The Cook Book by "Oscar" Of the Waldorf (Classic Reprint) PDF Download
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Author: Oscar Tschirky
Publisher: Forgotten Books
ISBN: 9780331762990
Category : Cooking
Languages : en
Pages : 928
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Book Description
Excerpt from The Cook Book by "Oscar" Of the Waldorf In placing this work before my friends at The Waldorf and the public in general, it is with the feeling that I am giving them a book illustrative of the best methods of preparing food at the present day. The collection of recipes embodies many which have been rendered easy of comprehension and arranged in such a manner as to meet the wants of all -the caterer to large dinners or receptions, as well as the more modest entertainment furnished at the hearthside. There has been more particular attention devoted to the requirements of the latter than to those of the former, as, in the writer's opinion, the giver of a small reception has been, it might be said, rather neglected in such works as have come before the notice of the undersigned, relative to cookery. The 'title selected for the book is: the cook book BY oscar OF the waldorf, and it is with great honor dedicated to the patrons of The Waldorf, with the hope that they will receive it as a token of my high esteem and sincere appreciation of their kindness as shown to me at all times. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Oscar Tschirky
Publisher: Forgotten Books
ISBN: 9780331762990
Category : Cooking
Languages : en
Pages : 928
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Book Description
Excerpt from The Cook Book by "Oscar" Of the Waldorf In placing this work before my friends at The Waldorf and the public in general, it is with the feeling that I am giving them a book illustrative of the best methods of preparing food at the present day. The collection of recipes embodies many which have been rendered easy of comprehension and arranged in such a manner as to meet the wants of all -the caterer to large dinners or receptions, as well as the more modest entertainment furnished at the hearthside. There has been more particular attention devoted to the requirements of the latter than to those of the former, as, in the writer's opinion, the giver of a small reception has been, it might be said, rather neglected in such works as have come before the notice of the undersigned, relative to cookery. The 'title selected for the book is: the cook book BY oscar OF the waldorf, and it is with great honor dedicated to the patrons of The Waldorf, with the hope that they will receive it as a token of my high esteem and sincere appreciation of their kindness as shown to me at all times. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Oscar Tschirky
Publisher: Theclassics.Us
ISBN: 9781230274553
Category :
Languages : en
Pages : 42
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Book Description
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1896 edition. Excerpt: ... Shell-Fish. Clam Fritters. Place some fresh clams into one pan, and the liquor irom them into another. Prepare a mixture of broken crackers and flour in equal quantities, and dip the clams first into their own liquor and then into this, repeating this operation three times; finally dipping them into milk, and then again into the flour mixture. Have prepared some boiling lard, drop in a few clams at a time, let them fry for about five minutes; then remove them with a skimmer, place them on a strainer, drain away the fat, and they are ready to be served. The pan containing the lard should be so deep that the clams will be covered when put in. Scalloped Clams. Wash thoroughly six or eight good sized clam shells, fill them with clam forcemeat, flatten them with the hand, spread over sifted breadcrumbs, smooth with the blade of a knife, and moisten with a little clarified butter. Arrange them on a baking pan and bake until they are well browned, or for about six minutes. Place them on a hot dish, and serve at once, with sprigs of parsley for garnish. Steamed Clams. Scrub the shells of some clams well in water; then place them in a saucepan without any water, place them over the fire, and cook until the shells open. Remove the clams with a skimmer, pour the liquor into a jar and let it settle. There will be no use in straining the liquor through the finest strainer, but a piece of linen may be used, or if allowed to settle, and care be taken not to move the sediment, the water can be poured off. Remove the clams from their shells, pulling off the thin skin round the edge, and cutting off the whole of the black end with a pair of scissors. Plunge each clam into a small quantity of the liquor, and if at all tough cut that part through. When...
Author: Oscar Tschirky
Publisher:
ISBN: 9781343612389
Category :
Languages : en
Pages :
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Karl Schriftgiesser
Publisher: Pickle Partners Publishing
ISBN: 1789128552
Category : Biography & Autobiography
Languages : en
Pages : 376
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Book Description
The present volume is the biography of Oscar Tschirky (1866-1943), known throughout the world as Oscar of the Waldorf, who worked as maître d’hôtel of the Waldorf Astoria Hotel in New York City from 1893 to 1943. The book contains many recollections devoted to the Waldorf Astoria Hotel and its founder, George C. Boldt, and his wife, Louise Kehrer Boldt. Richly illustrated throughout with black and white photographs.
Author: Oscar Tschirky
Publisher: Literary Licensing, LLC
ISBN: 9781498161879
Category :
Languages : en
Pages : 422
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Book Description
This Is A New Release Of The Original 1896 Edition.
Author: Louis Pullig De Gouy
Publisher:
ISBN:
Category : Cookbooks
Languages : en
Pages : 0
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Book Description
Author: Linda Griffith
Publisher: Macmillan
ISBN: 9780312266240
Category : Cooking
Languages : en
Pages : 360
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Book Description
A collection of more than two hundred recipes from around the world which use nuts.
Author: Beth Allen
Publisher: Union Square + ORM
ISBN: 1588168395
Category : Cooking
Languages : en
Pages : 560
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Book Description
Taste America’s finest traditional dishes in this compilation of 300 sensational recipes. From Southern Fried Chicken to New England Clam Chowder, Good Housekeeping presents the best of traditional, time-tested American home cooking, all in one big, beautiful book. Every cook needs these favorites—with delectable photos and fascinating history tracing the recipes’ evolution—at her fingertips. All the recipes were triple-tested in the Good Housekeeping kitchens, where the magazine’s experts created the perfect rendition of each beloved dish. And what a delicious portrait of American cuisine they paint! Who could resist Maryland Crab dip, Bear Mountain Butternut Soup, Barbecued Pulled Pork, or Boston Cream Pie? The recipes also reflect the American “melting pot,” with dishes ranging from Egg Foo Yong to Huevos Rancheros. Plus—ever wonder how some of the most popular recipes were invented? Delightful historical sidebars provide background on the American culinary scene over time—Friday Night Fish Fries, Cakewalks at County Fairs, and more.
Author: Andrew F. Smith
Publisher: Rowman & Littlefield
ISBN: 1442227133
Category : Cooking
Languages : en
Pages : 211
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Book Description
New York City’s first food biography showcases all the vibrancy, innovation, diversity, influence, and taste of this most-celebrated American metropolis. Its cuisine has developed as a lively potluck supper, where discrete culinary traditions have survived, thrived, and interacted. For almost 400 years New York’s culinary influence has been felt in other cities and communities worldwide. New York’s restaurants, such as Delmonico’s, created and sustained haute cuisine in this country. Grocery stores and supermarkets that were launched here became models for national food distribution. More cookbooks have been published in New York than in all other American cities combined. Foreign and “fancy” foods, including hamburgers, pizza, hot dogs, Waldorf salad, and baked Alaska, were introduced to Americans through New York’s colorful street vendors, cooks, and restaurateurs. As Smith shows here, the city’s ever-changing culinary life continues to fascinate and satiate both natives and visitors alike.
Author: Patricia Greenberg
Publisher: Three Rivers Press (CA)
ISBN: 0517888130
Category : Cooking
Languages : en
Pages : 237
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Book Description
Appetizers, dips, and spreads; Salads and vegetables; Brunch and breads. Pizza and sandwiches; Soups and Stews; Main dishes; Pastas and grains; Desserts.
