The Waldorf-Astoria Cookbook opens the doors to the hotel's kitchens, where a team of seven chefs de cuisine, ten sous- chefs, and 110 cooks, all led by Executive Chef, John Doherty, serve the finest meals to a demanding public 24 hours a day, 7 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). Chef Doherty has been the executive chef at the Waldorf for 20 years, during which time he has fed Presidents, Prime Ministers, Queens and celebrities and has won various award and distinctions. The cookbook will feature more than 120 recipes, taking the reader from breakfast (Irish Oatmeal Brulee with Strawberry Coulis) to lunch (Oscar's Spicy Asian Chicken Salad) and dinner (Filet Mignon with Blue Cheese Crust, Port Wine Sauce, and Bearnaise), with beautiful food photography and atmospheric shots. There will be fun, historical sidebars and some historical recipes-i.e. the Waldorf Salad.

Author Biography

John Doherty became the Waldorf-Astoria's youngest Executive Chef at the age of 27 in 1985. A graduate of the Culinary Institute of America, he has received numerous awards inc. one for lifetime achievement. John Harrisson co-wrote the Neimann- Marcus cook