Celebrating a lost era of elegant dining, this beautiful
volume is evocative of other times and worlds, with recipes
updated for today’s palate. With recipes of glamorous bygone
main courses, and packed with culinary history, this lavish
cookbook features delicious and sometimes exotic favorites
from around the world. Conjuring up the heyday of Hollywood
is the classic Brown Derby Cobb Salad. From New York’s
Gilded Age comes Delmonico’s Roast Crown of Pork. The
old-world elegance of Paris and London is evoked with
decadent creations such as Le Grand Vefour’s spectacular
Coulibiac of Salmon and Robert Carrier’s Beef Wellington.
The seventy-five recipes have been adapted for the home cook
and updated for the modern palate. Featured are dishes for
meats, poultry and game, fish and shellfish, salads, and
hearty vegetarian plates. The Entrées is illustrated
with still lifes of these spectacular gastronomic creations
that evoke the essence of old-time splendor.
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