Author: Diat, Louis (Chef, Ritz-Carlton Hotel/New York City)
Title: Cooking A La Ritz
Publisher: J.B. Lippincott Company
Place: Philadelphia
Date: (1941)
Edition: first ed
Pages: 329
Binding: Hardback
Condition: SIGNED by the author (Best Wishes, Louis Diat), clean w/ wear to extremes, some roughly cut pages, acceptable stain at lower corners of book (nothing stuck together, not musty smelling, no tidemark (see digital below), a few spots on front fly-leaf
Photographs: b&w frontispiece of the author
Book Id: MAIN001164I
Details: Foreword by George McAneny, a director of the Ritz-Carlton Hotel Corp., index
Dj summary: The world-famous chef, whose delectable dishes have made the Ritz-Carlton Hotel in New York a password among gourmets, reveals his most prized culinary secrets in his book written for the American housewife. With the help of these recipes, Main Street can enjoy mouth-watering Salmis of Duckling, Brussel Sprouts with Chestnuts, Stuffed Alligator Pear, Gnocchi, or even, perhaps, Crepes Suzette! But this is not a "fancy cookbook" limited to the woman with an ample purse. Secrets of hot and cold sauces and soups, hors d'oeuvres and salads that turn a plain meal into a miracle are given, as well as new and inspiring ideas for menus for luncheons and dinners at all seasons of the year. A special chapter on wines is included and a glossary of cooking terms. The particular genius of continental cookery, adapted to the needs and tastes of America, makes this the cookbook par excellence.
About the author: M. Louis Diat came to the Ritz 31 years ago, as one of the youngest chefs ever to fill so important a post. But already he had behind him years of experience at both the London and the Paris Ritz, as well as a tradition of cookery his mother and his grandmother were noted cooks of the Vichy region. His connoisseur's knowledge of foods past and present is amazing; yet the man himself is quiet and modest, preferring to let his work speak for him. He is scientific in his approach, having his own laboratory in which he experiments with foods from all parts of the world, incorporating them into his menus only after a thorough study of their natures. He has no rigid schedule of hours, but is always on hand when a meal is being prepared, supervising his huge staff of chefs; and often he may be found in the early hours of the morning, trying out some new recipe in the big kitchen. His friends include most of the best-known people of three generations, from King Edward VII to Greta Garbo.
