When we think of a famous restaurant, The Waldorf-Astoria has to be foremost in our minds.

The Waldorf-Astoria has seven chefs de cuisine, ten sous-chefs, and 110 cooks all led by John Doherty, the Executive Chef for the past twenty years. The restaurant has 1,250 rooms, a grand ballroom, and four bars. The main attraction is the three restaurants.

This is not only a cookbook but also gives the reader many details about the history of the restaurant. The Waldorf-Astoria has been know as a "home away from home" for New York's social elite. It became known as the "Unofficial Palace of New York". When one thinks of New Year's Eve, you can't help but remember the televised Guy Lombardo celebrations each year from the Waldorf-Astoria.

The recipe section is broken down into nine sections: Breakfast and Brunch, Cocktails and Hors D'Oeuvaes, Soups, Appetizers, Salads, Fish and Seafood, Poultry and Meat, Desserts and Side Dishes, Condiments and Basic Recipes. Some of the recipes might list some hard to find ingredients but John Doherty has listed alternatives.

This is a book that gives the reader an insight into many areas of the Waldorf-Astoria. There is a very informative foreword written by John Doherty. The photographs are marvelous and will make you want to try the recipes. Another interesting thing about this book is that there are many "Chef's Notes" throughout the book that give several pointers to the reader. This is a book you will thoroughly enjoy.

REVIEWED BY NANCY EATON

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