For Starters we are given the choice of sea scallops, seared tuna, fire grilled oysters, fava bean crostini, sweet corn pancakes, fresh pea soup and lentil miso soup, and the Salad offerings include endive & fennel, beef with avocado & arugula, chickpea with celery, lemon & raisins and tomato & tofu Caprese. Pasta & Grains has toasted quinoa porridge, crab risotto, sea urchin linguine and cavatelli with venison Bolognese.
The dishes in Fish & Shellfish introduce black cod with miso, seared scallops, saffron shellfish stew, whole roasted snapper with tomatoes & onions and pan roasted clams. Poultry consists of chicken teriyaki, salt cured duck breast and chicken stew, while Meats include slow cooked lamb, Greek style pork spare ribs, veal blancquette and double cheeseburgers.
Vegetables and Sides offers up dill pickle panzanella, fresh snow pea salad and an asparagus fritatta, with Condiments touting tomato ginger jelly, banana tartar sauce and root beer date puree. Closing out the recipes are Desserts ~ freshly fig clafouti, olive oi; cake, jumbo brownies and puff au chocolat.
World Famous Chefs Cook Book, published in 1939. "Rare Old Recipes Arranged for the Homemaker", most of which were "secret" until being published for the average hausfrau to make at home. Included are 22 illustrations/photos of hotels and even a few fancy cruise ships where the recipes originated with a few notable mentions being the Grand Hotel in Stockholm, The Mark Hopkins in NYC, The Parker House in Boston, The Biltmore in both Los Angeles and Atlanta, plus the City of Los Angeles Rail Line. Along with each illustration is a short blurb on the hotel and a list of recipes contributed.
As always we begin with Appetizers, there are canapes with meat or fishy fillings, aspic, dishes involving herring, eel, salmon and lobster, souffles, au gratins, fish balls, pig's feet and the Tower of Babylon: a sliced tomato topped with a slice of hard-boiled egg, a dab of caviar and capers - which is then glazed with gelatine. Luncheon Sandwiches are next and offered up are numerous fillings, served either hot or cold. In Relishes we have chili sauce, catchup (that's how is it spelled), chutney, pickled veggies and fruit, conserves, jams & preserves and marmalade.
For Soups, we are given the choice of stocks, chowders, bisque, cream soups, borscht, purees and several turtle soups, while Fish (and Seafood) presents a myriad of ways to prepare lobster, pompano (which must have popular with at least 4-5 pages of recipes), eel and frog legs. Entrees is a large chapter consisting of lobster Newburg, many ways to prepare veal and lamb, liver dumplings with sauerkraut, beef steak & kidney pie, plus dishes made with tripe, capons, goose, guinea chicken, rabbit and squab. You can bake, broil or fry an array of Vegetables, or if Salads are your thing, you may want to try the Mikado: lettuce, artichokes, celery, shrimp, a Chrysanthemum boiled for one minute, topped with a saffron dressing. There are are also recipes using greens, fruit, cottage cheese, eels (again!) or seafood.
Desserts begins with frozen treats ~ souffles, ices, sherbets and ice cream, then there are cakes - including a jelly roll, cookies, pies, pudding and an old favorite - Floating Islands. Beverages offers many takes on coffee, chocolate, punch and alchol infused libations (10 pages!), with a few quick notes on wine pairings.
International Recipes include Southern (??) featuring a peanut soup, plus the usual entrees, salads and desserts, while the Canadian menu offers up many fish and game dishes comprised of bear, partridge, buffalo, moose, pigeon, trout and salmon. Other countries highlighted are France, Italy and Germany. The last section of recipes are specifically targeted to the Homemaker and spotlight 500+ "unusably and outstanding" ways to cook soups, meat & poultry, breads, salads, desserts and there are even Lenten (meatless) recipes.
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