From School Library Journal
Les Dames d'Escoffier is a professional organization of women chefs, food writers, caterers, purveyors, and others that was established in 1973 and today has more than 1300 members, many of them culinary stars. Their first cookbook includes dozens of recipes ranging from Grilled Gazpacho Salad with Shrimp to Black Cod with Horseradish Coulis. Despite its rather pretentious subtitle and references to each contributor as a "Dame"—as in "New York City Dame Lidia Bastianich"—the book has the feel of an upscale community cookbook, though the recipes, of course, are generally more sophisticated. With helpful tips, beverage suggestions, and make-ahead notes; for larger collections.
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The women who star in the nation’s restaurant kitchens and who produce and edit the country’s cookbooks, food magazines, newspapers, and television programs have organized for mutual support and advancement of their profession’s highest goals. Many of these women, such as Julia Child and Joanne Weir, are household names, so any cookbook to which they contribute is bound to be a gold mine of recipes and popular with all sorts of cooks. Many styles and traditions appear here, but all focus on fresh and seasonal ingredients. Lighter recipes, such as bacon-and-egg breakfast-for-dinner salad, attract the more refined home cook. Lidia Bastianich supplies a hearty pasta sauce based on pork ribs. Prosciutto-wrapped turkey breast stuffed with basil and Brie makes a great summer grill presentation. Food scientist Shirley Corriher outlines a very detailed method for producing a rich, soft-center chocolate cake. Something for everyone here. --Mark Knoblauch