893, with Oscar acting as host over the dining services, the Waldorf-Astoria has always set the standard for impeccable service amongst luxury hotels in America.

The first half of the book details all that glamour and excitement of making, serving and styling meals in a first-class, five-star hotel frequented by movie stars, dignitaries, royal families, politicians, and celebrities from around the world. The second half of the book shares 100 recipes that have been favorites of guests for decades, as well as newer ones created by the inventive 19060s-era chefs of the Waldorf-Astoria kitchens. 

Interesting recipes include Filet of Beef Wellington, Chestnut Stuffing, Peacock Capon Souffle (made with chicken, not peacocks!), Gulyassupe, Coquille of King Crabmeat Favorite, Grilled Salisbury Steak Belmont, Meat-Filled Crepe Fritters, Filet of Sole Monterey, Monte Crisco Sandwich, Oscar's Chocolate Marble Cake, Quiche Lorraine, Carrot Souffle, Shrimp in Nantua Sauce, Pommes Beignets, Italian Brussels Sprouts Monk's Style, Brioche, Grapefruit Washington, Croissants, Coupe Maison, Bombe Vesuvius, Souffle Citron and of course, Oscar's famous Waldorf Salad. 

While all these recipes originated in the hotel's restaurant kitchens, they were thoroughly tested for preparation in home kitchens to ensure success for all home cooks. Each recipe generally serves four to eight, and all ingredients are easily found in grocery stores, farmers’ markets, or speciality shops. The authors intended to bring a bit of glamour and sophistication to home entertaining with their book, and in doing so, endeavored to share the best of hotel dining at home. 

{SPECIAL FEATURES}

• 1969 Edition published by Bramhall House, New York
• 266 pages 
• Includes 100 recipes
• Illustrated throughout with both color and black and white photographs highlighting the hotel's history, menu designs, food presentation, and celebrity clientele.
• Includes original dust jacket 

{CONDITION}

In lovely vintage condition, this book is lean and bright throughout with no spots, stains, or notations. The dust jacket is all in one piece with just one small rip along the bottom edge near the spine at the left corner. The spine is tight, and all pages are intact.

Please note, if you're sensitive to old books and the aromas they sometimes carry, this one contains a faint scent of new leather. It's not musty and definitely not moldy, but rather like the scent of a brand new car's leather interior, which is probably fitting, given the rich and luxurious history of the hotel itself. 

{SIZE}

Measures 9.25" inches (length) x 6.25" inches (width) x 1" inches (thickness) and weighs 1.7 lbs