Fülszöveg
THE CAFE DES ARTISTES
COOKBOOK
GEORGE LANG
FOREWORD BY BRENDAN GILL PHOTOGRAPHS BY MICK HALES
his jewel of a book combines recipes and II exquisite color photographs that celebrate one of New York's great treasures, the Café des Artistes restaurant.
Located in a historic building on a historic block, West Sixty-seventh Street, in New York City, the Café des Artistes has been a gathering spot for artists, musicians, writers, and theater people since its beginnings in the early 1900s. Although Paul Newman, Rudolph Nureyev, Zubin Mehta, and Beverly Sills have long since replaced Noel Coward, Rudolf Valentino, Isadora Duncan, and Alexander Woollcott, the years have not diminished the Café's sparkling glamour. Under the direction of noted food expert George Lang, the Café des Artistes is one of New York's most sophisticated and popular restaurants.
The Café des Artistes Cookbook presents recipes for such renowned and original specialties as Chef André's Walnut Pâté, Seafood...
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Fülszöveg
THE CAFE DES ARTISTES
COOKBOOK
GEORGE LANG
FOREWORD BY BRENDAN GILL PHOTOGRAPHS BY MICK HALES
his jewel of a book combines recipes and II exquisite color photographs that celebrate one of New York's great treasures, the Café des Artistes restaurant.
Located in a historic building on a historic block, West Sixty-seventh Street, in New York City, the Café des Artistes has been a gathering spot for artists, musicians, writers, and theater people since its beginnings in the early 1900s. Although Paul Newman, Rudolph Nureyev, Zubin Mehta, and Beverly Sills have long since replaced Noel Coward, Rudolf Valentino, Isadora Duncan, and Alexander Woollcott, the years have not diminished the Café's sparkling glamour. Under the direction of noted food expert George Lang, the Café des Artistes is one of New York's most sophisticated and popular restaurants.
The Café des Artistes Cookbook presents recipes for such renowned and original specialties as Chef André's Walnut Pâté, Seafood Gazpacho— Sixty-seventh Street Style, Lamb and Duck Cassoulet with Lentils, Bay Scallops Sautéed with Shallots and Walnuts, and the liona Torte, which may be the world's richest chocolate dessert, and certainly one of its most memorable.
(Continued on backjlap)
(Con tin ued from Jron t flap)
With photographs that capture the romantic appeal of the restaurant and its Howard Chandler Christy murals, The Café des Artistes Cookbook is an altogether irresistible book that evokes the luxury and pleasure of dining at the Café des Artistes.
GEORGE LANG, a consultant to restaurants throughout the world, is the author of The Cuisine of Hungary and Lang's Compendium of Culinary Nonsense and Trivia.
BRENDAN GILL is the well-known writer and theater critic for The New Yorker.
Jacket photographs © 1984 by Mick Hales Jacket design by Gael Towey Dillon Jacket front photograph styling by Pam Sommers
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