301 Park Avenue, New York, NY 10022
Contact Us
Home  |  Inside the Book  |  Where To Buy  |  Authors  |  Dining At The Waldorf |  Employment
Inside the Book

The Waldorf=Astoria Cookbook directed by Executive Chef John Doherty and co-written with John Harrison hit bookshelves last October 2006.  The book contains an abundance of recipes and cooking tips, collected through the years and offered in the hotel’s private suites, ballrooms, restaurants, bars, and via room service. Over 200 photographs capture the visual impact of the Waldorf=Astoria’s extraordinary food, and the charm of its restaurants.
Featured Recipes
Eggs Benedict
Seared Scallops

The Waldorf=Astoria cookbook features more than 120 recipes, all inspiration for the Waldorf=Astoria menus.  The recipes are exact replications from the hotel kitchens and all have been thoroughly tested in home kitchens. Recipes run the gamut from a signature, Oscar's Spicy Asian Chicken Salad, Bull and Bear Marinated Rib Eye Steak , and Waldorf Salad, to less complex but equally delicious recipes, as Veal Oscar and Chocolate bread Pudding.

Featured Stories
Good Morning! Room Service!     (Page 46)
“Our motto in Room Service may apply to the whole Waldorf=Astoria kitchen,” says room service's Chef de Cuisine Alan Ashkinaze, “but we live it every day:  The difficult immediately; the impossible takes a few minutes longer.’  It’s a good credo.  A big part of our job is to accommodate our guests’ requests, and our success in meeting those demands is what sets us apart.  Our challenge, bottom line, is in the details – to meet the expectations of hundreds of guests by 9:00 A.M.  The bacon has to be crisp, the eggs have to be soft and warm, it all needs to be done just right.”
Sweet Dreams Are Made of This  (Page 225)
How Jean-Claude Perennou, The Waldorf's Executive Pastry Chef, stays so thin and fit is a mystery to any mere mortal who possesses even average self-control. Aromas are one thing, but a morning constitutional through the pasty kitchen confirms your suspicions. "It's not the number of desserts that is the issue," says Jean-Claude, "it's the importance of pleasing our guests. Some requests, and some of the recipes we come with, offer interesting challenges, especially when we are preparing something that involves out-of-season ingredients."
Appetizers     (Page 101)
People's eating habits have changed over the years, and one of the biggest changes, in New York City in particular, has been the trend toward smaller, lighter portions. It is acceptable, even fashionable, to order two or three appetizers rather than an appetizer and main course. The advantage to this style of grazing through a menu is that it offers the diner a wider range of flavors and an opportunity to sample more of the menu.

www.waldorf.com