I Should Have Stayed Home Food or Waldorf Astoria Cookbook

I Should Have Stayed Home - Food: Tantalizing Tales of Extreme Cuisine

Author: Roger Rapoport

This uproarious book takes you where conventional dining guides dare not venture, from a Chinese eatery on New York's Lower East Side that erupts into food fights to a Tokyo restaurant that serves legendary-and potentially deadly-fugu fish.

Table of Contents:

Introduction 1 Down the Hatch Clifford Pierce 3 Korea's Silk Route Frank Lev 7 Looking For Foie Gras In All The Wrong Places Julia Niebuhr Eulenberg 12 Feeling Crabby Loretta Graziano Breuning 18 Afterwhile Crocodile Darla Kay Fitzpatrick 22 Banquet Blues Alev Le Sueur 25 Congo Breakfast At Tiffany's Scott Loveridge 48 In Search of Mongolian Pie Larry Jer 51 Food Fight Marius Bosc 56 Pass the Anteater, Please Claudia R. Capos 58 Hold the Salad Julia Niebuhr Eulenberg 65 How I Became a Purveyor of Caviar and Champagne on the Trans-Siberian Alev Lytle Croutier 71 The Last Supper Mark Cerulli 75 The Thousand-Year-Old Fish Patti Deveney 79 The Cockroach Floor Show Beth Esfandieri 81 I Think It Was Something I Ate Karin Palmquist 83 The Best Restaurant in Town? Marcia Muller Bill Pronzini 88 Sam Wo's Insult Machine, Edsel Ford Wong Joe Kempkes 93 No Meat, Nor Fish-No Eat Chris Mears 96 You Say Potato, I Say Ptomaine Roger Rapoport 99 The First and Last Meal Carole L. Peccorini 102 Something in the Air Zona Sage 107 Soup Kitchen Edward Reed 112 In the Forest Without a Dog Andrew Grieser Johns 115 Pining Away Janet Roberts 130 Bulgogi To Die For Hemlata Vasavada 132 Stranger In Paradise Linda Wasylenko 136 Eating at the Ritz Dawn Starin 139 My Family, Food and Fieldwork A. Magdalena Hurtado 142 At The Gates of Heaven Chris Mears 155 Beefsteak With Onions Jim Krois 158 Caught Knapping Roger Rapoport 161 About the Authors 165

Book review: La Cucina Di Lidia or At Home With The French Classics

Waldorf-Astoria Cookbook

Author: John Doherty

The WALDORF-ASTORIA COOKBOOK opens the doors to the hotel's kitchens, where a team of seven chefs de cuisine, 10 sous-chefs, and 110 cooks, all led by Executive Chef John Doherty, serve the finest meals to a demanding public 24 hours a day, seven days a week at three restaurants, four bars and a grand ballroom, and, of course around-the-clock room service for 1,250 rooms (an innovation in the hotel industry that began at the Waldorf over a hundred years ago).

The book features more than 120 recipes by chef Doherty and his staff, from breakfast (Irish Oatmeal BrulЋe with Strawberry Coulis) to lunch (Oscar's Spicy Asian Chicken Salad) to dinner (Filet Mignon with Blue Cheese Crust, Port Wine Sauce, and Béarnaise). With beautiful food photography, atmospheric and archival images of the hotel, as well as new takes on historical recipes such as the Waldorf Salad and fascinating sidebars that tell the rich history of the hotel, this gorgeous volume is a must-have for cookbook collectors.

About the Authors: John Harrisson cowrote The Neiman Marcus Cookbook as well as cookbooks by Mark Miller and Roy Yamaguchi.

John Doherty has been the executive chef at the Waldorf for 20 years.