COOKING A LA RITZ. Louis Diat.

COOKING A LA RITZ

Philadelphia: J.B. Lippincott, 1941. Hardcover. Fifth printing. "The world-famous chef, whose delectable dishes have made the Ritz-Carlton Hotel in New York a pass-word among gourmets, reveals his most prized culinary secrets in his book written for the American housewife." The French-born Diat (1885-1957) served in the kitchen at the Ritz-Carlton from 41 years, and is perhaps best known as one of the chefs who created vichyssoise soup, a simple but refined cold dish based on his mother's leek and potato soup. Octavo: 524 p. Original brown cloth binding, with gilt titles. Some general shelfwear to the dust jacket, with a bit of light sun fading along the spine and a few tape repairs; else very good. Very good / Good. Item #73516

Price: $75.00

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