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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Status	Format	Access	Call Number	Item Location
Request Scan Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.	Text	Use in library	JFE 22-3441	Schwarzman 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

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