Research Catalog

Peeking behind the wallpaper : the gilded age of hotel dining : the life of a chef, 40 years of kitchen lore and quirky stories from three continents : irreplaceable menus from 1928-1984, the Waldorf - Astoria, the Plaza in New York, photographs and kitchen worksheets, bicentennial menus

Title
Peeking behind the wallpaper : the gilded age of hotel dining : the life of a chef, 40 years of kitchen lore and quirky stories from three continents : irreplaceable menus from 1928-1984, the Waldorf - Astoria, the Plaza in New York, photographs and kitchen worksheets, bicentennial menus / by Arno Schmidt.
Author
Schmidt, Arno, 1931-
Publication
New Jersey : Arno Schmidt Enterprises Ltd., ©2012.

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StatusFormatAccessCall NumberItem Location
TextUse in library JFE 22-3441Schwarzman Building - Main Reading Room 315

Details

Description
460 pages : illustrations (some color); 23 cm
Alternative Title
  • Gilded age of hotel dining
  • Life of a chef, 40 years of kitchen lore and quirky stories from three continents
Subjects
Genre/Form
Biographies.
Call Number
JFE 22-3441
ISBN
  • 9780615399188
  • 0615399185
OCLC
795165596
Author
Schmidt, Arno, 1931-
Title
Peeking behind the wallpaper : the gilded age of hotel dining : the life of a chef, 40 years of kitchen lore and quirky stories from three continents : irreplaceable menus from 1928-1984, the Waldorf - Astoria, the Plaza in New York, photographs and kitchen worksheets, bicentennial menus / by Arno Schmidt.
Imprint
New Jersey : Arno Schmidt Enterprises Ltd., ©2012.
Edition
1st ed.
Type of Content
text
Type of Medium
unmediated
Type of Carrier
volume
Summary
"Auto-biography of a chef who began apprenticeship in 1946 in war-torn Austria and, after an odyssey through kitchens in many countries became Executive Chef of The Waldorf-Astoria. During the Bi-centennial he supervised meals for the most powerful people in the world. The book is about glorious hotel dining and memorable banquets, including menus and kitchen work sheets. There are vignettes about accounting follies, catering directors, kosher caterers and managers, . There are quirky stories about captains, waiters and cooks. The book looks into the kitchen of the St. Regis Hotel when it was still owned by Mrs. Astor, with menus from the legendary Maisonette and King Cole Bar. There are Plaza menus from 1928, stories about holidays in hotels, and permanent residents. There is advice about cooking and long forgotten classical dishes such as terrapin and crab meat Remick."--Author's website.
Added Title
Gilded age of hotel dining
Life of a chef, 40 years of kitchen lore and quirky stories from three continents
Research Call Number
JFE 22-3441
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