The Lutece Cookbook - Hardcover

Soltner, Andre; Britchky, Seymour

Hardcover

ISBN 10: 0679422730 ISBN 13: 9780679422730

Publisher: Knopf, 1995

Synopsis

Here is the long-awaited cookbook from Andre Soltner, for decades the chef-proprietor of Lutece, New York’s most famous restaurant. Here is a record of all the wondrous dishes with which he dazzled his faithful customers for more than thirty years – 333 recipes, carefully worked out, brought together for the first time.

About this title

From the Inside Flap

recipes, with illustrations by Henry Kibel.

Reviews

Soltner was the chef at New York City's four-star Lutece for more than 30 years. Although he sold the restaurant this year, few people could imagine it without him, for Soltner, with his wife, really made Lutece, and, as he says, it was his life. Devotees will be especially glad to have this cookbook. It is really a recipe book and Soltner's autobiography in one, a record of how real French food and dining were introduced in the United States. Lutece is known for perfect renditions of classic dishes, and they are all here, with newer ones as well. Many of the recipes are neither everyday fare nor the type of food most people would cook today, but this is both a history of a much-loved institution and a cookbook, to read as much as to cook from. Highly recommended?bon appetit. [HomeStyle Bks. selection.]
Copyright 1995 Reed Business Information, Inc.

What does a world-renowned chef do in retirement? Write a cookbook! After nearly a year out of the kitchen, AndreSoltner, once owner of New York City's Lutece, offers (with coauthor Britchky) home cooks and professional chefs a chance to emulate his artistry. His collection of more than 300 recipes and personal memories--including menus from his previous jobs and the "old" and "new" Lutece--is far removed from the 1960s trend-setting cookbooks from Julia Child and colleagues. In fact, his simple explanations and approaches will surprise an experienced culinarian. What, no long diatribes on ingredients? Mix American, French, Alsatian, and other cuisines? Beef Wellington in a brioche, not a puff pastry? Think of Soltner's book as a genuine contribution to the art of gastronomy by a man who, quite simply, loves to cook. Barbara Jacobs

Edition details

• Publisher: Knopf
• Publication date: 1995
• Language: English
• ISBN 10: 0679422730
• ISBN 13: 9780679422730
• Binding: Hardcover
• Edition number: 1
• Number of pages: 592