Chalet Suisse: Fondue, Veal and More

Schluter, Dietmar

Published by BookSurge Publishing, 2007
ISBN 10: 1419680609 / ISBN 13: 9781419680601
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Synopsis: Chalet Suisse introduced the Fondues to America. Mr. Egli invented the Chocolate Fondue. Veal à la Suisse was another staple that evolved into more veal dishes, and produced our signature plate: Medaillons de Veau aux Morilles often framed by Bündnerfleisch for starters and Apple Tart for dessert.

About the Author: Born in Germany. Apprenticed at the Park Hotel in Düsseldorf (Germany) Came to New York in nineteen sixty-one, where I joined at Mr. Egli’s Chalet Suisse Restaurant. I became Executive Chef in the mid seventies, and continued until December 1990, when the Chalet closed for good. The next dozen years, until retirement, I was chef at the Roger Smith Hotel in New York City.

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Title: Chalet Suisse: Fondue, Veal and More
Publisher: BookSurge Publishing
Publication Date: 2007
Binding: Paperback
Book Condition: Used: Good

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Book Description Booksurge Publishing, United States, 2007. Paperback. Book Condition: New. Language: English . Brand New Book ***** Print on Demand *****. Chalet Suisse introduced the Fondues to America. Mr. Egli invented the Chocolate Fondue. Veal a la Suisse was another staple that evolved into more veal dishes, and produced our signature plate: Medaillons de Veau aux Morilles often framed by Bundnerfleisch for starters and Apple Tart for dessert. Bookseller Inventory # APC9781419680601

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Book Description Booksurge Publishing, United States, 2007. Paperback. Book Condition: New. Language: English . Brand New Book ***** Print on Demand *****.Chalet Suisse introduced the Fondues to America. Mr. Egli invented the Chocolate Fondue. Veal a la Suisse was another staple that evolved into more veal dishes, and produced our signature plate: Medaillons de Veau aux Morilles often framed by Bundnerfleisch for starters and Apple Tart for dessert. Bookseller Inventory # APC9781419680601

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Book Description BookSurge Publishing. Paperback. Book Condition: New. Paperback. 322 pages. Dimensions: 8.9in. x 6.0in. x 0.8in.Chalet Suisse introduced the Fondues to America. Mr. Egli invented the Chocolate Fondue. Veal la Suisse was another staple that evolved into more veal dishes, and produced our signature plate: Medaillons de Veau aux Morilles often framed by Bndnerfleisch for starters and Apple Tart for dessert. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. Bookseller Inventory # 9781419680601

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