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Dining at Delmonico's: The Story of America's Oldest Restaurant Hardcover – October 1, 2008


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Dining at Delmonico's: The Story of America's Oldest Restaurant + Tavern on the Green: 125 Recipes For Good Times, Celebrating The New York Legend + The Waldorf-Astoria Cookbook
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Product Details

  • Hardcover: 224 pages
  • Publisher: Stewart, Tabori and Chang; Ill edition (October 1, 2008)
  • Language: English
  • ISBN-10: 1584797223
  • ISBN-13: 978-1584797227
  • Product Dimensions: 0.9 x 9.1 x 12 inches
  • Shipping Weight: 3.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #429,933 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

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 York–based photographer, often collaborates with his wife, Judith Choate.


More About the Author

Judith Choate is a writer, chef and pioneer in the promotion of American food. Known for her flair with food preparation and presentation, Judie owned and operated a retail bakery, food shop and catering business, MOM'S MEALS, INC. (doing business as MOM and MOM, TOO) in New York City until 1985. She has also worked in the field of menu and restaurant development as a consultant to companies ranging from Heinz and national restaurant chains to small airlines and health food shops.

Additionally, Judie has worked as a project and recipe developer and food stylist for companies as diverse as Perdue Foods, Inc. and McCann's Irish Oatmeal. Judie has authored or co-authored over 100 books, among them The Gift Giver's Cookbook, first published by Simon & Schuster in 1970, Hot! (Crown), Great American Pie Book (Simon & Schuster, named one of the best cookbooks of the year by People Magazine) and The Ubiquitous Shrimp (Little Brown 1994). She was Dean Fearing's collaborator on the two Mansion on Turtle Creek cookbooks as well as writer/editor for Arlene Feltman Sailhac's DeGustibus at Macy's cookbook series. Among her many other efforts are Rebecca Woods' The Splendid Grain (William Morrow) which won both the IACP and James Beard awards for best cookbook of the year; Charlie Palmer's Great American Food (Random House, reissued, Ten Speed Press), Charlie Palmer's Casual Cooking (William Morrow) and The Art of Aureole (Ten Speed Press); The French Culinary Institute's Healthy French Cooking (Rodale); Raji Cuisine (Harper Collins); The Tribeca Grill Cookbook (Villard Books); Mastering Simplicity with Chef Christian Delouvrier (John Wiley); Cooking With Spirit with Don Pintabona (Random House); New American Kitchen Classics featuring Second Day Dishes with Chef David Burke (Random House), Cooking at Molyvos with Chef Jim Botsacos (Broadway), Twenty Five Years at DeGustibus at Macy's with Arlene Feltman Sailhac (Stewart, Tabori & Chang), and The Kellogg's Cookbook (Bulfinch); Welcome to Michael's with Michael McCarty (Bulfinch); A Year in Chocolate with Chef Jacques Torres (Stewart, Tabori & Chang): Dining at Delmonico's (Stewart, Tabori & Chang).

The most recent book under her own name is HOMEMADE (Clarkson Potter). Fundamentals of Classic French Cooking for The French Culinary Institute (Stewart, Tabori & Chang) was winner of the 2008 James Beard Foundation award for best professional cookbook, In 2009, Fundamentals of Classic French Pastry for The French Culinary Institute (Stewart, Tabori & Chang) was the winner of the 2010 James Beard award for professional cookbook. 2010 brought The Reader's Cookbook for Red Rock Press. 2011 will present Fundamentals of Bread Baking for The French Culinary Institute, Milk and Cookies for Chef Tina Casaceli (Chronicle Books), and The Best Little Book of Preserves and Pickles for Red Rock Press. She is also at work on projects of her own with her husband, photographer Steve Pool. In addition, through her company, Custom Cuisine, Judie works as a consultant in product development, most specifically creating lines (both recipes and actual production) of restaurant quality specialty food products and entrées for commercial distribution as well as in marketing, restaurant development, and culinary presentations. In this capacity, she has been consultant to such internationally-known chefs as Charlie Trotter, David Burke, and Charlie Palmer as well as to companies such as Heinz, Starbucks and Costco.

Customer Reviews

4.7 out of 5 stars
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Most Helpful Customer Reviews

5 of 6 people found the following review helpful By Leor's Admirer on October 3, 2008
Format: Hardcover
This is one of the most beautiful cookbooks that I have seen in a very long time - great culinary history - enticing recipes and photos that are breathtaking - a cookbook to treasure and to cook from
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1 of 1 people found the following review helpful By Daryl - Atlanta on December 27, 2013
Format: Hardcover Verified Purchase
What a gem! It's both a cookbook and a history book of the restaurant and the later-Victorian to Edwardian era dining scene in New York. It's well written, well articulated, it flows, tells a story with just enough background and back-story to keep you turning the pages. Besides that, the recipes have been updated and are each well explained. And if that is not enough...the book is simply beautiful and will be just as admired on your coffee table as it will be appreciated in the kitchen.
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3 of 4 people found the following review helpful By Conrad on May 30, 2009
Format: Hardcover Verified Purchase
Both entertaining and practical, this book has a good balance of lavish illustrations,
practical recipes, and an absorbing history of a very historical restaurant.
Highly recommended
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Format: Hardcover Verified Purchase
Nice history and pictures but don't think I would cook anything from it. It seems to me to be a little more complex than I would utilize.
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By Curator on July 9, 2013
Format: Hardcover Verified Purchase
"Dining at Delmonico's" provides a cookbook approach to understanding the cuisine served by the finest restaurant of its time. The visual presentation to the eye while looking through the book is delicious. The ingredients and preparation have in some cases been modified just enough to allow todays chefs to achieve the flavor of the time with the components available today. It must be kept in mind that Delmonico's prepared and served its delights over a number of years with a number of chefs. This book is a way to achieve the flavor of the time not always with the precision of each chef or the variations that of ingredients available back then.I am a want-a-be chef and found the directions very well adapted to todays to my skill level.

Please keep in mind the reason I purchased "Dining at Delmonico's" was as a research book. I write fiction and one of my characters had been a sues chef at Delmonico's in that time. This book gave my a reference as to the taste of that period.

If there is a down side to this book I would say that the historical perspective is not the aim of the authors but rather this book allows the reader to experience, first hand, what an evening Dining at Delmonico's may have been like.

As to other works to compare it to, I bought this book on line going solely on the written description. I did not see any other books listed that I thought fulfilled my need. I was more than pleased when I received the book. It provided me with first hand satisfaction of the flavor and taste of "Dining at Delmonico's."
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